Gnocchi Alla Sorrentina (Italian Baked Gnocchi)

This easy gnocchi alla sorrentina is rich, cheesy, and bubbling straight from the oven—ready in just 30 minutes with minimal cleanup.

For more easy Italian recipes, check out Bucatini all'Amatriciana, Linguine with Clam Sauce, Baked Cod, Spaghetti alla Carbonara.

There are a few dishes that completely stop Louise in her tracks—and Gnocchi alla Sorrentina is one of them. As soon as it comes out of the oven, bubbling and golden, she’s is already at the stove, spoon in hand, chasing strands of melted mozzarella straight from the skillet. And truly, who could blame her?

This baked gnocchi sorrentina is Italian comfort at its best: soft gnocchi nestled into a garlicky tomato sauce, scented with fresh basil, and crowned with parmesan and torn mozzarella. The flavor is rich and familiar, built on the depth of a good tomato-parmesan base and the creaminess of gently melted cheese. It’s a dish that tastes like a long Sunday lunch, yet comes together in just one skillet (plus a pot to cook the gnocchi), in 30 minutes.

Gnocchi alla Sorrentina hails from Sorrento, a sun-washed town on the coast of Campania, where tomatoes and mozzarella are part of daily life. This version isn’t just easy—it’s the kind you’ll want to make again and again, chasing that same warmth every time.

For quantities, see recipe card at the bottom of the page.

• Gnocchi – Use fresh, homemade, or store-bought; frozen gnocchi works too, just don’t thaw before boiling.
• Tomato purée – Also called passata; you can substitute with crushed tomatoes or canned whole peeled tomatoes blended smooth, but you'll need to simmer it 10-15 more minutes.
• Mozzarella – Fresh fior di latte is classic (the one that comes in water), but shredded low-moisture mozzarella works in a pinch.
• Parmesan (Parmigiano Reggiano) – Adds salt and umami; Grana Padano or pecorino romano are great substitutes.
• Garlic – Freshly grated or minced; use garlic powder only if absolutely necessary.
• Basil – Fresh is best for flavor and garnish; if unavailable, skip it or add dried oregano—dried basil doesn’t do it justice.
• Olive oil – Use extra virgin for richness and aroma; no substitute really matches the flavor here.
• Red pepper flakes – Optional, but adds a subtle kick; leave out if you prefer it mild.
• Salt & black pepper – Essential for seasoning the sauce and balancing flavors.

1. Make the Sauce

In an oven-safe skillet, heat the olive oil (1 tablespoon / 15 ml), red pepper flakes (¼ tsp), and 1 clove grated garlic over medium heat until fragrant—about 1 minute. Add the tomato purée (1½ cups / 360 ml), salt (¼ tsp), and black pepper (¼ tsp). Simmer gently for 15 minutes, stirring occasionally.

2. Cook the Gnocchi

Preheat your oven to its highest temperature with the broiler on. Meanwhile, boil the gnocchi (1 lb / 450 g) in a pot of lightly salted water. When they float to the top—after about 1 minute for fresh gnocchi or 2–3 minutes for frozen—they’re ready. Lift them out with a slotted spoon and transfer them directly into the skillet with the sauce.

3. Assemble and Broil

Add the torn basil leaves (10 leaves) and gently toss the gnocchi in the sauce until coated.
Turn off the heat. Sprinkle with grated parmesan (⅓ cup / 30 g) and top with torn mozzarella (4 to 6 oz / 125 g). Broil for 5 minutes, or until the cheese is melted, golden, and bubbling.

Note: If your skillet isn't oven-safe, transfer everything to a baking dish before broiling.

4. Finish and Serve

Drizzle with extra virgin olive oil and garnish with a few fresh basil leaves. Serve hot.

• Caprese Pasta Salad
• Chicken Arrabbiata
• Ultimate Focaccia
• Chicken Pesto Pasta
• Pistachio Pesto
• Chicken Pizzaiola
• Chicken Piccata
• Baked Cod

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!