Baked Gnocchi with Tomato and Mozzarella (Gnocchi alla Sorrentina)
A classic Italian dish featuring homemade gnocchi baked with tomato sauce and mozzarella.
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- •2.2 pounds Potatoesrich in starch, such as russet, Idaho, or Yukon
- •Salta pinch
- •1 Egg(optional)optional, helps gnocchi stick together
- •Flourrefined, elastic, such as Caputo
- •1 clove Garlicfor sauce
- •6 tablespoons Olive oilfor sauce
- •1 tablespoon Tomato pasteconcentrated, for sauce
- •3 cups Tomato pureefor sauce
- •Mozzarellafresh, for assembling
- •Basil leavesfresh, for assembling
- •Parmigiano Reggianofor assembling
- 1
Boil 2.2 pounds (1 kilogram) of potatoes with peels on until tender, about 45 minutes.
45 min
- 2
Rice the potatoes while hot, then chill them thoroughly.
10 min
- 3
Add a pinch of salt, create a hole in the center of the potatoes, add the egg (optional), and a bit of flour. Knead quickly to form the dough.
10 min
- 4
Roll the dough into ropes about three-quarters of an inch in diameter and cut into gnocchi pieces.
10 min
- 5
Prepare the tomato sauce by sautéing a clove of garlic in six tablespoons of olive oil, then add one tablespoon of tomato paste and three cups of tomato puree. Simmer for 5 to 10 minutes.
10 min
- 6
Boil the gnocchi until they pop to the surface, about a minute.
1 min
- 7
Assemble the dish by layering gnocchi, tomato sauce, mozzarella, and basil leaves. Bake at 425°F (220°C) for 5 to 10 minutes until the mozzarella melts.
10 min
- 8
Optional: Finish under the grill for a few minutes for a crust.
3 min
- 9
Let the baked gnocchi rest for a few minutes before serving.
5 min
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Pizza
Any style of pizza