Sorrento-Style Gnocchi
Updated Dec 10, 2025, Published Apr 25, 2021
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A Cozy Italian Classic
Sorrento‑Style Gnocchi captures the comforting simplicity of southern Italian cooking. Soft, pillowy potato gnocchi bathe in bright tomato sauce and emerge from the oven nestled beneath bubbling mozzarella and Parmesan, fragrant with basil. The dish blends rustic charm with homey warmth — perfect for a cozy weeknight dinner, a relaxed Sunday meal, or a comforting dish to share with loved ones.
Whether you make the gnocchi from scratch or use a high-quality store‑bought gluten‑free version, this dish offers a delicious, satisfying taste of Italy that’s approachable and deeply comforting.
Table of Contents
What You’ll Need
- Starchy potatoes (Yukon Gold or Russet)
- Gluten‑free all-purpose flour (plus extra for dusting)
- Large egg
- Salt
- Olive oil
- Garlic
- Canned or crushed peeled tomatoes
- Sweet paprika, salt, pepper, and dried basil (for seasoning the sauce)
- Fresh mozzarella cheese
- Grated Parmesan cheese
- Fresh basil leaves (for garnish)
These ingredients combine to create doughy, tender gnocchi and a rich, flavorful tomato sauce that pairs beautifully with melted cheese and fresh basil.
The Appeal of Sorrento‑Style Gnocchi
Comfort Food That Feels Special
There’s something truly comforting about a bubbling oven dish filled with soft, tender gnocchi, rich tomato sauce, and gooey, melted cheese. It’s the kind of meal that warms you from the inside out – perfect after a long day or for a weekend gathering.
Rustic Simplicity with Big Flavor
This dish embraces simple, quality ingredients. The potato gnocchi, tomato sauce, mozzarella, and basil together highlight how classic Italian cooking often relies on just a few staples — and yet yields big, memorable flavor.
Versatile & Crowd‑Friendly
Whether you’re cooking for two or feeding a family, the recipe scales well. Gnocco pairs beautifully with a green salad, a glass of wine, or even a side of grilled vegetables or meat. It’s both a comforting everyday meal and worthy of a special occasion.
Gluten‑Free Friendly
If you use a gluten‑free all-purpose flour blend for the gnocchi, this dish becomes a lovely option for folks with gluten sensitivities – offering the same chewy texture and satisfying flavor as traditional gnocchi.
A Few Tips to Make It Shine
- Choose starchy potatoes (like Yukon Gold or Russet) — they yield light, fluffy gnocchi once mashed.
- Work the dough gently: mix flour, egg, and salt into the mashed potatoes only until a soft dough forms. Overworking can make gnocchi dense.
- For the sauce, gently sauté garlic in olive oil, then simmer peeled tomatoes with seasonings until flavors meld – simple but essential.
- Once gnocchi float in boiling water, scoop them into your tomato sauce so they soak up flavor before baking.
- Don’t skip the baking step: melting the mozzarella and Parmesan in the oven gives the dish its signature cheesy, slightly golden topping and melds everything together beautifully.
When to Serve Gnocchi Sorrento
This is a dish that fits many occasions:
- A cozy family dinner when you want something comforting and simple
- A weekend lunch or casual dinner with friends
- A vegetarian main for meatless Mondays or lighter meals
- A centerpiece for special home dinners — the bubbling cheese and rustic tomato sauce make it feel a little celebratory
Bringing a Taste of Sorrento to Your Kitchen
Sorrento‑Style Gnocchi is more than just a recipe — it’s a comforting embrace from southern Italy, delivered through humble ingredients and simple steps. It reminds us that sometimes the best meals are the ones you can almost feel warming your hands through the platter.
Whether you’re new to gnocchi or a seasoned home cook, this dish invites you to slow down, savor the moment, and share something delicious and heartfelt.
Sorrento-Style Gnocchi
Ingredients
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
- ⅕ 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
