Gnocchi alla Sorrentina: Authentic Baked Gnocchi With Tomato & Mozzarella

Why I Love This Recipe

Some recipes just feel like home—and Gnocchi alla Sorrentina is one of them. It’s the kind of dish I turn to when I need comfort, warmth, and something deeply satisfying without being fussy. The first time I made it from scratch, I had flour all over the counter, tomato sauce simmering on the stove, and a sense of calm I hadn’t felt all week. Cooking this baked gnocchi dish quickly became my form of therapy.

What makes Gnocchi alla Sorrentina so lovable is its simplicity. You start with tender potato gnocchi—soft, pillowy bites that soak up a rich, garlicky tomato sauce. Then comes the magic: fresh mozzarella that melts and bubbles in the oven, creating golden, cheesy pockets that stretch when you scoop it onto your plate. A sprinkle of Parmigiano-Reggiano adds that nutty depth, and a few basil leaves on top bring it all together.

This dish is special to me because it hits the perfect balance of easy and impressive. You can go all out with homemade gnocchi or save time with a high-quality store-bought version. Either way, the result is always comforting. It’s also vegetarian, hearty, and super flexible—you can make it ahead, freeze leftovers, or even reheat it for lunch the next day without sacrificing texture or flavor.

Whenever I serve Gnocchi alla Sorrentina, it disappears fast. Whether it’s just me and Charlie on a quiet night or a full table of friends, it brings smiles every time. It reminds me of other Italian-inspired favorites on the blog, like my creamy mushroom and spinach pasta and that ultra-cozy cowboy casserole. But there’s something extra soulful about this baked gnocchi. Gnocchi alla Sorrentina isn’t just a recipe—it’s a feeling.

Step-by-Step Instructions for Authentic Italian Baked Gnocchi

Making authentic Italian baked gnocchi from scratch might sound like a project, but I promise—it’s easier than you think and so worth it. This version of Gnocchi alla Sorrentina is as close to what you’d enjoy in Southern Italy as you can get without a plane ticket.

Start with the potatoes. Bake about 3 pounds of russet potatoes at 450°F until fork-tender—this keeps the gnocchi light and fluffy. Once cool enough to handle, scoop out the flesh and pass it through a ricer or food mill. Spread it out and let the steam escape.

Make the gnocchi dough. Drizzle in egg yolks, salt, and sifted flour. Gently fold and press the mixture with a bench scraper—don’t knead like bread! The goal is a tender dough that holds together but isn’t sticky.

Shape and cook the gnocchi. Roll the dough into ropes, cut into 1-inch pieces, and give them ridges with a fork if you like. Boil in salted water until they float—just a few minutes.

Make the sauce. While the potatoes bake, sauté garlic in olive oil, then stir in tomato passata and basil. Simmer for about 10 minutes and season lightly with salt.

Assemble your baked gnocchi. Toss the cooked gnocchi in some of the sauce, then layer them in a baking dish with fresh mozzarella and Parmigiano-Reggiano. Bake at 450°F until bubbling and golden.

This authentic Italian baked gnocchi is incredibly adaptable—use store-bought gnocchi when you’re in a rush or double the sauce for extra richness. However you make it, this recipe transforms simple ingredients into pure comfort.

How to Serve Oven-Baked Gnocchi

Once your oven-baked gnocchi comes out of the oven—bubbling with melted mozzarella and rich tomato sauce—it’s hard not to dive in immediately. But here’s my tip: give it five minutes to cool. That short rest helps the flavors settle and the cheese thicken just enough for perfect spoonfuls.

This dish shines as a main course, especially when paired with something fresh. I usually serve it alongside a leafy green salad with a splash of lemon vinaigrette or a bit of olive oil and cracked pepper. If you’re feeding a hungry group, a loaf of crusty bread is a must. Trust me—you’ll want something to mop up the sauce.

When I’m hosting dinner, I love setting the whole baking dish right on the table. It looks rustic, inviting, and makes it easy for everyone to serve themselves. For a lighter dinner, you can also offer it in smaller portions as a starter before a grilled protein or veggie-heavy main.

Want to go the extra mile? Try adding a few leaves of fresh basil just before serving, or shave a bit more Parmigiano-Reggiano on top. Both add a punch of flavor and a pop of color.

