Gnocchi alla sorrentina are a timeless classic of the Campanian cuisine: tender potato gnocchi enveloped in a fragrant tomato sauce, enriched with melting mozzarella and a generous sprinkle of Parmesan. A simple but incredibly flavorful dish, perfect for a family lunch or a special dinner. With this recipe, you’ll discover all the secrets to prepare them perfectly, avoiding the issue of water released by the mozzarella and achieving a perfect gratin.
If you want an even more homemade version, you can prepare the gnocchi from scratch: find my potato gnocchi recipe HERE.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs Potato Gnocchi
- 17.64 oz Tomato Passata
- 3 Mozzarella (each 4.41 oz)
- Parmesan Reggiano DOP (grated)
- 1 clove Garlic
- 3 tbsp Extra Virgin Olive Oil
- to taste Salt
- to taste Pepper
- Basil (a few leaves)
Procedure
You can choose to use ready-made potato gnocchi or easily prepare them by hand, you can find the recipe HERE
Dice the mozzarella and place it in a colander to remove excess liquid. This step is crucial to prevent the gnocchi from becoming watery after cooking.
In a large pan, heat the extra virgin olive oil and add the whole garlic clove.
After a few minutes, when the oil is well flavored, remove the garlic and pour in the tomato passata.
Add the salt, a grind of pepper, and a few basil leaves torn with your hands.
Let the sauce cook gently for about 15 minutes, stirring occasionally.Bring a pot of salted water to a boil.
Add the gnocchi a few at a time and wait for them to float to the surface (it will take just a few minutes).
Carefully drain them with a slotted spoon and transfer them directly into the pan with the sauce.
Mix gently to distribute the seasoning well without breaking them.Preheat the oven to 482°F (or 428°F if your oven cannot reach higher temperatures).
Line a baking dish with parchment paper and pour in half of the seasoned gnocchi.
Distribute half of the mozzarella and sprinkle with Parmesan.
Add the remaining gnocchi, finish with the remaining mozzarella and more Parmesan.
Bake and let gratin for about 6-7 minutes at 482°F, or for 15 minutes at 428°F, until a golden and inviting crust forms.
Remove from the oven and serve your gnocchi alla sorrentina immediately while still hot and stringy.
Useful Tips
Mozzarella: It is crucial to drain it to avoid releasing too much water during cooking. If you want a drier alternative, use pizza mozzarella or fiordilatte.
Cooking the gnocchi: Don’t cook them all at once, but in small quantities to prevent them from sticking or becoming mushy.
Perfect gratin: If you want an even more delicious crust, activate the grill function during the last 2 minutes of cooking.
Variations
With scamorza: For a more intense flavor, replace the mozzarella with smoked scamorza.
Ricotta gnocchi: If you want a lighter variant, try using ricotta gnocchi instead of potato gnocchi.
With ragù: For an even richer version, add a meat ragù instead of the simple tomato passata.
FAQ – Gnocchi alla Sorrentina
Can I prepare them in advance?
Better not! Gnocchi alla sorrentina are best enjoyed freshly baked because the mozzarella is still stringy. If you must prepare in advance, season the gnocchi with the sauce and assemble them in the baking dish, then bake just before serving.
Can you freeze them?
No, because gnocchi frozen with sauce tend to become mushy once thawed. I recommend freezing only raw gnocchi and preparing them fresh when needed.
How can I store them?
If there are leftovers, you can store them in the fridge for up to 24 hours and reheat them in the oven at 356°F for 10 minutes, but they will lose some of their original consistency.
