Pasta · Campania
Easy Gnocchi alla Sorrentina
Easy gnocchi alla Sorrentina bakes tender potato dumplings in tomato sauce with bubbling mozzarella and Parmesan for a simple, generous Campanian supper.
By Lucia Moretti (pen name) · · Editorial policy
Gnocchi alla Sorrentina is a Campanian baked potato-gnocchi dish with tomato sauce, mozzarella, and Parmesan. In Sorrento, it is often served in individual terracotta dishes called pignatielli, though one baking dish makes an easier supper for a group.
I use packaged potato gnocchi to keep this version weeknight-friendly. The important trick is to boil them just until they float, then let them finish in the oven. That keeps them tender instead of waterlogged. The tomato sauce should be loose enough to coat every dumpling, but not so thin that it pools at the bottom. Basil (the fragrant leaf used fresh in the sauce) brings a clean note through the cheese.
Serve it with a crisp salad or Easy Panzanella Recipe to balance the rich bake. For dessert, Torta Tenerina Recipe makes a simple chocolate finish. This version works because the gnocchi spend only a few minutes in boiling water before they soak up the sauce in the oven.
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The recipe
Gnocchi alla Sorrentina
Ingredients
for 6 servingsEquipment
- 9-by-13-inch baking dish
- saucepan
- large pot
- colander
- chef's knife
- cutting board
- measuring spoons
- wooden spoon
Method
Chop the onion and garlic, cube the mozzarella, grate the Parmesan, and tear the basil. Set aside 5 minutes of basil for the topping. This prep takes about 15 minutes.
Warm the olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes, stirring, until soft and translucent. Stir in the garlic for 30 seconds, then add the crushed tomatoes, 1 teaspoon salt, pepper, and most of the basil. Simmer gently for 15 minutes, stirring now and then, until the sauce thickens slightly. While it simmers, heat the oven to 425°F (220°C) and bring the water and 1 tablespoon salt to a boil in a large pot. Allow about 20 minutes total for this step.
Add the gnocchi to the boiling salted water. Cook for about 3 minutes, or until most of them float, then drain well. Follow the package directions if they call for a shorter time.
Spread a thin layer of tomato sauce in a 9-by-13-inch baking dish. Fold the drained gnocchi into the remaining sauce, then transfer them to the dish. Scatter the mozzarella and Parmesan evenly over the top and finish with the reserved basil. This assembly takes about 5 minutes.
Bake for 15 minutes, until the sauce bubbles around the edges and the cheese is melted with golden spots. If the top has not browned, broil for 1 to 2 minutes, watching closely.
Let the dish rest for 5 minutes so the sauce settles and the cheese is less likely to slide off when served.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The gnocchi turn mushy. | Why They boiled too long before baking. | Fix Drain them as soon as most float, and let the oven finish cooking them. |
| The bake is watery. | Why The sauce was too thin, or the mozzarella released excess moisture. | Fix Simmer the sauce until it thickens slightly and use low-moisture mozzarella. |
| The top browns before the sauce bubbles. | Why The dish is too close to the oven’s top heating element. | Fix Bake on the center rack and use the broiler only briefly at the end. |
| The gnocchi stick together in clumps. | Why They sat in the colander too long after draining. | Fix Drain them just before adding them to the sauce, then fold gently to coat. |
| The sauce tastes flat. | Why It needs more seasoning or a little more simmering time. | Fix Taste after simmering and adjust the salt and pepper before adding the gnocchi. |
Questions
Can I use shelf-stable gnocchi for gnocchi alla Sorrentina?
Yes, shelf-stable potato gnocchi work well. Boil them just until most float, or follow the package directions if they give a shorter cooking time.
Can I make gnocchi alla Sorrentina ahead of time?
Yes, assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. Bake until bubbling throughout; a chilled dish may need a few extra minutes.
How do I reheat leftover gnocchi alla Sorrentina?
Reheat leftovers covered in a 350°F (175°C) oven until the center reaches 165°F (74°C). Add a spoonful of water or tomato sauce if the pasta looks dry.
What mozzarella works best in gnocchi alla Sorrentina?
Low-moisture mozzarella melts well without adding much liquid. Cut it into small cubes so it spreads evenly through the bake.
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