Sorrento-Style Gnocchi in a white casserole dish

Sorrento-Style Gnocchi

The cuisine of Sorrento relies heavily on generous seasonings, tomatoes, meats, fish, and cheeses. Potato gnocchi in tomato sauce is one of this region’s most popular comfort foods, perfect on the side of every meat or fish.

5 from 1 vote
Sorrento-Style Gnocchi in a white casserole dish
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Sorrento-Style Gnocchi

Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Side Dish
Cuisine: Italian
Servings: 2
Calories: 653kcal


For the gnocchi:

  • ½ pound (260 g) starchy potatoes (preferably Yukon Gold or Russet)
  • ½ cup (60 g) gluten-free all-purpose flour, plus more for dusting
  • 1 large egg
  • ¼ teaspoon (1.5 g) kosher or fine sea salt

For the tomato sauce:

  • 2 tablespoons (30 mL) olive oil
  • 4 cloves garlic , minced
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • teaspoon (0.5 g) freshly ground black pepper
  • ½ teaspoon (1.2 g) sweet paprika
  • 1 teaspoon (0.7 g) dried basil
  • 2 cups (480 g) canned tomatoes, peeled
  • 4 ounces (115 g) mozzarella cheese
  • ½ cup (50 g) Parmesan cheese, grated
  • ½ cup (15 g) fresh basil leaves


  • Wash the potatoes under running water, but do not peel them. Place them in a large pot of cold water. Bring it to a boil and boil the potatoes until tender, about 30 minutes. Drain, set aside for 15 minutes. When cooled, peel the potatoes, place them in a large bowl, and mash using a potato ricer.
  • Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large skillet over low heat. Add the garlic. Season with salt, black pepper, sweet paprika, and dried basil. Stir and sauté for another 2-3 minutes. Add the canned tomatoes and cook, uncovered, for 20 minutes, stirring every few minutes. When ready, pour the tomato sauce into a deep baking pan and set aside.
  • Preheat the oven to 475°F.
  • Add flour, egg, and salt to the mashed potatoes. Mix to combine. Form a dough and transfer to a lightly floured work surface. Shape the dough into a 1-inch thick log, and cut it into 1-inch pieces.
  • Cook the gnocchi in boiling water. Remove the gnocchi with a slotted spoon as soon as they float to the surface and add to the tomato sauce. Toss to coat the gnocchi with the sauce. Add mozzarella and Parmesan, and place in the oven for 5-7 minutes at 475°F until the cheese has melted.
  • Remove from the oven and top with fresh basil leaves. Serve on the side of pan-fried cod, chicken fillets, pork loin, or veal ribs.


You can make a bigger batch of gnocchi and freeze them. To cook frozen gnocchi, just drop them directly in the boiling water without defrosting. If you don’t have time to make homemade gnocchi, you can use store-bought gluten-free gnocchi with this homemade tomato sauce.


Nutrition Facts
Sorrento-Style Gnocchi
Amount Per Serving
Calories 653 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 14g70%
Trans Fat 1g
Cholesterol 144mg48%
Sodium 1384mg58%
Potassium 992mg28%
Carbohydrates 53g18%
Fiber 7g28%
Sugar 7g8%
Protein 32g64%
Vitamin A 2508IU50%
Vitamin C 30mg36%
Calcium 679mg68%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Gnocchi Italian Natalia Mantur Tomatoes
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