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Gnocchi alla Sorrentina Recipe

  • Gnocchi alla Sorrentina
  • Gnocchi alla Sorrentina
How To Make Gnocchi alla Sorrentina

About Gnocchi alla Sorrentina Recipe: A real crowd-pleaser, this Italian dish is a simple bake of potato dumplings, cheese and tomato sauce. A perfect dish to prepare for a delicious Sunday brunch or a picnic!

  • Total Cook Time1 hr 40 mins
  • Prep Time 25 mins
  • Cook Time1 hr 15 mins
  • Recipe Servings2
  • Medium

Ingredients of Gnocchi alla Sorrentina

  • Base recipe for Gnocchi:
  • 4 large potato
  • 50 gms parmesan cheese
  • 2 Egg yolk golden
  • 100 gms maida
  • to taste salt
  • For tomato sauce:
  • 2.4 litre tomatoes (pelati)
  • 50 gms carrot
  • 50 gms onion
  • 80 gms leeks
  • 80 gms celery
  • 80 gms garlic
  • 30 gms olive oil

How to Make Gnocchi alla Sorrentina

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Prepare Gnocchi:

Preheat the oven at 300°C. Spread a layer of a salt in a flat plate and arrange the potatoes on top. Bake until cooked well and soft, for about 45 minutes.
Let them cool, enough to handle well. Cut into half and scoop out the potatoes, leaving the skin, then let them cool completely.
Pass the potatoes through a potato masher or mash them.
Add 2 egg yolks, cheese, nutmeg and salt to the mashed potatoes. Mix all ingredients together very gently.
Set the dough aside while you clean the work surface and dust it with a little more flour, then return and flatten dough into a square, about 1.5 cm thick. Divide this into 1.5 cm wide strips then roll these into sausage shapes.
Lay the rolled strips side by side and cut them into 1 cm wide segments. Dust these with flour, and roll each over the tines of a fork, pressing your thumbs in to the back. Put the finished gnocchi on a flour-dusted tray.
Bring a large pan of salted water to the boil then turn down to simmer and put the gnocchi to boil. Wait for them to rise to the surface.
Remove with slotted spoon and dip in ice water to prevent over cooking.

Prepare Tomato Sauce:

Take a pan and put oil. Heat it and add garlic, onion, carrot, leeks and celery together. Sauté for 2 to 3 minutes.
Add the tomatoes and cook for one hour on slow heat. Add salt and pepper as per taste.
Now with the help of a whisk, stir the sauce till it has a chunky consistency.
Take off from the heat and cool the sauce with the help of an ice bath.


Blanch the gnocchi in boiling water till they start floating on top of the water.
In a pan, take olive oil and a good amount of the tomato sauce.
Take mozzarella and cut into cubes.
Once the gnocchi are blanched, add in the sauce and then mozzarella cubes.
Add some fresh basil and season with salt and pepper. Now place it in an oven-proof plate and bake at 180°C for 5 to 7 minutes.
Take out from oven, drizzle some extra virgin olive oil on top and serve immediately.
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