🍅 Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Total time: 75 min
Yield: 4
Cuisine: Italy · Campania
Ingredients: 800 g floury potatoes; 200 g plain flour; ½ tsp salt; 500 g passata; 1 garlic clove; 1 tbsp olive oil; 200 g mozzarella, diced; 1 handful fresh basil

Origin: Italy · Campania

480kcal

per serving · 300 g

160kcal

per 100 g

20 gProtein6.5 g / 100 g

15 gFat5 g / 100 g

72 gCarbs24 g / 100 g

Gnocchi alla sorrentina are potato gnocchi coated in tomato sauce with fresh basil, layered with cubes of mozzarella and baked until the cheese melts and bubbles. The result is soft gnocchi in a rich tomato sauce under stretchy, lightly browned mozzarella. It is traditionally baked and served in individual terracotta dishes, straight from the oven.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: mozzarella

Contains glutenbecause of: flour

Contains dairybecause of: mozzarella

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

potatoflourtomatomozzarellabasil

Recipe

4 servings75 min

Ingredients

800 g floury potatoes
200 g plain flour
½ tsp salt
500 g passata
1 garlic clove
1 tbsp olive oil
200 g mozzarella, diced
1 handful fresh basil

Method

Boil the potatoes in their skins until tender, peel while warm and press through a ricer.
Mix in the flour and salt to a soft dough, roll into ropes and cut into 2 cm pieces.
Warm the garlic in the oil, add the passata and a pinch of salt and simmer 15 minutes; add half the basil.
Boil the gnocchi until they float, toss with the sauce and spoon half into a baking dish; scatter with half the mozzarella, then repeat.
Bake at 220 °C for 10–15 minutes until the mozzarella melts and bubbles, top with the remaining basil and serve.

How to make it lighter

Use 120 g mozzarella instead of 200 g, spread evenly over the top only.
Bake in individual dishes to keep each portion to about 250–300 g.
Serve with a green salad rather than bread to mop up the sauce.

History

The dish is named after Sorrento on the Bay of Naples, and it is a classic of Campanian home cooking, often made for Sunday lunch.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →