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Home » Recipes » Pasta Recipes

Gnocchi alla Sorrentina

Published: Feb 10, 2025 by Chef Ryan Littley

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I’ll never forget the first time I tasted Gnocchi alla Sorrentina. It was love at first bite and I couldn’t wait to get home and develop my own recipe for this traditional Italian dish.

Gnocchi alla sorrentina in a cast iron pan.


 

The recipe for gnocchi alla Sorrentina is said to have originated in Southern Italy in Sorrento, a town near Naples and the Amalfi coast.

I can only imagine an Italian grandmother rolling those pillowy gnocchi by hand. Made with love like only a Nonna can. But if you don’t have a Nonna or the time to make them by hand, you can buy store-bought gnocchi instead.

Gnocchi alla sorrentina in a white bowl.

Made with simple ingredients, this delicious tomato sauce is the perfect vehicle to

It’s the perfect dish for busy weeknights and could become your signature dish for entertaining friends and family.

If you love easy-to-make Italian sauces, make sure to try our Pasta Napoletana and our Classic Marinara sauce recipes.

Table of Contents:
  • Ingredients to make Gnocchi alla Sorrentina
  • How to make Gnocchi alla Sorrentina
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Gnocchi alla Sorrentina

Ingredients to make Gnocchi alla Sorrentina

Ingredients to make the recipe.

Start by gathering the ingredients needed to make our Gnocchi alla Sorrentina recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.

We used three different types of tomatoes, which add a more complex, rich flavor to the dish. But if you want to streamline the recipe, you can use canned cherry tomatoes or just tomato passata to make the recipe. You can also use your favorite brand of jarred sauce.

*You can use fresh tomatoes to make the dish, but it will take more time to prepare.

How to make Gnocchi alla Sorrentina

Preheat the oven to 400 degrees.

Collage showing how to begin the recipe.
  • Place a large skillet over medium heat. When the pan is hot, add olive oil and chopped garlic cloves. Cook until fragrant (about 1 minute).
  • Add the passata, cherry tomatoes, and tomato puree to the pan and stir to combine.
  • Add the table salt, black pepper, and red pepper flakes to the sauce and stir to combine.
  • Add the parmigiano-reggiano and chopped fresh basil to the sauce.
  • Stir to combine and remove the pan from the heat. Set aside until needed.
  • Place a large pot of salted water over high heat and bring the water to a rolling boil. Add the gnocchi to the water and cook per the package instructions.
    *The gnocchi will float when they are done.

*If you can’t find Parmigiano-Reggiano, you can use Locatelli or parmesan cheese instead.

*If you don’t have an oven-proof skillet, you can make the dish in a saute pan and transfer it to a baking dish to finish it in the oven. Or you can skip the oven and let it simmer on the stove top until it’s ready to serve.

Collage showing how to finish the recipe.
  • While the gnocchi is cooking, place the fresh mozzarella balls on a plate lined with a paper towel.
  • Pat dry the mozzarella balls with a paper towel.
  • Remove the gnocchi from the water with a slotted spoon and add them along with the fresh mozzarella cheese to the pan. Gently stir to combine.
  • Place the pan on the top rack of the preheated oven and cook for 3-5 minutes until the sauce is bubbly.

Garnish the dish with fresh basil leaves and serve it with crusty Italian bread or garlic bread for dipping.

Gnocchi alla sorrentina in a cast iron pan.

This simple dish is one of my favorite Italian recipes. The cheese melts into the flavorful tomato sauce, creating a symphony of flavors to surround the pillowy, soft gnocchi.

Store leftover Gnocchi alla Sorrentina refrigerated in an airtight container for 2-3 days. It can be stored in a freezer-safe container for up to two months.

Recipe FAQ’s

What type of gnocchi should I use?

