Gnocchi alla Sorrentina: Baked Gnocchi with Tomato and Mozzarella (Recipe)
Gnocchi alla Sorrentina is the kind of Italian comfort food that gets a lot of flavor from a short ingredient list. The tender potato gnocchi are coated in tomato sauce, layered with fresh mozzarella and Parmesan, then baked until the cheese melts into the sauce and turns lightly golden on top.
For this version, Il Borgo Campania Sauce provides the tomato base while reinforcing the creamy mozzarella flavor that defines the dish.
Ingredients
Serves 4–6
- 1½ pounds potato gnocchi
- 1 jar Il Borgo Campania Sauce with Mozzarella
- 8 ounces fresh mozzarella
- ½ cup freshly grated Parmesan cheese
- 8–10 fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Salt, for the cooking water
Step 1: Drain the Mozzarella
Cut the fresh mozzarella into small cubes and place them in a strainer for at least 15 minutes. Pat them gently with a paper towel before assembling the dish. Removing excess moisture helps keep the finished baked gnocchi creamy instead of watery.
Meanwhile, preheat the oven to 425°F.
Step 2: Warm the Sauce
Pour the Il Borgo Campania Pasta Sauce into a large skillet or saucepan and warm it over medium-low heat for 4–5 minutes.
Tear several basil leaves into the sauce, reserving the rest for serving. Keep the sauce warm while the gnocchi cook.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Add the potato gnocchi and stir carefully once to prevent them from sticking to the bottom.
Watch the water’s surface rather than relying on a timer. As the gnocchi cook, they will begin floating to the top. Once they rise, cook for about 30 more seconds, then remove with a slotted spoon.
Transfer the gnocchi directly into the warm sauce and gently fold until evenly coated.
Step 4: Layer the Gnocchi
Lightly coat a baking dish with olive oil. Spoon in half of the tomato mozzarella gnocchi, followed by half of the fresh mozzarella and Parmesan.
Add the remaining gnocchi, then top with the remaining mozzarella and Parmesan.
Step 5: Bake and Serve
Bake for 10–12 minutes, until the mozzarella is fully melted and the sauce is bubbling around the edges. For a more golden top, switch the oven to broil for the final 1–2 minutes and watch it closely.
Let the Gnocchi alla Sorrentina rest for about 3 minutes before serving. Finish with fresh basil and bring it to the table while the mozzarella is still warm and stretchy.
This classic Italian gnocchi recipe is simple enough for a weeknight but delivers everything you want from a tasty Italian dinner: tender gnocchi, rich tomato flavor, fresh basil, and plenty of melted cheese.
