This Gnocchi Alla Sorrentina is the ultimate Italian comfort food made with pillowy potato gnocchi tossed in a simple homemade tomato basil sauce with shallots and garlic, then layered with fresh mozzarella and baked until bubbly and golden.
Originating in Sorrento in Southern Italy, Gnocchi Alla Sorrentina is proof that you don’t need a long ingredient list to make an incredible meal.
Juicy tomatoes, aromatic garlic and shallot, fresh basil, creamy mozzarella, and tender gnocchi come together in one cozy, cheesy dish.
Using store-bought potato gnocchi also makes this recipe surprisingly easy!!
Serve it bubbling straight from the oven with fresh basil and plenty of crusty bread for soaking up the tomato sauce.
WHAT IS GNOCCHI ALLA SORRENTINA?
Gnocchi Alla Sorrentina is a classic Italian dish originating from Sorrento, a beautiful coastal town in the Campania region of Southern Italy.
“Alla Sorrentina” essentially means “Sorrento-style.”
Traditionally, the dish combines tender potato gnocchi with a simple tomato and basil sauce and fresh mozzarella before being baked until the cheese is melted and bubbling.
My version builds a little extra flavor into the tomato sauce with thinly sliced shallot and fresh garlic.
The sweetness of the shallot balances the acidity of the tomatoes without overpowering the simple flavors that make this dish so good.
Think of it as the gnocchi version of your favorite cheesy baked pasta but even more pillowy, saucy, and delicious.
WHAT INGREDIENTS DO I NEED?
Potato Gnocchi – you’ll need 1 pound of potato gnocchi. I love using store-bought gnocchi to keep this recipe quick and easy, but homemade potato gnocchi would be incredible here too.
Pomodorini OR Crushed Tomatoes – canned pomodorini (cherry tomatoes) or canned crushed tomatoes create a naturally sweet and flavorful tomato sauce.
Shallot – thinly sliced shallot adds subtle sweetness and another layer of flavor to the tomato sauce. I prefer shallot here over regular onion because its flavor is a little more delicate.
Garlic – fresh garlic is a must. It gets quickly sautéed with the shallot before adding the tomatoes to create an aromatic base for the sauce.
Fresh Basil – fresh basil gives the sauce that classic Italian flavor. Some gets stirred into the sauce while the rest is reserved for garnishing.
Fresh Mozzarella – roughly chop or tear the mozzarella into pieces. Half gets stirred into the hot tomato sauce so it melts throughout the gnocchi, while the remaining mozzarella goes on top before baking.
Extra Virgin Olive Oil – use a good-quality extra virgin olive oil for sautéing the shallot and garlic and building the base of the sauce.
Salt + Black Pepper – season generously to taste.
HOW TO MAKE GNOCCHI ALLA SORRENTINA
1. Sauté the shallot & garlic
Preheat the oven to 425°F.
Heat the olive oil in a large oven-safe skillet over medium heat.
Add the thinly sliced shallot and sauté for 2 minutes, stirring occasionally, until softened and translucent.
Add the finely chopped garlic and continue cooking for about 30–60 seconds, just until fragrant. Be careful not to let the garlic brown.
2. Make the tomato sauce
Pour the canned tomatoes into the skillet and season generously with salt and freshly cracked black pepper.
Bring the sauce to a gentle simmer and cook for about 10 minutes.
If using pomodorini tomatoes, occasionally press the tomatoes with the back of a wooden spoon so they burst and release their juices.
You don’t need a completely smooth tomato sauce here. Leaving some of the tomatoes partially intact gives the finished dish great texture.
Once the sauce has simmered and slightly thickened, stir in half of the torn mozzarella and half of the fresh basil.
3. Cook the gnocchi
While the tomato sauce simmers, bring a large pot of generously salted water to a boil.
Add the potato gnocchi and cook according to the package directions (likely 2 minutes).
Gnocchi cook very quickly and will begin floating to the surface once they’re ready.
As soon as they float, use a slotted spoon to transfer the gnocchi directly from the water into the tomato sauce.
TIP: Avoid overcooking the gnocchi at this stage. They’ll continue cooking in the tomato sauce when the skillet goes into the oven.
4. Toss everything together
Gently toss the gnocchi in the tomato sauce until every piece is evenly coated and the mozzarella is distributed throughout.
If you’re using an oven-safe skillet, you can bake everything directly in the same pan.
If your skillet isn’t oven-safe, transfer the gnocchi and tomato sauce to a baking dish.
5. Add the mozzarella & bake
Scatter the remaining torn mozzarella evenly over the top of the gnocchi or leave in whole slices and place throughout.
Transfer to the 425°F oven and bake for about 15-20 minutes, or until the tomato sauce is bubbling around the edges and the mozzarella is completely melted with golden spots on top.
If you’d like even more browning, switch the oven to broil for the final minute or two, keeping a close eye on it.
6. Garnish & serve
Remove the gnocchi alla sorrentina from the oven and let it rest for a few minutes.
Finish with a drizzle of extra virgin olive oil, freshly cracked black pepper, and the remaining fresh basil.
Serve hot while the mozzarella is still melty and gooey.