Oven-baked gnocchi is also great as part of a vegetarian spread. It pairs beautifully with bright, plant-forward dishes like this carrot ribbon salad or the nourishing roasted veggie bowl—two of my go-to sides when I want to keep things balanced.

However you serve it, this gnocchi dish delivers warmth, comfort, and a touch of elegance, all from a single baking dish. It’s cozy enough for weeknights, yet classy enough for guests. That’s the magic of oven-baked gnocchi.

Variations on Baked Gnocchi Sorrentina Style

While baked gnocchi Sorrentina style is iconic in its own right—creamy mozzarella, basil, tomato sauce, and tender gnocchi—there are plenty of ways to make it your own without losing its soul. One of the things I love most about this dish is how adaptable it is for different tastes and pantry situations.

Want to save time?

Go with store-bought gnocchi. Just be sure to choose a high-quality brand made with potatoes and minimal fillers. Boil them briefly before baking to keep the texture right. This shortcut still delivers a cozy, authentic flavor—perfect for busy weeknights.

Looking for extra veggies?

Toss in sautéed spinach, roasted zucchini, or chopped mushrooms when you mix the gnocchi with sauce. These additions bring extra depth and nutrients while blending beautifully into the tomato base.

Need more protein?

Add cooked Italian sausage, shredded rotisserie chicken, or white beans before baking. They make the dish heartier without adding much prep time.

Dairy-free or vegan?

Swap in dairy-free mozzarella and parmesan alternatives, and check your gnocchi for eggs. Many store-bought varieties are egg-free, making this version both accessible and delicious.

Want it crispier?

Finish under the broiler for 2–3 minutes to get those irresistible golden cheese bubbles on top. The contrast between the soft gnocchi and crisped cheese makes every bite more exciting.

I’ve even served a lighter, skillet version using just a splash of sauce and fresh cherry tomatoes—a great option when you’re craving baked gnocchi Sorrentina style in warmer months.

At the heart of every version is the same soul-satisfying experience. Whether you keep it classic or customize it, this dish always delivers big comfort with little stress.

How I Store Gnocchi alla Sorrentina

As someone who cooks in a small Brooklyn kitchen (with Charlie napping nearby), I’ve learned how important smart storage is—especially for dishes like Gnocchi alla Sorrentina. When I make a batch, I always count on leftovers because this dish heats up like a dream.

In the fridge: I let the gnocchi cool completely, then cover the baking dish or transfer portions to glass containers. It keeps well for up to 3 days. For reheating, I usually pop it into the oven at 350°F. That helps bring back the bubbly texture and gooey cheese, unlike the microwave which can make it a bit soggy. It’s similar to how I reheat my Neiman Marcus chicken casserole—a little extra patience goes a long way.

In the freezer: If I know I won’t get to it soon, I freeze it before baking. I assemble the whole thing in a disposable tin or a covered dish, wrap it tightly in foil, and freeze it for up to 2 months. When it’s time, I bake it straight from frozen at 375°F until hot and golden—no need to thaw. I do this often when I meal prep along with my keto-friendly pizza crust; both reheat beautifully.

Freezing leftovers works too. I cover them with foil and bake at 350°F until they’re warm and bubbly again. A little extra sauce or cheese on top never hurts. It’s simple, no-stress comfort food—just the way I like it.

Conclusion

Gnocchi alla Sorrentina has a way of bringing people together. From the bubbling cheese to the rich, basil-kissed tomato sauce, every bite feels like home. Whether you make your gnocchi from scratch or use a store-bought shortcut, this dish is all about comfort, simplicity, and big flavor with zero stress.

As a home cook in a small Brooklyn kitchen, I’m always looking for meals that feel special without demanding hours at the stove—and this one checks every box. It’s perfect for slow Sundays, cozy dinners with friends, or those nights when you just need a warm, satisfying plate of something that tastes like it was made with love.

I hope this baked gnocchi Sorrentina style becomes a staple in your kitchen like it has in mine. Don’t forget: you can prep it ahead, freeze it for later, or switch things up with your own twists. However you serve it, the heart of this dish is the same—simple ingredients, baked to golden perfection.

Thanks for cooking with me today. Be sure to check out more Italian-inspired comfort food like my creamy mushroom and spinach pasta or cowboy casserole. And if you try this one, let me know—I’d love to hear how it turned out for you.

Until next time, keep it cozy and easy peasy.