Gnocchi alla Sorrentina (Sorrento-Style Baked Gnocchi)
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This Italian comfort food, Gnocchi alla Sorrentina is a baked gnocchi dish that always steals my heart with its soft and light potato gnocchi (homemade or store bought) bathed in rich, delicious tomato sauce and topped with bubbling mozzarella cheese. It’s a favorite meal of mine. Try it for winter comfort, special Sundays, or holidays.

It’s like if your favorite tomato-basil pasta got together with the best parts of pizza – you know, that melty mozzarella pull that makes everything better. Maybe it’s the way the fresh mozzarella creates those perfect cheese pulls. Either way, it’s earned its spot in our regular rotation, right up there with my classic baked ziti and pasta with chickpeas. Hard to decide!
Why Make This
- Ready in less than an hour (if you have gnocchi made or bought)
- Uses simple pantry ingredients plus fresh mozzarella
- Can be assembled ahead and baked just before serving
- Perfect for both weeknight dinners and casual entertaining
- Kid-friendly but sophisticated enough for adults
Ingredient Notes
Gnocchi: Store-bought is perfectly fine here (but homemade potato gnocchi is also great) – look for ones with minimal ingredients (potato, flour, salt). Fresh gnocchi from the refrigerated section works best, but shelf-stable ones are okay too.
Mozzarella: Buffalo mozzarella is traditional, but fresh cow’s milk mozzarella works well also (In the USA, buffalo mozzarella can be found at Whole Foods and sometimes at Costco or at speciality stores). Low-moisture mozzarella will work but you won’t get that fresh, milky taste.
Tomato Passata: This smooth, strained tomato sauce is key. If unavailable, puree whole canned San Marzano tomatoes to make a smooth sauce.
Here is everything you’ll need (quantities are listed in the recipe card below):
Methods Overview
This recipe follows a simple but strategic sequence. While your oven preheats, you’ll start the tomato sauce – just a quick infusion of garlic and basil over 5 minutes that creates the foundation of flavor.
The gnocchi cooks in parallel, and then everything comes together in individual baking dishes (or one large one, if you prefer) for a final blast of heat that creates that delicious melty cheese. Full details including quantities and oven temperature appear in the recipe card below.
Tips and Techniques
- Don’t overcook the gnocchi before baking – remove them as soon as they float
- Room-temperature mozzarella melts more evenly than cold.
- Leave the cheese to dry and blot it with a paper towel so the dish isn’t too watery – this is key!
- For extra flavor, add a tiny pinch of red pepper flakes to the sauce
- Let rest 2-3 minutes after baking so the cheese sets slightly
- Save a little fresh basil for garnishing after baking.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Gnocchi alla Sorrentina
Equipment
- large serving dish or pan 10-inch cast iron skillet, or 9×13-inch casserole dish, or divide among 4-6 individual ramekins
Ingredients
For the Pasta
- 1 pound potato gnocchi homemade gnocchi or store-bought
For the Sauce
- 4 tbsp Extra virgin olive oil divided
- 2 cloves garlic smashed and minced
- 1/8 teaspoon red pepper flakes
- large handful fresh basil leaves plus more for topping
- 28 oz tomato passata or blended plum tomatoes (canned) divided
- 1/4 teaspoon Black pepper to taste
- 1/2 teaspoon Salt or to taste
For Assembling the Dish
- 8 oz fresh mozzarella (cows milk or buffalo) broken apart and drained or blotted very well or air-dried; may also use low-moisture in a pinch
- 1/2 cup Parmigiano-Reggiano cheese grated
Instructions
To Cook the Gnocchi
- Bring a large pot of salted water to boil for the gnocchi. Meanwhile, preheat your oven to 350°F (180°C).
- When the water is boiling gently, add the gnocchi. As soon as they float to the surface (this usually takes 2-3 minutes), remove them with a slotted spoon and set aside in a large bowl.
To Make the Sauce
- Heat half the olive oil in a large pan and gently sauté the garlic and red pepper flakes. Remove the garlic when it has turned very lightly golden brown (be careful not to burn it as garlic burns quickly). You may also choose to keep the garlic in the sauce for a more intense flavor.
- Add the tomato passata and a handful of basil leaves to the pan. Simmer on low heat for about 5 minutes. When finished, add salt and pepper and top with the other half of the olive oil. Taste and adjust the salt if needed.
To Assemble and Bake the Dish
- In a large bowl, gently toss the gnocchi with the tomato sauce and parmesan cheese until evenly coated. Note: If you prefer a less saucy dish, reserve about 1 cup of tomato sauce before combining it with the gnocchi.
- Add half of this mixture to your baking dish(es) – either a 10-inch cast iron skillet or a 9×13-inch casserole dish or divide among 4-6 individual ramekins.
- Top the gnocchi with half of the mozzarella pieces, then the remaining gnocchi, the remaining mozzarella, and some extra tomato sauce.
- Cover the pan with aluminum foil, place in the preheated oven, and bake for about 15 minutes. Remove the foil and continue baking until the cheese is melted and bubbly, an additional 5 to 10 minutes. Top with torn basil and serve with extra tomato sauce.