This gnocchi alla Sorrentina recipe is one authentic way of making this famous southern Italian dish. Stay away from recipes which call for packaged gnocchi or with a sauce filled with “lots of herbs and spices”!
When I was in Italy this past June, I asked my cousin, Gianfranco, if I could make Sunday dinner for my Zia Iolanda and him. He asked what I’d like to make, so I asked him what Zia likes. He didn’t even hesitate and said, “gnocchi alla Sorrentina.” Oh boy, I had to make gnocchi for the Queen of Gnocchi?!
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In true Italian style, Gianfranco and I went to the local caseificio to pick up freshly made bufala mozzarella for the gnocchi alla Sorrentina. Using the best quality ingredients is key in Italian cuisine (or any cuisine!)
One reason I want to post this recipe is because I saw one recently and the blogger had never made gnocchi and was delighted to find them already premade and used those in her “recipe.”
I’m sorry, go ahead and make dinner however you choose, but to post a recipe for gnocchi alla Sorrentina without instructions on how to make gnocchi is like sharing a recipe for hamburgers and you tell people to buy premade burgers. What is the point?
I also have seen sauce recipes that make me cringe in horror, when they are entitled “Italian” when they have nothing in common with Italian cuisine from any part of the boot (or Sicily or Sardinia!) So let me tell you about a more authentic way to make gnocchi alla Sorrentina. These are the photos I took with my phone when I was in Italy (they aren’t the best quality, but you can’t get any more authentic!) đźđč
The original recipe is from Sorrento, in southern Italy, about two hours south of where my family is. This is why it’s called “Sorrentina”. Potato gnocchi are the usual suspects in this dish, but non-potato gnocchi can also be used (this is what I made). A simple tomato sauce (without meat), fresh mozzarella, and a little Parmigiano or Pecorino cheese are the final ingredients for this fabulous dish.
Gnocchi alla Sorrentina Recipe
(Authentic Italian style)
by Christina Conte (serves 4)
printable recipe cards below
Make the Gnocchi
Follow the instructions in the recipe below, but these are much quicker and easier than making potato gnocchi. Just pour boiling water into flour, mix to a dough and you’re ready to start rolling!
These are definitely much less labor intensive and quicker to make! I was finished in no time and was able to join Gianfranco in picking up the cheese. Watch my gnocchi making IG story clip HERE.
Make the Sauce
You probably saw the clip above showing the sauce in the making, but it’s also super quick and easy and the recipe card follows below.
Cook the Gnocchi
Carefully drop the gnocchi into salted water that is at a rolling boil. I cooked them in two batches so they don’t stick and cook more quickly. Then remove them with a strainer and we’re onto the next step.
Assemble the Ingredients
In a large pot or bowl, add a little sauce to the bottom and begin adding the drained gnocchi. Add more sauce and the rest of the cooked gnocchi. Add the chopped mozzarella and some grated Parmesan or Pecorino cheese. Gently mix to combine. Add a little of the water from boiling the gnocchi if it seems a little too dry.
Bake the Gnocchi alla Sorrentina
Put the gnocchi into oven-proof bowls, place on a tray and bake in a 400ËF (200ËC) oven for about 20 minutes. Remove when bubbling and completely heated through. Add one bocconcino of mozzarella to the center of each bowl with a sprig of basil, and serve.
This is perfect for a cold winter’s night, but Italians eat it in the summer, too! There’s never a bad time for gnocchi alla Sorrentina!
And it’s Zia approved, too!
Please let me know if you try this recipe!
MAKE THE GNOCCHI: MAKE THE SAUCE COOK THE GNOCCHI ASSEMBLE THE DISH BAKE THE GNOCCHI ALLA SORRENTINA I use a scraper to lift the gnocchi from the board to the pot.
Serving Size: 1
Amount Per Serving:Calories: 280 Total Fat: 24g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 37mg Sodium: 1328mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 11g
MAKE THE GNOCCHI:
MAKE THE SAUCE
COOK THE GNOCCHI
ASSEMBLE THE DISH
BAKE THE GNOCCHI ALLA SORRENTINA
I use a scraper to lift the gnocchi from the board to the pot.
Serving Size: 4 oz
Amount Per Serving:Calories: 125 Saturated Fat: 10g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 7g Fiber: 0g Sugar: 0g Protein: 0g