Gnocchi alla Sorrentina (Baked Gnocchi with Tomato & Mozzarella)

Ingredients

• 500 gpotatoes
• 150 gplain flour
• 1 mediumegg
• 1/2 teaspoonsalt
• 500 mltomato passata
• 225 gmozzarella
• 50 ggrated Parmigiano Reggiano
• 1 clovegarlic
• 4 tablespoonsextra virgin olive oil
• 10 leavesfresh basil
• to tastesalt
• to tasteground black pepper

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in a large pan of plenty of water, checking them occasionally with a fork. Depending on their size, they will take 20–40 minutes to cook.

2. 2

   Mash the potatoes

   Drain the cooked potatoes, remove their skins and mash them with a potato masher.

3. 3

   Mix the dough

   Beat the egg in a separate bowl. Add the flour and the 1/2 teaspoon of salt to the potatoes, then mix in 2 tablespoons of the beaten egg.

4. 4

   Knead the dough

   Mix the ingredients by hand for a few minutes, until the dough is soft but firm. Shape it into a ball and dust it with flour.

5. 5

   Shape the gnocchi

   Cut off a piece of dough about the size of a tennis ball. On a pastry board, roll it by hand into a rope about as thick as a finger.

6. 6

   Cut the gnocchi

   Cut the rope into pieces every 2 cm. If you have a floured gnocchi board, roll each piece over it, pressing lightly in the middle with your thumb.

7. 7

   Rest the gnocchi

   Leave the gnocchi at room temperature for about 20 minutes before cooking.

8. 8

   Prepare the mozzarella

   Cut the mozzarella into cubes and leave it to drain in a colander, removing as much liquid as possible.

9. 9

   Start the sauce

   Peel the garlic and leave it whole. Sauté it in the extra virgin olive oil in a non-stick saucepan.

10. 10

    Simmer the sauce

    Add the passata, basil, a little salt and ground black pepper. Bring the sauce to the boil, then reduce the heat to low, cover and cook for 15 minutes, stirring occasionally. Remove the garlic clove before using the sauce.

11. 11

    Cook the gnocchi

    Bring a large pan of water to the boil and add coarse salt. Cook the gnocchi in batches; they are ready when they rise to the surface.

12. 12

    Drain the gnocchi

    Lift the floating gnocchi out of the water with a slotted spoon.

13. 13

    Combine with sauce

    Put the gnocchi straight into the pan of tomato sauce. Add half the mozzarella and stir gently with the heat off.

14. 14

    Fill the baking dish

    Grease a baking dish with a little oil and transfer in the sauced gnocchi. Scatter the remaining mozzarella over the top, then add plenty of grated Parmigiano Reggiano and a few basil leaves.

15. 15

    Bake until soft

    Bake in a conventional oven preheated to its highest temperature for about 5–10 minutes, until the mozzarella has softened.

16. 16

    Grill and serve

    For a crisp top, use the grill for 3–4 minutes. Serve the gnocchi hot.

What is gnocchi alla Sorrentina?

This baked gnocchi dish takes its name from Sorrento, in Campania, southern Italy. It brings together potato gnocchi, tomato sauce, mozzarella and basil, then finishes with grated Parmigiano Reggiano.

Here, the gnocchi are made from scratch and briefly baked after being coated in sauce. That final bake softens the cheese and brings the separate components together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 19g protein, 44g carbs, 20g fat.

The potatoes and flour provide most of the carbohydrates, while the mozzarella, olive oil and Parmigiano Reggiano contribute much of the fat. The cheese and egg also supply protein. Pair a serving with a generous salad or vegetables for a more balanced plate.

Making the potato dough

Potatoes: Boil them until a fork can pass through easily, then drain and peel before mashing. Working with them while still warm makes them easier to mash smoothly.

Flour and egg: Add the flour and salt, then use only 2 tablespoons of the beaten egg as directed. Mix just until the dough holds together; it should feel soft but firm.

Shaping the gnocchi

Ropes: Roll a piece of dough into a rope about as thick as a finger, keeping the board lightly floured so it does not stick. Cut it into pieces every 2 cm.

Ridges: A gnocchi board is optional; a light thumb press as you roll each piece gives it a hollow and ridged surface. Let the shaped gnocchi rest for about 20 minutes before boiling.

Keeping the sauce balanced

Garlic: Sauté the peeled clove whole so it can flavour the oil without overwhelming the passata. Take it out before combining the sauce with the gnocchi.

Passata: Simmer it covered on low for 15 minutes, stirring now and then. Draining the mozzarella well also helps avoid excess liquid in the finished bake.

Knowing when the gnocchi are cooked

Boiling: Cook the gnocchi a few at a time in boiling salted water. When they float to the surface, lift them out with a slotted spoon.

Baking: The oven stage is short—about 5–10 minutes at the oven’s highest temperature. Look for softened mozzarella, and use the grill for 3–4 minutes if you want a crisper top.

Serving the dish

Serve the bake hot, while the mozzarella is soft and the sauce is steaming. A simple green salad or cooked vegetables make a fresh contrast to the rich, cheesy gnocchi.

This recipe makes six servings, so it also works well as a shared main dish. Bring it to the table shortly after baking for the best texture.

Recipe notes & tips

• Drain the boiled potatoes thoroughly before mashing so the dough does not become unnecessarily wet.
• Add flour to the board as needed, but avoid working extra flour into the dough.
• Drain the mozzarella in a colander while you prepare the gnocchi and sauce.
• Cook homemade gnocchi in batches so they have room to rise to the surface.
• Use a slotted spoon to lift the gnocchi out rather than tipping them into a colander.
• Keep an eye on the dish during the short bake, as oven temperatures and grill strength vary.

Variations

• Add chilli: Stir a little chilli into the tomato sauce for gentle heat.
• Use cherry tomatoes: Replace some of the passata with halved cherry tomatoes for a chunkier sauce.
• Try smoked mozzarella: Swap in smoked mozzarella for a deeper, smoky flavour.
• Add vegetables: Fold cooked aubergine or courgette into the tomato sauce before adding the gnocchi.
• Make it herbier: Add a little extra fresh basil just before serving.

Common mistakes to avoid

• Wet potato dough: Drain the potatoes well after boiling and mash off excess moisture.
• Overworked dough: Mix only until it comes together, or the gnocchi may turn dense.
• Crowded boiling pan: Cook the gnocchi in batches so they cook evenly and are easy to lift out.
• Watery bake: Drain the mozzarella thoroughly before scattering it over the dish.
• Lost garlic clove: Remove the whole clove from the sauce before adding the gnocchi.
• Over-browning the top: Check the dish closely under the grill, especially during the final 3–4 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an ovenproof dish until piping hot throughout; add a small splash of water if the sauce seems dry. The texture of the gnocchi may soften after storage.

Frequently asked questions