Gnocchi alla Sorrentina (Sorrento-Style Gnocchi)

Name: Gnocchi alla Sorrentina (Sorrento-Style Gnocchi)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 450 ml – 15 oz tomato purée ((passata)); 1 tbsp extra virgin olive oil; 1 small onion (– or half a medium onion); 10 basil leaves; salt (– to taste); 500 g – 1.1 lbs homemade gnocchi; 100 g – 3.5 oz fresh mozzarella (– cubed, for the sauce); 60 g – 2 oz fresh mozzarella (– sliced, for the topping); 65 g – 2.3 oz Parmigiano Reggiano; the prepared tomato sauce above

June 6, 2012 Last updated on May 18, 2026 By Manu 43 Comments

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Soft gnocchi finished until melty and saucy makes Gnocchi alla Sorrentina a simple dinner with melted mozzarella, tomato sauce, and a golden top.

Gnocchi alla Sorrentina topped with golden melted cheese and fresh basil.

This week’s Regional Italian dish comes from Campania, more precisely from Sorrento. Gnocchi alla Sorrentina, or gnocchi Sorrento style, is a rich potato gnocchi dish with tomato sauce, fresh mozzarella, and Parmigiano Reggiano.

It’s cheesy, satisfying, and full of simple Italian flavours. The melted mozzarella makes it wonderfully stretchy, while the tomato sauce keeps the gnocchi soft and saucy.

Broiled gnocchi with golden mozzarella, tomato sauce, and basil in a white dish.

Like all simple dishes, the quality of the ingredients is very important. Make sure to use fresh mozzarella, the soft white one, for this recipe and not the yellow grated kind. It’ll make a huge difference. Enjoy!

Reasons to Make Gnocchi alla Sorrentina

Kids usually enjoy this kind of dish because the texture is soft and the tomato-cheese flavour is easy to like.
Leftovers make a satisfying lunch, especially if you like the sauce thicker and the cheese softer the next day.

Key Ingredients for Gnocchi alla Sorrentina

Homemade gnocchi with tomato sauce, mozzarella, basil, and Parmigiano Reggiano for Gnocchi alla Sorrentina.

Tomato Purée

Tomato purée, or passata, gives Gnocchi alla Sorrentina its smooth tomato sauce and gentle sweetness. Choose a good-quality passata with a bright colour and simple ingredients, as it thickens over low heat and coats the gnocchi evenly.

Potato Gnocchi

I used my homemade gnocchi for this recipe, which gives the dish a softer, more delicate texture. If you make your own gnocchi, floury potatoes such as Russet or Yukon Gold work well because they mash smoothly and help keep the gnocchi light.

Fresh Mozzarella

Fresh mozzarella cheese melts into the sauce and also creates the topping. Use the soft white kind, not yellow grated mozzarella, and drain it well before cubing and slicing. Low-moisture mozzarella can also work for the topping if you want less liquid in the dish.

Parmigiano Reggiano

Parmigiano Reggiano adds a savoury, nutty flavour to the gnocchi. It also helps the surface turn golden during the final broil.

Fresh Basil Leaves

Add a sweet, peppery, and slightly minty flavour to the tomato sauce. Half goes in while the sauce cooks to gently flavour the tomato, and the rest is added near the end to keep its fresh, green taste.

Find the complete list with measurements in the recipe card below.

How to Make Gnocchi alla Sorrentina

Make the Sauce

Step 1: Place the extra virgin olive oil in a pot with the peeled onion, then sauté for a couple of minutes.

Step 2: Add the tomato purée, salt, and half of the basil leaves. Cover and cook over low heat for 15 to 20 minutes, or until the sauce has thickened.

Tomato sauce for gnocchi simmered with onion, fresh basil leaves, and mozzarella.

Step 3: Remove the onion from the sauce, then add the cubed mozzarella. Stir with a wooden spoon for a few minutes, until the mozzarella has fully melted and the sauce is smooth.

Step 4: Roughly chop the remaining basil, add it to the sauce, then set the sauce aside.

Cook the Gnocchi

Step 1: Cook the potato gnocchi according to the recipe instructions. Once ready, remove them with a slotted spoon.

Step 2: Transfer the gnocchi to a pan with the sauce and mix well. Add 2 tablespoons of the thinly grated Parmigiano Reggiano, then stir until combined.

