Baked Gnocchi alla Sorrentina (One Pot Pasta Recipe)
If you’re looking for a dinner that’s equal parts cozy, quick, and straight out of Southern Italy, this Gnocchi alla Sorrentina is it. Gnocchi simmered in a garlicky tomato sauce, layered with creamy mozzarella cheese, and finished in the oven until the edges are bubbling and golden. It’s the kind of classic Italian comfort food that always gets a spoon scraping the baking dish for the last bite. Plus, even though it’s a traditional Italian dish, it’s easy enough for a busy weeknights!
If this one speaks your love language, you’ll want to explore a few of my other favorite Italian recipes that lean into that same coastal-meets-cozy vibe. My San Marzano tomato sauce is a great base for any red sauce night, and fusilli bolognese or tagliatelle al ragu are slow-simmered favorites. For a light fall dish, try my Brown Butter and Sage Pasta. For something extra hearty, the braised short rib ragu hits the mark, while bucatini all’Amatriciana brings the heat. You can also take things in a totally different direction with my creamy pistachio pasta with Sicilian cream sauce—and round it all out with a batch of classic pignoli cookies.
Recipe Highlights: Gnocchi alla Sorrentina
- Inspiration: From Sorrento, with sauce. This dish comes from the Campania region of Italy, specifically the coastal town of Sorrento. It’s a baked gnocchi classic made with tomato sauce, basil, and mozzarella. Simple ingredients are the heart of Italian food. And this signature dish wouldn’t be the same without good quality ingredients.
- Best Served For: Casual dinners or cozy Sunday nights. Perfect for a family-style bake, or to serve straight from the baking dish on the table with a big spoon and crusty bread.
- What Makes It Special: The flavor builds in layers. From the garlic and tomato paste to the fresh basil and buttery finish, each step adds richness and depth—without needing all day on the stove.
- Make-Ahead Friendly: Assemble now, bake later. Build the entire dish, cover with plastic wrap, and stash it in the fridge for up to a day. Bake when ready, adding a few extra minutes if it’s cold.
Ingredients Notes
- Crushed Tomatoes: The star of our simple tomato sauce! Go for a high-quality can of crushed tomatoes—they’ll break down quickly and give you that rich, saucy texture without needing extra purée. Look for Italian-style or San Marzano if available for this delicious tomato sauce. On the Amalfi coast they will normally use passata or tomato purée but I prefer it this way with chunkier tomato.
- Potato Gnocchi: Store-bought gnocchi keep this easy. Boil just until they float in a large pot of salted water, and use a slotted spoon to drain so they don’t break apart. You can also use homade gnocchi for this gnocchi alla sorrentina recipe. If you like gnocchi recipes, you should try my lobster gnocchi or my gnocchi with pesto.
- Fresh Mozzarella Cheese: Fresh fior di latte or cow’s milk mozzarella work well here. Tear the fresh mozzarella into rustic pieces and let it melt into the tomato sauce in the oven—it’s what gives this dish that gooey, cheesy finish.
- Parmigiano-Reggiano Cheese: Don’t skimp on the aged Parmigiano-Reggiano cheese! It adds a nice salty umami flavor!
- Fresh Basil Leaves: Add fresh basil after cooking the sauce so they don’t lose their brightness. Tearing, not chopping, helps preserve their flavor.
- Unsalted Butter: Dotting the top of the dish with butter before baking adds richness and helps the cheese brown and bubble in the oven. Use the best butter you can find – high-quality ingredients always make a difference, especially in Italian cuisine.
Suggested Ingredient Substitutions and Additions
How to Make Gnocchi alla Sorrentina
- Sauté the Onion and Garlic: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add 2 cloves of minced garlic and cook until fragrant, about 1 minute.
2. Add the Tomato Paste: Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, letting it caramelize slightly to deepen the flavor.
3. Prepare the Tomato Sauce: Pour in the 28-ounce can of crushed tomatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.
