Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella) Recipe

Name: Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella) Recipe
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork; 3 large egg yolks, lightly beaten; 1 cup all-purpose flour (4 1/2 ounces; 128g), divided, plus more as needed and for dusting; 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; 3 tablespoons (45ml) extra-virgin olive oil; 1 medium garlic clove, lightly crushed; One 24.5-ounce (700ml) jar tomato passata , such as Mutti (see note); 2 sprigs fresh basil; Kosher salt; 1 pound (450g) fresh cow's milk mozzarella (fior di latte), cut or torn into 1-inch pieces, patted dry; Finely grated Parmigiano-Reggiano cheese, for sprinkling; Fresh basil leaves, for garnishing

Instructions

Prep:35minCook:1h 20min

Gnocchi alla Sorrentina is a Southern Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and to use homemade gnocchi that hold their shape but remain tender.

Updated at: Fri, 12 Dec 2025 07:18:20 GMT