Gnocchi alla sorrentina is a classic Italian dish of pillowy potato gnocchi baked in rich tomato sauce with melted mozzarella and parmesan, giving you a cozy, cheesy comfort food that’s easy to make and perfect for weeknight dinners.
For more easy Italian dinners, check out Tuscan white bean soup, broccoli pasta, red pepper pasta, and eggplant parmigiana.
A Cozy Italian Dinner That Feels Both Comforting and Wholesome
Gnocchi alla sorrentina is a beloved Italian comfort food made with pillowy potato gnocchi baked in a rich tomato sauce, topped with gooey mozzarella and parmesan 🧀. It’s simple, hearty, and brings the warmth of Southern Italy straight to your kitchen.
What makes this dish special is that it feels indulgent while still being naturally wholesome. The tomato sauce is fiber-rich and packed with antioxidants 🍅, while the cheese adds protein and satisfying creaminess. Paired with gnocchi, it creates a balanced meal that fits beautifully into Mediterranean-style eating patterns.
Louise and I often make this when we want a cozy but easy weeknight pasta dinner, and it never disappoints. It’s the kind of recipe that makes a regular evening feel like a celebration.
Whether you’re craving authentic Italian gnocchi, or simply looking for a simple Italian dinner idea, this dish checks all the boxes ✅—comforting, nutritious, and guaranteed to impress.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Tomato passata or tomato puree: Choose a good-quality Italian brand for a quick, rich tomato sauce. Swap with canned San Marzano tomatoes crushed by hand, or even a simple marinara if you’re after an easy weeknight pasta dinner.
- Garlic: Use whole crushed cloves for a mellow background flavor. If you like it stronger, mince instead. Substitute with roasted garlic for sweetness or garlic powder in a pinch.
- Olive oil: Extra virgin makes a huge difference in taste. If unavailable, use light olive oil or avocado oil for a neutral, heart-healthy option.
- Basil: Fresh basil gives that signature Southern Italian aroma. If it’s out of season, substitute with fresh parsley, oregano, or even a spoonful of pesto.
- Mozzarella: Fresh fiordilatte or buffalo mozzarella is ideal. Swap with burrata for extra creaminess, provolone for sharper flavor, or a plant-based mozzarella for a vegan twist. This is the key to that melty “gnocchi with mozzarella” finish.
- Parmesan: Grate Parmigiano Reggiano or Grana Padano at home for the best flavor. For a vegetarian or vegan option, use nutritional yeast, vegan parmesan, or even toasted breadcrumbs for crunch.
- Gnocchi: Homemade potato gnocchi are unbeatable, but store-bought works for convenience. For something different, try whole wheat gnocchi, gluten-free gnocchi, or even cauliflower gnocchi. They all bake beautifully in this Italian comfort food classic.
How to Make Gnocchi alla Sorrentina
Step 1 – Make the Tomato Sauce
In an oven-safe skillet, sauté garlic in extra virgin olive oil until fragrant. Add tomato purée, salt, red pepper flakes, and a little black pepper. Simmer gently for about 15 minutes, then stir in fresh basil for flavor. This is the base of your Italian comfort food dish.
Step 2 – Cook the Gnocchi
Bring salted water to a boil and drop in the potato gnocchi. Once they float to the top (1–3 minutes), scoop them out and transfer directly into the skillet with the sauce. Toss gently so every piece is coated, like a true authentic Italian gnocchi recipe.
Step 3 – Build the Dish
Top the sauced gnocchi with chopped mozzarella and freshly grated parmesan. The layers of cheese melt into the sauce and make every bite gooey and irresistible.
Step 4 – Serve and Enjoy
Broil for about 5 minutes, or until the cheese is golden, bubbling, and lightly browned. Finish with a drizzle of olive oil, fresh basil leaves, and serve warm for the ultimate cozy comfort meal.
Tips
- Use high-quality tomato passata: A good passata or San Marzano tomatoes make the sauce rich and authentic.
- Don’t overcook the gnocchi: They only need a minute or two. Remove them as soon as they float.
- Layer the cheese: Adding mozzarella in the middle and on top gives you the ultimate gooey melt for the best gnocchi with tomato sauce.
- Bake just until bubbly: Ten minutes is enough. Overbaking can dry the cheese.
- Choose fresh basil over dried: Fresh leaves release aroma that makes this simple Italian dinner idea shine.
- Finish with olive oil: A drizzle of extra virgin olive oil before serving adds flavor and authenticity.