TIPS FOR THE BEST GNOCCHI ALLA SORRENTINA
- Cook the shallot before the garlic: shallot needs a little more time to soften, while garlic can burn quickly. Give the shallot a couple-minute head start before adding the garlic.
- Don’t overcook your gnocchi: remove them from the boiling water as soon as they float. They’ll continue cooking in the oven.
- Don’t completely crush the tomatoes: gently bursting the pomodorini as they simmer creates a rustic tomato sauce with pieces of sweet tomato throughout.
- Drain fresh mozzarella well: fresh mozzarella contains quite a bit of moisture. Drain it and pat it dry before adding it to prevent the finished sauce from becoming watery.
- Use an oven-safe skillet: this lets you go straight from stovetop to oven and saves you another dish.
- Let the cheese get golden: you’re looking for bubbling tomato sauce and melted mozzarella with golden-brown spots on top. If necessary, use the broiler briefly at the end.
CAN I USE STORE-BOUGHT GNOCCHI?
Absolutely. Store-bought potato gnocchi works perfectly for gnocchi alla sorrentina and is my go-to for keeping this recipe simple.
Both shelf-stable and refrigerated potato gnocchi can work. Follow the package instructions, but remove the gnocchi from the boiling water as soon as they float.
If you want to make the dish completely from scratch, homemade potato gnocchi works beautifully too.
CAN I USE CRUSHED TOMATOES INSTEAD?
Yes. While I love canned pomodorini tomatoes because of their sweet flavor and texture, a 28-ounce can of good-quality crushed tomatoes is an easy substitute.
Since crushed tomatoes are already broken down, you won’t need to press them with a wooden spoon as they simmer. Simply let the sauce cook until it has slightly reduced and thickened.
WHAT TO SERVE WITH GNOCCHI ALLA SORRENTINA
Gnocchi Alla Sorrentina is rich, cheesy, and filling enough to serve as a main course, so I like pairing it with something fresh and simple.
Try serving it with:
- Arugula salad with lemon vinaigrette
- Caesar salad
- Roasted broccolini
- Grilled asparagus
- Garlic bread
- Warm crusty Italian bread
A simple green salad and crusty bread are especially good for balancing the rich mozzarella and scooping up any tomato sauce left behind.
MAKE AHEAD AND STORING INSTRUCTIONS
Make Ahead: The tomato sauce can be prepared up to 2–3 days in advance and stored in an airtight container in the refrigerator. For the best texture, cook the gnocchi and assemble the dish shortly before baking.
Store: Store leftover Gnocchi Alla Sorrentina in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat individual servings in the microwave or place the gnocchi in an oven-safe baking dish, cover loosely with foil, and warm at 350°F until heated through.
Freeze: I don’t recommend freezing the fully assembled dish. Potato gnocchi can become overly soft after being cooked, frozen, thawed, and reheated.
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RECIPE FAQ’S
The key is to avoid overcooking the gnocchi before baking. Boil them only until they rise to the surface, then immediately transfer them into the tomato sauce with a slotted spoon. They’ll continue cooking slightly in the oven.
Yes. In a pinch, you can use your favorite high-quality marinara sauce. However, making the tomato sauce from scratch is simple and allows the shallot, garlic, basil, and tomatoes to really shine.
Yes, although I prefer fresh mozzarella for Gnocchi Alla Sorrentina. Fresh mozzarella melts into creamy pockets throughout the gnocchi and gives the dish its classic cheesy texture.
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Gnocchi Alla Sorrentina
Ingredients
- 1 lb potato gnocchi
- 1 28 oz can crushed or pomodorini tomatoes
- 1 medium shallot thinly sliced
- 2-3 garlic cloves finely chopped
- 1 large handful fresh basil roughly torn or chopped
- 8 oz fresh mozzarella roughly torn or chopped
- 1 tbsp extra virgin olive oil
- kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced shallot and sauté for 2 minutes, until softened and translucent.
- Add the garlic and cook for another 30–60 seconds, stirring frequently, until fragrant but not browned.
- Add the canned tomatoes and season generously with salt and freshly cracked black pepper. Bring to a gentle simmer and cook for about 10 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add the gnocchi and cook just until they rise to the surface (about 2 minutes).
- Once the sauce has slightly reduced, add half of the torn mozzarella and half of the fresh basil. Stir gently to combine.
- Using a slotted spoon, transfer the gnocchi directly from the boiling water into the tomato sauce. Gently toss until evenly coated. If your skillet isn't oven-safe, transfer everything to an oven-safe baking dish.
- Scatter the remaining fresh mozzarella evenly over the gnocchi. Bake at 425°F for about 15-20 minutes, until the tomato sauce is bubbling and the mozzarella is melted and golden.
- Remove from the oven and let rest for a minute. Finish with a drizzle of extra virgin olive oil, freshly cracked black pepper, and the remaining fresh basil.
- Serve hot while the mozzarella is still melty and gooey.
Notes
- Don’t overcook the gnocchi. Once they float, they’re ready to transfer into the tomato sauce.
- Drain your mozzarella. Pat fresh mozzarella dry before using it to avoid adding excess moisture to the sauce.
- Use an oven-safe skillet if you have one. You can go directly from stovetop to oven and save yourself another dish.
- For extra browning, broil briefly. One or two minutes under the broiler will give you golden, bubbling spots of mozzarella.
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