Name: Gnocchi alla Sorrentina
Prep time: 10 min
Total time: 50 min
Yield: serves 4 people
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 garlic cloves; 300 g (10.5 oz) cherry tomatoes; 4 basil leaves; 200 g (1 cup) tomato passata; 120 ml (1/2 cup) water; salt, pepper; 200 g (7 ounces) Mozzarella cheese, in a block; 1 sprig basil, to serve; 800 g (28 ounces) potato gnocchi; 120 ml (1/2 cup) preserved gnocchi cooking water

Gnocchi alla Sorrentina

Gnocchi with tomato sauce. Sounds easy? It is. These Gnocchi alla Sorrentina sound fancy, but in reality, this dish is effortless and made with humble, easily accessible ingredients like potato gnocchi, tomatoes, garlic, some olive oil, and mozzarella cheese. The recipe originates from a beautiful Italian town called Sorrento. It is worth making your gnocchi from scratch for the best result, but if you don’t have the time, use your favorite store-bought potato gnocchi. We need ingredients like cherry tomatoes, basil, garlic, and olive oil for the sauce. Toss the gnocchi in that luscious sauce, transfer to a deep baking dish, and top with Mozzarella cheese. Bake until bubbly and melted. For some freshness, sprinkle with basil leaves and dig in.

Tomato Gnocchi Gratin or Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is one of the most delicious, indulgent Gnocchi Gratin recipes out these. These are the top reasons why we adore them so much:

gorgeous homemade tomato sauce made with cherry tomatoes, garlic, and basil
a simple recipe made in less than one hour
the mozzarella on top is bubbling and delicious
serve it with your favorite gnocchi
the perfect recipe for a busy weeknight dinner

Essential ingredients

Here, we share a little more about the ingredients used in this recipe. You can find the whole ingredient list and method below.

Garlic - garlic and tomatoes are best friends, so we don't recommend leaving the garlic out.

Tomatoes - in this recipe, we can find fresh cherry tomatoes and tomato passata. Fresh tomatoes add texture and freshness, while the passata makes a delicious, creamy, thick sauce.

Mozzarella - arrange the mozzarella on top before serving. Place in the oven for a couple of minutes for the cheese to melt.

Basil - adds freshness and lightness to the dish. Sprinkle the basil on top right before serving.

Gnocchi - we used potato gnocchi in this recipe. Use homemade gnocchi or your favorite store-bought.

Storing

We don't recommend storing the final dish. However, you can easily store the tomato sauce in the fridge.

Transfer the cooled tomato sauce to an airtight container and seal with a lid. Place in the fridge and keep chilled for up to 3 days. Reheat and use.

Next, try these gnocchi recipes

METHOD

sauce

Place a pan with olive oil over medium heat. Add the minced garlic and saute for 1 - 2 minutes. Add the halved cherry tomatoes. Cook for 5 minutes, then add basil, stir, and cook for 5 minutes. Add in the tomato passata and water. Season with salt and pepper and cook for 15 - 20 minutes. Place a rack in the middle of the oven and preheat it to 210 °C / 410 °F.
cook the gnocchi

Place a pot with water over high heat. Season the water with salt and bring to a boil. Cook the gnocchi according to the package instructions. Drain the cooked gnocchi and preserve 120ml (1/2 cup) of cooking water.
Gnocchi alla Sorrentina

Add the gnocchi to the sauce. Add half of the preserved water from cooking the gnocchi. Only add the rest if necessary to get a creamy sauce. Toss to combine. Transfer the gnocchi to a small baking dish. Cut the mozzarella into cubes and arrange on top. Place in the preheated oven and bake for 10 - 12 minutes at 210 °C / 410 °F or until the cheese is bubbly and melted. Sprinkle with fresh basil and divide between four plates, then serve.

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Gnocchi alla Sorrentina