- Use the right baking dish: A smaller, deeper dish keeps the sauce and cheese bubbling together like true one pan baked pasta comfort food.
Frequently Asked Questions
Yes! While homemade potato gnocchi give the best flavor and texture, store-bought gnocchi make this an easy weeknight pasta dinner without sacrificing taste.
Fresh mozzarella balls (like fiordilatte or buffalo) melt beautifully and give you that authentic flavor. Low-moisture mozzarella works if that’s what you have, but avoid pre-shredded if possible.
Yes. Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.
Cook them only until they float—just 1 minute for homemade, 2–3 minutes for frozen. Overcooking makes them soft.
Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Reheat in the oven until bubbly.
Fresh parsley, oregano, or even a spoonful of pesto will still give you plenty of flavor.
For vegetarian, just swap parmesan with a vegetarian-friendly hard cheese. For vegan, use dairy-free mozzarella and parmesan. That way you’ll still enjoy the cozy feel of homemade gnocchi with cheese, just plant-based.
Pre-cooking the tomato passata with garlic and basil gives the best flavor. But if you’re short on time, a good marinara works too.
More Easy Italian Recipes
- Pasta e Fagioli
- Mushroom risotto
- Paccheri pasta with chickpeas and cherry tomatoes
- Pasta pomodoro
- Tuscan orzo with chickpeas and kale
- Eggplant pasta
- Angel hair pasta
- Lentil pasta
If you tried this Gnocchi alla Sorrentina recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Gnocchi alla Sorrentina (Easy Italian Comfort Food)
Video
Ingredients
- 1 pound potato gnocchi
- 1½ cup tomato puree (passata)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic grated
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt or to taste + black pepper
- 10 leaves basil
- 4 ounces mozzarella fresh
- ½ cup parmesan cheese grated
Instructions
- Make the Sauce: In an oven-safe skillet, sauté 1 clove garlic (grated) in 1 tablespoon extra virgin olive oil, add 1½ cup tomato puree, ¼ teaspoon salt, ¼ teaspoon red pepper flakes, and black pepper, and simmer 15 minutes. Stir in 10 leaves basil
- Cook the Gnocchi: Boil 1 pound potato gnocchi in salted water until they float (1–3 minutes). Transfer to sauce and toss to coat.
- Build the Dish: Cover with 4 ounces mozzarella (chopped) and ½ cup parmesan cheese (grated).
- Broil and serve: Broil for 5 minutes, until the cheese is melted, golden, and bubbling. Drizzle with olive oil, garnish with basil, and enjoy warm and cheesy comfort food.
Notes
- Gnocchi → Fresh, homemade, or store-bought; frozen works too—just boil straight from frozen.
- Tomato purée → Also called passata; substitute with crushed tomatoes or blended canned whole tomatoes (simmer 10–15 minutes longer).
- Mozzarella → Fresh fior di latte is classic, but shredded low-moisture mozzarella works if that’s all you have.
- Parmesan (Parmigiano Reggiano) → Swap with Grana Padano or pecorino romano for similar salty, nutty flavor.
- Garlic → Fresh grated or minced is best; garlic powder only in a pinch.
- Basil → Fresh is best; if unavailable, skip or use a sprinkle of dried oregano (avoid dried basil).
- Olive oil → Extra virgin is ideal for flavor and aroma; nothing really matches it.
- Red pepper flakes → Optional; adds a light kick but can be left out for mild flavor.
- Salt & black pepper → Essential—don’t skip! They balance and bring out the flavors of the sauce.
- Use an oven-safe skillet – Cook and bake in one pan, saving time and dishes.
- Don’t overcook gnocchi – Remove as soon as they float; mushy gnocchi won’t hold up.
- Pick a flavorful tomato purée – Since it’s a gnocchi with tomato sauce dish, quality passata makes all the difference.
- Grate your own cheese – Fresh parmesan or pecorino = real Italian baked gnocchi flavor.
- Tear mozzarella by hand – Creates creamy, rustic cheese pockets in your mozzarella tomato gnocchi.
- Broil for a golden finish – Watch closely; bubbling, not burning, is the goal.
- Add basil and olive oil last – Freshness and aroma brighten up the dish beautifully.
- Rest before serving – Just a couple of minutes helps the sauce settle and flavors blend.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Tastes really nice and so easy to make! We will do this again for sure.
Linda, that is just wonderful! We’re super happy you liked this Italian comfort food.
Thank you for your comment, and have a great weekend when you get there 🙂
Kindest,
Louise