While fresh homemade gnocchi is amazing, there is no need to go through all of the work when your local grocery store has some great choices.
Check the refrigerated pasta first and you may find some good choices there. Rana makes some that are almost as good as homemade.
You’ll also find vacuum-sealed gnocchi in the pasta section of your supermarket. DeCecco and Delallo are my first choices.

What are gnocchi made of?

The most common type is potato gnocchi. They are made from mashed potatoes, flour, and eggs.
You’ll also find versions made with pumpkin, spinach, ricotta, and other local ingredients, depending on the region of Italy in which the pasta is made.
The word “gnocchi” comes from the Italian word nocchio, which means “knuckle,” which is the shape loosely resembled.

What is fresh mozzarella?

In Italy, you’ll find mozzarella di bufala (buffalo mozzarella), which is made from milk from water buffalo. It’s a creamy, soft, and somewhat elastic cheese with a unique flavor. 
In the United States, you’ll find cow’s milk mozzarella. Not quite the same, but still delicious.

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Gnocchi alla sorrentina in a cast iron pan.

Gnocchi alla Sorrentina

Chef Ryan Littley
Our easy to prepare Gnocchi alla Sorrentina is a classic Italian dish with a rich tomato sauce, pillowy soft gnocchi, and creamy fresh mozzarella. It's perfect for dinner parties or busy weeknights.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Entree, pasta course, pasta side dish
Cuisine Italian, Italian – American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 bunch fresh basil finely chopped
  • ½ cup passata tomato sauce I like cento brand
  • ½ cup tomato puree
  • 10 oz cherry tomatoes canned
  • 8 oz fresh mozzarella small balls
  • 2 cloves fresh garlic -finely chopped
  • 16 oz gnocchi fresh or dried
  • ½ teaspoon red pepper flakes
  • ½ teaspoon table salt
  • ½ teaspoon black pepper
  • ¼ cup Parmigiano-Reggiano or Locatelli Romano, or Parmesan
  • 1 tablespoon olive oil
  • ¼ cup Locatelli Romano Sprinkled on top of the sauce for serving.
  • whole basil leaves for garnish

Instructions
 

  • Place a saute pan over medium heat. When the pan is hot add the olive oil to the pan.
  • Add the chopped garlic to the pan and cook until fragrant (about 1 minute).
  • Add the passata, cherry tomatoes, and tomato puree to the pan and stir to combine.
  • Add the table salt, black pepper, and red pepper flakes to the sauce and stir to combine.
  • Add the parmigiano-reggiano and 2 tablespoon of fresh chopped basil to the sauce. Stir to combine and remove the pan from the heat. Set aside until needed.
  • Preheat the oven to 400 degrees
  • Fill a stock pot with water over high heat, add a teaspoon of salt to the water, and bring the water to a rolling boil.
  • Add the gnocchi to the water and cook per the package instructions.
    *The gnocchi will float when they are done.
  • While the gnocchi are cooking, place the fresh mozzarella balls on plate lined with a paper towel, then pat dry the mozzarella balls with a paper towel.
  • Remove the gnocchi from the water with a slotted spoon and place them into the red sauce. Gently stir to combine.
  • Place the mozzarella over top of the gnocchi and sauce mixture
  • Place the pan on the top rack of the preheated oven and cook for 3-5 minutes until the sauce is bubbly and the cheese has melted.
  • Remove the pan from the oven, sprinkle with Locatelli or parmesan cheese, and garnish with fresh basil leaves.

Nutrition

Calories: 450kcalCarbohydrates: 51gProtein: 21gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 49mgSodium: 1161mgPotassium: 505mgFiber: 5gSugar: 6gVitamin A: 1286IUVitamin C: 24mgCalcium: 411mgIron: 6mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 1 vote

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    Recipe Rating




  1. Lisa R. says

    April 26, 2025 at 4:49 pm

    5 stars
    I made this for dinner last night and my family devoured it!

    Reply
    • Chef Dennis Littley says

      April 26, 2025 at 4:53 pm

      That’s what I like to hear!

      Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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