This isn’t your ordinary gnocchi dish. Gnocchi alla sorrentina is a delicious classic from the Campania region of southern Italy. In a nutshell, it consists of fluffy potato gnocchi, bathed in a rich tomato and basil infused sauce, topped with small pieces of fresh mozzarella, plenty of parmigiano Reggiano and baked until bubbling and golden. The mozzarella cheese melts beautifully in this one and becomes super gooey as it works into the tomato sauce. A truly indulgent ‘pasta’ bake.
This version stays true to the spirit of the original, with a homemade marinara sauce infused with garlic, basil and pepperoncino. The gnocchi is simple too, made with just potato, flour and eggs. It’s not a complicated dish, but it’s one that really rewards care — and the result is pure comfort food. Spoonfuls of saucy, cheesy gnocchi straight from the oven. Unreal.
A few things to know before you start:
Potatoes: Starchy potatoes like Maris Piper or Russets work best for gnocchi – they stay light and hold their shape without becoming gluey.
Allow the spuds to cool: After ricing / mashing, let them cool slightly before adding the yolks and flour so things don’t become sticky and the eggs don’t cook.
Mozzarella: I prefer using low-moisture mozz for this one, but you can use fresh too. More on this later.
Tomato: Use passata here over chopped tomatoes. You ideally want a smooth tomato sauce, not chunks of tomato.
Gnocchi: Don’t overwork the dough!
Serves: 2 very hungry people, or 3–4 with sides
