Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)

Ingredients

• 500 g (1 lb)potato gnocchi, preferably homemade
• 1 batchsimple Southern Italian-style tomato sauce (see Notes), preferably made with fresh tomatoes
• 1 large ballmozzarella, preferably di bufala, drained and cut into small cubes
• to tastegrated Pecorino Romano cheese

Instructions

1. 1

   Cook and combine

   Cook the gnocchi and transfer them to a large bowl. Add about three-quarters of the tomato sauce, half the mozzarella and a sprinkling of grated cheese. Fold together gently with a spatula so the delicate gnocchi stay intact.

2. 2

   Fill the dish

   Tip the gnocchi into a greased gratin dish, or divide them among individual gratin dishes. Spoon over a little more tomato sauce, then add the remaining mozzarella cubes and a generous sprinkling of grated cheese.

3. 3

   Bake until bubbling

   Bake in a very hot oven at 220°C (450°F), just until the mozzarella has melted and the gnocchi are bubbling hot. Remove from the oven and leave to cool for a few minutes before serving.

What is gnocchi alla sorrentina?

This baked pasta-style dish takes its name from Sorrento, in southern Italy, and pairs potato gnocchi with tomato sauce, mozzarella and grated cheese. The oven finish melts the cheese and brings the sauced gnocchi together in a bubbling gratin.

This version keeps the method straightforward: most of the sauce and some of the mozzarella are folded through first, while the rest goes on top for a cheesy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 18g protein, 60g carbs, 13g fat.

Most of the carbohydrates come from the potato gnocchi, while mozzarella and Pecorino contribute much of the fat and protein. Serve a moderate portion with salad or vegetables alongside to add freshness and balance the meal.

Choose the gnocchi and sauce

Gnocchi: Homemade potato gnocchi are suggested, but shop-bought gnocchi work too. Cook them before mixing, following the instructions on the packet if using a prepared variety.

Tomato sauce: A simple Southern Italian-style sauce is the base, with fresh tomatoes preferred. The recipe uses a batch of sauce, so have it ready before assembling the dish.

Handle the gnocchi gently

Gentle mixing: Cooked gnocchi can be delicate, so use a spatula and fold in the sauce and cheese rather than stirring vigorously. This helps them keep their shape as they are coated.

Sauce balance: Start by adding about three-quarters of the sauce to the bowl. Reserve some for the topping so the finished dish has sauce on top as well as throughout.

Layer for a cheesy finish

Inside the dish: Half the mozzarella is mixed with the sauced gnocchi, distributing some melted cheese through the portion.

On top: Scatter the remaining mozzarella cubes and a good sprinkling of Pecorino Romano over the surface. This gives the top both soft mozzarella and the savoury flavour of grated cheese.

Watch for bubbling

Oven heat: Bake at 220°C (450°F) in a very hot oven. The method gives no fixed baking time; use the visual cues instead.

Ready to serve: Take the dish out once the mozzarella has melted and the gnocchi are bubbling hot. Let it stand for a few minutes so it is easier to serve.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh contrast to the soft gnocchi and melted cheese. Serve the gratin straight from its dish while it is still warm.

If serving this as part of a larger meal, keep the accompaniment simple so the tomato, potato and mozzarella remain the focus.

Recipe notes & tips

• Drain the mozzarella well and cut it into small cubes before assembling.
• Grease the gratin dish so the sauced gnocchi are easier to serve.
• Keep some sauce aside for the top rather than mixing it all in.
• Fold the gnocchi gently with a spatula to help prevent them breaking.
• Use the bubbling and melted cheese as the doneness cues, since no baking time is specified.
• Let the dish cool for a few minutes before portioning.

Variations

• Fresh tomato sauce: Use a simple sauce made with fresh tomatoes, as suggested in the recipe.
• Individual gratins: Divide the mixture among small greased gratin dishes for individual servings.
• Different mozzarella: Use another type of mozzarella if di bufala is unavailable, and drain it well first.
• Cheese balance: Adjust the Pecorino to taste, keeping a generous sprinkling for the top.
• Homemade gnocchi: Make the potato gnocchi from scratch for the preferred homemade version.

Common mistakes to avoid

• Rough mixing: Gnocchi can break apart; fold the sauce and cheese in gently with a spatula.
• Using wet mozzarella: Excess moisture can loosen the topping; drain the mozzarella before cubing it.
• Using all the sauce inside: The top also needs sauce; reserve some before mixing.
• Skipping the greasing: Gnocchi may stick to the dish; grease it before filling.
• Baking by the clock alone: The recipe gives no fixed bake time; remove the dish once the cheese has melted and the gnocchi are bubbling hot.
• Serving immediately: The gratin is very hot from the oven; let it cool for a few minutes first.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot in the oven or microwave; the mozzarella may not have quite the same texture after reheating.

Frequently asked questions