HOMEMADE SORRENTO'S GNOCCHI

A Cheesy, Baked Classic from the Amalfi Coast

Gocchi alla Sorrentina is a comforting and indulgent dish that hails from Sorrento, a picturesque town on the Amalfi Coast. This beloved recipe combines soft, pillowy homemade potato gnocchi with a rich tomato sauce, fresh mozzarella, and a sprinkle of Parmesan cheese, all baked to perfection with a golden, crispy top.  

Its hearty yet simple preparation makes it a favorite for family dinners, special occasions, or whenever you crave the flavors of southern Italy. What sets this dish apart is the combination of the creamy, melted cheese and the tangy tomato sauce, which clings beautifully to the gnocchi. The addition of fresh basil enhances the aroma and adds a burst of freshness, making it irresistible.  

Gnocchi alla Sorrentina is traditionally baked in terracotta dishes called pignatielli, which retain heat and add to the dish’s rustic charm. Perfect as a main course or an impressive vegetarian centerpiece, Gnocchi alla Sorrentina pairs wonderfully with a crisp white wine like Falanghina or a light red like Aglianico, both wines from the same region.  

While indulgent, Gnocchi alla Sorrentina offers some nutritional benefits. The gnocchi, made from potatoes and flour, provides complex carbohydrates for energy. The tomato sauce with basil is rich in vitamins and powerful antioxidants, while fresh mozzarella and Parmesan add calcium and protein.  

If you like recipes with cheesy potatoes, don’t miss our Neapolitan Pasta with Potatoes.

A little history

The origins of Gnocchi alla Sorrentina are deeply rooted in the culinary traditions of Campania, the region home to Sorrento and the Amalfi Coast. Potato gnocchi became a staple in Italian kitchens in the 18th century, following the widespread cultivation of potatoes brought to Europe from the Americas. The pairing of gnocchi with tomato sauce reflects the influence of southern Italian cooking, where tomatoes play a starring role.  

Baking gnocchi with mozzarella and Parmesan highlights the use of local ingredients, particularly fior di latte mozzarella, a specialty of Campania. This technique of baking pasta or gnocchi in sauce with cheese is a hallmark of southern Italian comfort food, embodying the region’s love for hearty, flavorful meals.  

Today, Gnocchi alla Sorrentina is celebrated as a quintessential dish of the Amalfi Coast, bringing together the best of the region’s flavors in one delicious, bubbling casserole.

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INGREDIENTS👇🏻

• 500g | 17.6oz potatoes [King Edward or Russet]

• 200g | 7.1oz plain flour

• 400g | 14.1oz tinned peeled tomatoes

• 250g | 8.8oz buffalo mozzarella cheese

• 60g | 2.1oz parmigiano Reggiano cheese

• ½ egg yolk

• 1 clove of garlic

• Fresh basil leaves

• Coarse and fine sea salt

• Extra virgin olive oil

The recipe step by step

1. Pierce the potatoes before wrapping them in cling film suitable for microwave

   
   

2. Microwave on full power for 8-10 minutes, turning them around half way through

   
   

3. If you do not have a microwave lay the potatoes on a bed of coarse sea salt in an oven tray, and bake on 185 °C | 365 °F for circa 30 minutes on each side

   
   

4. Peel the potatoes to cool down and pass them through a masher

   
   

5. Then wait for them to cool down before seasoning with sea salt and adding half an egg yolk

   
   

6. Mix the potatoes roughly before starting to incorporate plain flour, little by little, to create the dough

   
   

7. Kneed the ingredients together until you get a smooth dough

   
   

8. Then quarter the dough and with each part roll out a rope

   
   

9. Cut your gnocchi out of each rope, the size you prefer

   
   

10. Super tip to get all the sauce stuck on your gnocchi: roll each little dough piece gently on top of a fork creating a concave shape on one side and a grooved surface on the other. It might take some time, but it’ll be worth it!

    
    

11. Bring a pot of water to boil and season with coarse sea salt before throwing in the gnocchi, and wait about 3 minutes for them to all come up to the surface

    
    

12. Then pull them out of the water gently with a sieve and set aside, with a little extra virgin olive oil to make sure they don’t get stuck to one another

    
    

13. Mash the peeled tomatoes with your hands in a bowl, making sure not to throw away the tomatoes’ water

    
    

14. Sizzle a garlic clove on low heat in a little extra virgin olive oil, then add the tomatoes and sti

    
    

15. Season with sea salt and a few leaves of fresh basil, and let it cook slowly for 15 minutes

    
    

16. Dice the buffalo mozzarella dubbing it on kitchen paper to drain the water in excess [you don’t want a watery bake!]

    
    

17. Put the gnocchi, the tomato sauce, and the buffalo mozzarella in a bowl with a few more leaves of fresh basil, then gently fold all the ingredients together

    
    

18. Fill the oven pot [better if in terracotta!]with your mix, and sprinkle the parmigiano Reggiano on top, before baking it for 15 minutes on 200 °C | 392 °F, with the fan on

    
    

19. Turn on the grill for 3 more minutes to get a crispy top!

    
    

20. Make sure you serve the pot to the table for your guest to appreciate this rustic masterpiece fully…then enjoy! 😋