4. Cook the Gnocchi: Add 1 pound of store-bought potato gnocchi directly to the skillet with the sauce.
5. Combine the Sauce and the Gnocchi: Stir to coat the gnocchi evenly, then cover the skillet with a lid. Cook for 5-7 minutes, until the gnocchi is tender and has absorbed some of the sauce.
6. Finish with Butter: Stir in 2 tablespoons of unsalted butter until melted and fully incorporated, adding richness to the sauce.
7. Add the Basil and Cheese: Stir in 1/2 cup of torn fresh basil leaves and half of the 1/2 cup of grated Parmesan cheese. Arrange the 8 ounces of fresh mozzarella pieces evenly over the top of the gnocchi. Sprinkle the remaining Parmesan on top.
8. Bake Until Bubbling: Preheat your oven to 400°Fahrenheit (200°Celsius). Place the skillet in the oven and bake for 10-15 minutes, or until the mozzarella is melted, bubbly, and lightly golden.
Serve: Remove the skillet from the oven and let it cool for a few minutes. Serve hot, garnished with additional fresh basil if desired.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Gnocchi alla Sorrentina (Cheesy Baked Gnocchi with Tomato Sauce)
Equipment
- Large oven-safe skillet (cast iron or heavy-bottomed preferred)
- Wooden spoon or spatula
- Oven mitts
- Knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound potato gnocchi
- 2 tablespoons unsalted butter
- 1/2 cup fresh basil leaves torn
- 8 ounces fresh mozzarella sliced or torn into pieces
- 1/2 cup grated Parmesan cheese
Instructions
Sauté the Onion and Garlic:
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add 2 cloves of minced garlic and cook until fragrant, about 1 minute.
Add the Tomato Paste:
- Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, letting it caramelize slightly to deepen the flavor.
Prepare the Tomato Sauce:
- Pour in the 28-ounce can of crushed tomatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.
Cook the Gnocchi:
- Add 1 pound of store-bought potato gnocchi directly to the skillet with the sauce. Stir to coat the gnocchi evenly, then cover the skillet with a lid. Cook for 5-7 minutes, until the gnocchi is tender and has absorbed some of the sauce.
Finish with Butter:
- Stir in 2 tablespoons of unsalted butter until melted and fully incorporated, adding richness to the sauce.
Add the Basil and Cheese:
- Stir in 1/2 cup of torn fresh basil leaves and half of the 1/2 cup of grated Parmesan cheese. Arrange the 8 ounces of fresh mozzarella pieces evenly over the top of the gnocchi. Sprinkle the remaining Parmesan on top.
Bake Until Bubbling:
- Preheat your oven to 400°Fahrenheit (200°Celsius). Place the skillet in the oven and bake for 10-15 minutes, or until the mozzarella is melted, bubbly, and lightly golden.
Serve:
- Remove the skillet from the oven and let it cool for a few minutes. Serve hot, garnished with additional fresh basil if desired.
Notes
Expert-Level Tips
- Drain mozzarella if packed in water to avoid a watery bake.
- Use a large spoon instead of a spatula when stirring in gnocchi to avoid breaking them.
- Simmer low and slow to build a deeper, sweeter tomato flavor.
- Broil with the door slightly ajar and keep a close eye—it browns quickly.
Serving Suggestions
- Wine pairing: A glass of Aglianico or Montepulciano pairs beautifully with the richness of the tomato sauce and mozzarella.
- Serve with a green salad with lemon vinaigrette to cut through the richness.
- Add crusty bread for scooping up the bubbling tomato sauce, making this a hearty meal!
- Serve in individual ramekins for a fun dinner-party twist.
Storage Instructions
- To store: Let the dish cool fully, then transfer to an airtight container or cover the baking dish tightly. Refrigerate for up to 3 days.
- To reheat: Bake at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through and bubbling.
- To freeze: Assemble but don’t bake. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Bake straight from frozen, adding about 15–20 minutes to the baking time.
This recipe couldn’t be easier! It’s yummy and I love that everything is in one pot. My son gobbled it up!