A quick and easy first course from the Campania tradition, rich and flavorful, perfect for lunch.

Season	All the seasons
Ingredients	8
Ease of the	Easy to do so
Ready in	20 minutes

Sometimes regional specialties can be a bit elaborate or time-consuming, but that’s definitely not the case with Gnocchi alla Sorrentina—a quick and easy first course from the Campania tradition

My recipe stays true to the original: just make a delicious tomato sauce with basil to coat the gnocchi. You can use store-bought gnocchi or make them from scratch if you have extra time, like on the weekends.

Then they are enriched by mixing in cubes of mozzarella and grated cheese, and layered with the same ingredients. That’s because this exquisite first course is finished in the oven, where its soft, cheesy center is topped with a golden, crispy crust—making it truly irresistible!

“In Sorrento and the surrounding area, they are traditionally baked in a typical earthenware dish called a pignatiello, but you can easily use an oven-safe frying pan or a simple baking dish. Gnocchi alla Sorrentina are a celebration of Mediterranean flavors—a rich first course that’s perfect to serve piping hot at Sunday lunches with family or friends.

You already have your mouth watering, I bet… strength, try to make them and then let me know if you liked them!

How to Make: Cheesy Gnocchi alla Sorrentina

Cheesy Gnocchi alla Sorrentina

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4

Ingredients Method

Ingredients

800 g gnocchi of potatoes
700 g Tomato puree
1 clove aglio
6 leaves basil
300 g mozzarella in cubes
80 g grated cheese
Extra virgin olive oil q.b
salt up q.bLet’s boil the water for the dumplings. Then in a pan with a drizzle of extra virgin olive oil, we fry the chopped garlic clove. Add the tomato puree, salt and also put the chopped basil leaves. Let's cook for about 5 minutes, stirring occasionally.

Method

Let’s boil the water for the dumplings. Then in a pan with a drizzle of extra virgin olive oil, we fry the chopped garlic clove. Add the tomato puree, salt and also put the chopped basil leaves. Let's cook for about 5 minutes, stirring occasionally.
When the water comes to a boil, we go up and throw the dumplings.
Once they rise to afloat, they're ready. We can drain them and pour them directly into the pan with sauce, stirring well.
We remove our gnocchi from the heat and add half of the mozzarella and half of the grated cheese, stirring well to stir up.
Now we distribute the remaining parts of mozzarella and grated cheese on the surface of the dumplings and end cooking in the oven, using a suitable pan or transferring the contents into a baking dish. We supply at 190-200 C for about 10 minutes.
And here are our gnocchi alla sorrentina, streamlined and delicious!