Sorrento-style potato gnocchi, grandma’s recipe. A quick recipe for a first course that is simple and at the same time amazing: baked gnocchi with mozzarella and tomato, the best there is! If you want to make a truly delicious and very simple gnocchi dish, you absolutely must try the original Sorrento-style potato gnocchi recipe, one of the most delicious and well-known first courses from Campania. Small and delightful, the gnocchi are wrapped in a simple tomato and basil sauce, enriched with lots of mozzarella and finished in the oven until golden and irresistibly stringy. You can make the Sorrento-style gnocchi recipe using store-bought gnocchi, but if you want to create something really special prepare homemade gnocchi and with a good drizzle of olive oil and some buffalo mozzarella you’ll have an absolutely stunning dish! Don’t believe me? Follow me in the kitchen and you’ll see how to make Sorrento-style gnocchi, a quick and delicious recipe! If you’d like to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

Also see:

Difficulty: Very easy
Cost: Economical
Rest time: 5 Minutes
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 lb 10 oz (750 g) potato gnocchi
2 1/2 cups (600 g) tomato passata
1 lb 2 oz (500 g) — about 4 small balls buffalo mozzarella (or fior di latte)
3/4 cup (80 g) grated Parmigiano-Reggiano
to taste extra virgin olive oil
to taste basil
to taste salt

Tools

1 Pot
1 Baking dish
1 Frying pan

Steps

Put a large pot filled with water on the heat and bring it to a boil. Meanwhile cook the tomato sauce and let it reduce, then season with salt, add a generous drizzle of olive oil, add the basil and turn off the heat. Spread some passata on a baking dish.
Salt the water and as soon as it reaches a full boil, drop in the gnocchi — you will see them immediately rise to the surface. Scoop up about half with a slotted spoon and distribute them over the baking dish.
Add some mozzarella, a bit of Parmesan and cover with more sauce. Repeat another layer with more gnocchi, sauce, mozzarella and Parmesan and bake everything for 15 minutes at 392°F. Remove from the oven, let rest a few minutes and serve the Sorrento-style gnocchi hot, gooey and irresistible.
Sorrento-style gnocchi should be served hot and freshly made, but if you have leftovers you can store them in the fridge for up to 2 days and reheat them in the microwave or in the oven before serving.