Gnocchi alla Sorrentina are a classic from Campania, made with ingredients that need little introduction in this part of Italy: tomato, fior di latte, Parmesan and basil.
This is a dish to bring to the table while still hot, straight from the baking dish. The gnocchi stay soft, coated in tomato sauce, while the freshly melted fior di latte stretches as you serve the first portion. Everything stays creamy without becoming heavy or dry.
You can start with ready-made gnocchi or make them at home following our Potato Gnocchi recipe, made without eggs using just potatoes, flour and salt.
In the end, it is this simplicity that captures Gnocchi alla Sorrentina so well: a steaming baking dish, a handful of ingredients and a recipe that has become part of home cooking in Sorrento.
Gnocchi alla Sorrentina: Traditional Italian Baked Gnocchi
Description
Gnocchi alla Sorrentina are a traditional dish from Campania made with potato gnocchi, tomato sauce, fior di latte, Parmesan and basil. A brief spell in the oven melts the cheese while keeping the gnocchi soft and creamy.
Ingredienti
For the tomato sauce
To finish
Instructions
How to Make Gnocchi alla Sorrentina
-
Drain the fior di latte 🧀
Cut 300 g fior di latte into slices or pieces and place it in a strainer. Leave it to drain well while you prepare the rest of the recipe. If it is particularly moist, gently pat it dry with kitchen paper.
-
Make the tomato sauce 🍅
Heat 35 g extra virgin olive oil in a saucepan with 1 garlic clove. Let it flavor the oil without allowing it to brown, then add 700 g tomato passata, 6–8 basil leaves and salt to taste.
Cook over low heat until the sauce has thickened, stirring occasionally. It should still be soft and saucy, but not watery. Remove the garlic.
-
Cook the gnocchi 🥔
Bring a large pot of salted water to the boil and cook 1 kg potato gnocchi. If your pot is not large enough, cook them in two or three batches so the water temperature does not drop too much.
As soon as the gnocchi rise to the surface, lift them out with a slotted spoon and let them drain for a few moments.
-
Assemble the gnocchi in the baking dish 🥘
Spread a little tomato sauce over the bottom of the baking dish. Add some of the gnocchi and spoon over more sauce and some of the 100 g grated Parmesan.
Add the remaining gnocchi, then distribute the well-drained fior di latte, more tomato sauce and the remaining Parmesan over the top. Finish with a few basil leaves.
-
Melt the fior di latte in the oven 🔥
Bake in a preheated conventional oven at 240°C / 465°F for a few minutes, until the fior di latte has melted.
Do not aim for a deeply browned crust. The gnocchi only need a brief spell in the oven so they remain soft and the tomato sauce does not dry out.
-
Serve the Gnocchi alla Sorrentina 🍽️
Remove the Gnocchi alla Sorrentina from the oven as soon as the fior di latte has melted and bring them straight to the table while still hot and creamy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 830kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 14g70%
- Sodium 1250mg53%
- Total Carbohydrate 105g35%
- Dietary Fiber 7g29%
- Sugars 10g
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The fior di latte needs to be well drained before it goes into the baking dish. If yours is particularly fresh and contains plenty of whey, cut it ahead of time and leave it in a strainer in the refrigerator. This prevents excess liquid from collecting in the dish during baking.
The tomato sauce should be fairly thick. Do not reduce it until dry, as it will thicken a little more in the oven, but there should not be excess liquid collecting at the bottom of the baking dish.
Gnocchi need very little cooking. Remove them as soon as they rise to the surface and do not leave them boiling unnecessarily, particularly if you are using homemade gnocchi.
The final spell in the oven is mainly there to melt the fior di latte and bring everything together, rather than create a pronounced crust. This is why we use a very hot oven for just a few minutes.
Gnocchi alla Sorrentina are best served freshly made. If you have leftovers, keep them covered in the refrigerator and eat them within 1–2 days, reheating them in the oven.