Step 3: Grease an ovenproof dish. You can use 2 individual dishes or 1 larger dish.

Step 4: Pour the gnocchi into the prepared dish, then top with the mozzarella slices and the remaining thinly grated Parmigiano Reggiano.

Gnocchi alla Sorrentina being assembled with tomato sauce, mozzarella, and Parmigiano Reggiano.

Step 5: Broil the gnocchi for about 10 minutes, or until the cheese melts, the sauce is bubbling, and the top turns golden.

Step 6: Garnish with basil and serve hot.

Sorrento-style gnocchi topped with melted mozzarella, tomato sauce, and fresh basil.

Frequently Asked Questions

Can I use store-bought gnocchi?

Yes, you can use store-bought potato gnocchi if you don’t have homemade gnocchi ready. Cook them only until they float, then lift them out gently to keep them from becoming too soft.

How can I tell when the gnocchi are cooked?

Watch for the gnocchi to float to the surface of the boiling water. Lift them out gently as soon as they rise, as they can become too soft if left in the water too long.

Can I use low-moisture mozzarella?

Yes, low-moisture mozzarella works well for the topping because it releases less liquid and melts evenly. For the sauce, fresh mozzarella gives a softer, creamier result.

What kind of tomatoes can I use for this gnocchi recipe besides passata?

Use good-quality tomato purée for the smoothest sauce. You can also use canned tomatoes, whole tomatoes, or San Marzano tomatoes, but cook them down until thick before mixing them with the gnocchi. Cherry tomatoes can work in a pinch, though they’ll make the sauce sweeter and less smooth.

Extra Help from the Kitchen

Blend the Sauce Smooth – Use an immersion blender if the tomato sauce looks too chunky. A smoother sauce coats the gnocchi more evenly and gives the dish a better texture.

Work in Small Batches – Cook the gnocchi in batches if your pot is small, as overcrowding can make them stick together.

Keep the Sauce Hot Before Mixing – Warm the sauce before adding the cooked gnocchi, as hot sauce coats them better and keeps the dish ready for broiling.

Shape the Gnocchi with a Fork – Press each homemade gnocchi lightly against the tines of a fork before cooking. The ridges help hold the tomato and mozzarella sauce better once the gnocchi are mixed and broiled.

Use a Shallow Ovenproof Dish – Choose a shallow dish instead of a deep one, as it gives the cheese more surface area to melt and turn golden under the broiler.

Variations and Twists

Infuse the Sauce with Garlic – Use 1 small fresh garlic clove in the tomato sauce instead of onion, or alongside it if you prefer a deeper savoury flavour. Remove it before mixing in the gnocchi to keep the sauce smooth and simple.

Try Buffalo Mozzarella – Use well-drained buffalo mozzarella, also called mozzarella di bufala, for a richer cheese flavour. Drain it very well before adding it, as it releases more liquid than cow’s milk mozzarella.

Finish with Smoked Scamorza – Replace the mozzarella topping with thin slices of smoked scamorza for a deeper, lightly smoky cheese flavour. Keep the sauce simple with tomato and basil, as scamorza has a stronger taste than fresh mozzarella.

Swap Passata for Peeled Tomatoes – Use peeled tomatoes instead of passata, then cook them down until the sauce is smooth and thick enough to coat the gnocchi. This gives the sauce a slightly more rustic texture while staying close to the traditional dish.

Stir in Fresh Ricotta – Spoon small amounts of fresh ricotta through the sauced gnocchi before broiling for a creamier result. Use it lightly, as the dish already has mozzarella and Parmigiano Reggiano.

Storage and Shelf Life

Store Gnocchi alla Sorrentina leftovers in an airtight container in the refrigerator, not at room temperature, because it contains fresh mozzarella and cooked potato gnocchi. It’s best eaten within 1 to 2 days, while the gnocchi are still soft and the cheese has a good texture.

Freezing the finished dish isn’t my favourite option, as the gnocchi can become softer and the mozzarella may release liquid.

If needed, freeze it in a freezer-safe container for up to 2 months, then thaw it overnight in the fridge. Reheat leftovers in an ovenproof dish at 180°C – 350°F until hot, or use the microwave for a quicker option.

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