Authentic Italian Gnocchi alla Sorrentina (Baked Potato Gnocchi with Tomato & Fresh Mozzarella)
Pillow-soft artisanal potato gnocchi tossed in sweet San Marzano tomato basil sauce, layered with cubed fresh fior di latte mozzarella and aged Parmigiano, baked until stringy and bubbling.
History & Origins
Campanian Sun & Sorrentine Peninsula Pride
Hailing from the picturesque cliffside town of Sorrento overlooking the Bay of Naples, Gnocchi alla Sorrentina celebrates Campania’s triad of culinary treasures: volcanic San Marzano tomatoes, fresh buffalo/cow fior di latte mozzarella, and wild sweet Genovese basil.
Ingredients
Gnocchi & Fragrant Tomato Sugo
- •1.1 lbs (500g) Fresh handmade potato gnocchi
- •28 oz (800g) Italian San Marzano passata (strained tomato purée)
- •3 tbsp Extra virgin olive oil
- •2 cloves Fresh garlic, crushed
- •8-10 leaves Fresh Italian sweet basil, hand-torn
- •1 tsp Fine sea salt & freshly ground black pepper
Finishing, Garnishes & Chef’s Additions
- •9 oz (250g) Fresh fior di latte mozzarella, drained and cut into 1/2-inch cubes
- •2/3 cup (60g) Parmigiano-Reggiano DOP, freshly grated
- •Garnish Whole tender fresh basil sprigs
- •Drizzle Unfiltered Tuscan extra virgin olive oil
Step-by-Step Instructions
PREPARATION & METHOD
Warm olive oil and smashed garlic cloves in a wide saucepan over medium heat until fragrant (do not brown). Pour in San Marzano passata and salt. Simmer gently for 15 minutes, remove garlic, and stir in torn fresh basil leaves.
Drop potato gnocchi into a large pot of aggressively salted boiling water. As soon as the gnocchi float to the surface (approx. 90-120 seconds), lift them out immediately with a spider strainer directly into the pan of tomato sauce.
Gently fold gnocchi into the sauce with half the grated Parmigiano and half the cubed mozzarella. Transfer into a traditional glazed terracotta baking dish (tegame) or gratin dish. Top with the remaining mozzarella cubes and generous Parmigiano.
Bake in a 425°F (220°C) preheated oven for 10 minutes, then switch to high broil for 3 minutes until cheese is molten, stringy (filante), and specked with golden blisters. Garnish with fresh basil sprigs.
Beverage Pairing
Campanian Greco di Tufo / Lacryma Christi Rosso
A volcanic white Greco di Tufo provides lively acidity that cuts through stringy melted cheese, while a light Vesuvian red matches sweet cooked tomatoes.
Culinary Science Insight
Gluten Reticulation vs. Potato Starch Lightness
Overworking gnocchi dough activates wheat gluten, creating dense rubbery dumplings. Ricing baked Russet potatoes while hot allows steam to escape, minimizing flour absorption so the gnocchi retain an ethereal, pillowy texture that absorbs the tomato sugo.