Gnocchi alla Sorrentina: A Taste of Sorrento

The sun-drenched stretch of Campania that goes from the Amalfi Coast to the Sorrento Peninsula is not just a feast for the eyes, but also a paradise for lovers of food. The cuisine of this region is a celebration of simplicity, tradition, and the abundant gifts of the land and sea. The tomatoes here are legendary—especially the San Marzano variety. With their rich flavor and low acidity, they are the backbone of many regional dishes. Mozzarella di bufala and fior di latte (a fresh cow’s milk mozzarella typical of the area) add creamy, tangy depth to countless recipes. Lemons from the Amalfi and Sorrento coasts are prized for their aroma and flavor, giving birth to not only refreshing drinks like limoncello but also to bright, fragrant desserts and gelato. Then, of course, there are the icons: Neapolitan pizza, pasta and Gnocchi alla Sorrentina.

What Are Gnocchi alla Sorrentina?

Gnocchi alla Sorrentina (literally, “gnocchi in the Sorrento style”) is a classic baked dish from the town of Sorrento. It combines soft, pillowy potato gnocchi with a simple yet deeply flavorful tomato sauce, topped with plenty of melted mozzarella and a touch of grated Parmigiano-Reggiano or Pecorino. It’s comfort food at its finest—rich without being heavy, rustic yet elegant. Served bubbling from the oven in small terracotta dishes called pignatielli, they are a staple during Sunday lunches, family celebrations, and at cozy restaurants where nonnas still rule the kitchen.

To eat it is to take a journey: from the tomato fields around Mount Vesuvius to the dairy farms of the Lattari Mountains, from the fragrant basil plants in local gardens to the ovens of Sorrento’s trattorias. Each bite is a tribute to the Campanian spirit—simple, joyful, and utterly unforgettable

History of Gnocchi alla Sorrentina

While gnocchi as a food has ancient roots—dating back to Roman times—the potato version only emerged in Italy after the introduction of the potato from the Americas in the 16th century. Campania quickly adopted the new ingredient, incorporating it into many traditional preparations.

The dish Gnocchi alla Sorrentina as we know it today likely developed in the 19th or early 20th century. This was a time when the tomato had become firmly embedded in southern Italian cuisine, and mozzarella production was flourishing thanks to local dairy farms.

How to Make Gnocchi alla Sorrentina at Home

Bringing the warmth and flavor of Sorrento into your own kitchen is easier than you might think. While some shortcuts can be used, the magic of this dish lies in fresh, high-quality ingredients and a bit of patience. Here’s a traditional way to prepare Gnocchi alla Sorrentina at home.

Ingredients for Gnocchi alla Sorrentina

For the gnocchi (serves 4):

• 1 kg (about 2.2 lbs) starchy potatoes (like Russets)
• 250 g (about 2 cups) all-purpose flour, plus more for dusting
• 1 egg
• Salt

For the sauce:

• 700 g (about 24 oz) canned San Marzano tomatoes (or another quality variety)
• 2–3 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• Fresh basil leaves
• Salt and pepper to taste

For assembly:

• 250 g (about 9 oz) mozzarella fior di latte, diced and drained of excess moisture
• 50 g (about ½ cup) grated Parmigiano-Reggiano or Pecorino Romano
• Fresh basil for garnish

Instructions

First of all, make the gnocchi. Boil the potatoes whole and unpeeled in salted water until tender (about 30–40 minutes).
Drain and let cool slightly, then peel and mash or rice the potatoes while still warm.
On a clean surface, mix the mashed potatoes with the flour and a pinch of salt. Add the egg and gently combine into a dough. Be careful not to overwork it—just mix until everything comes together.
Roll the dough into long ropes about 2 cm thick, then cut into small pillows. If you like, roll each piece along the tines of a fork for ridges that help hold the sauce.
Dust the gnocchi with some flour and set aside.

In a saucepan, heat olive oil and gently sauté the garlic until golden. Add the tomatoes (crushed or blended if whole), season with salt and pepper, and simmer for about 20 minutes until slightly thickened. Tear in some fresh basil at the end.

Now it is time to assemble and bake. Preheat your oven to 200°C (about 400°F). In the meantime, cook the gnocchi in boiling salted water until they float to the surface—just a minute or two. Scoop them out with a slotted spoon and toss them with the tomato sauce and a handful of mozzarella.
Spoon them into a baking dish or individual oven-safe bowls, top with the rest of the mozzarella and a generous sprinkling of grated cheese. Then, bake until the cheese is melted and bubbling, about 10–15 minutes. If you like a crispier top, place them under the broiler for a minute or two. Finally, garnish with fresh basil and serve immediately.

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