Italian Baked Gnocchi alla Sorrentina (Easy Recipe)

My Gnocchi alla Sorrentina recipe is an easy, one-pot meal that is perfect for a busy weeknight at home. It starts with a homemade tomato sauce that you’ll make with onions and garlic cloves and the best part is that you can use store-bought gnocchi (although homemade gnocchi would also be delicious!). The gnocchi cooks in the delicious tomato sauce and then is baked with Parmigiano Reggiano and fresh mozzarella cheese. No need for a separate baking dish! Seriously, what could be better? Serve this with a fresh and simple green salad and you have dinner in no time! 

Jump to Recipe Print Recipe

Gnocchi alla Sorrentina is a classic Italian comfort food that originates from the coast of Sorrento, a picturesque town on the Amalfi Coast in the Campania region of Italy.

The simple dish is baked in the oven until the cheese is bubbly and golden, resulting in a comforting and hearty meal that is beloved in the region and beyond. Gnocchi alla Sorrentina is a staple in many Italian households and restaurants, particularly in Campania, where it continues to be a popular dish among locals and tourists alike.

If you are looking for more Italian recipes, try my braised short rib ragu, tagliatelle al ragu, pignoli cookies, bucatini all’ amatriciana, or creamy pistachio pasta with sicilian cream sauce!

Why You’ll Love This Recipe

• The potato gnocchi really soaks up the sauce and each bite is flavorful! Cooking our own gnocchi directly in the simple tomato sauce means more flavor is infused into the soft gnocchi! 
• It’s a one-skillet stunner! Making our flavorful tomato sauce, cooking our fresh gnocchi, and baking until the buffalo mozzarella gets gooey all occurs in one large ovenproof skillet or oven-safe pan! Less cleanup for you, and more time to enjoy your meal!

Ingredients

• Tomato Paste – Tomato paste is your shortcut to deep, concentrated tomato goodness. Let it caramelize for a minute or two, and it transforms, adding a slightly sweet, umami-rich depth that makes the sauce sing. This tiny addition packs a serious punch.
• Crushed Tomatoes – A simple can of tomatoes brings a little tang, and that rich, comforting base to our sauce. Simmer them slowly to let the flavors meld, creating a sauce that’s velvety and perfect for clinging to the gnocchi. Opt for a high-quality can; it’s the foundation of the dish.
• Potato Gnocchi – Sometimes, convenience is key. Good-quality store-bought potato gnocchi saves time without sacrificing comfort. Toss them right into the sauce to soak up all that rich flavor as they cook—one less pot to clean and more flavor to enjoy! You can also make your own batch of gnocchi! One great thing about store bought? Shelf-stable gnocchi means you can have it on hand always! 
• Fresh Basil Leaves – Basil adds a fresh, vibrant element to the dish!
• Parmesan Cheese (Parmigiano Reggiano) –  Real Parmigiano Reggiano is the best! Nutty, salty, and deeply savory, it melts into the sauce, bringing everything together. Grate it fresh over the skillet to create that golden, bubbly crust. Trust me, the real deal is worth it every time. Even better: add a Parmesan rind if you have one!
• Fresh Mozzarella (Mozzarella di Bufala) – For that melty, creamy layer we all love, nothing beats Mozzarella di Bufala. It’s got that delicate, slightly tangy flavor that takes things up a notch. Tear or slice by hand, letting it melt into gooey perfection. Go for DOP-certified for the real Italian touch—it’s a game-changer.
• Unsalted Butter –  Just a bit of unsalted butter stirred in at the end adds a lush, velvety finish that makes everything taste more luxurious. It’s a small step that makes all the difference in rounding out the sauce.

Substitutions and Additions

• Spicy Italian Sausage – Crumbled spicy sausage adds a savory kick that deepens the flavors of the sauce and cheese. Sauté it first to brown and release its juices, then proceed with the onion and garlic. You can add some red pepper flakes to punch up the heat too!
• Baby Spinach or Kale – Toss in a couple of handfuls of baby spinach or kale just before baking. They’ll wilt nicely into the sauce, adding color, nutrients, and a slight bitterness that cuts through the richness.
• Substitute Whole Tomatoes – You can easily use a can of whole tomatoes for this recipe. Just use scissors (my preferred method) or a knife to dice up the large, plump tomatoes. You can even use fresh tomatoes if you’d like! 
• Smoked Mozzarella for Mozzarella di Bufala – Swap in smoked mozzarella for a bold, smoky twist that complements the sweet tomato sauce and nutty Parmigiano. It’s a simple switch that brings a new depth to the dish.

Step by Step Instructions

Tips and Notes

• Caramelize the Tomato Paste – Cook tomato paste for 1-2 minutes until it darkens to deepen the sauce with a rich, sweet umami flavor.
• Use an Oven-Safe Skillet –  A heavy-bottomed, oven-safe skillet or dutch oven ensures even cooking and perfectly melted cheese for your gnocchi alla sorrentina.
• Space Out the Mozzarella – Tear mozzarella by hand and space out pieces for even melting and to avoid a watery dish. Small torn mozzarella will melt more evenly. 
• Grate Cheese Fresh – Always grate Parmigiano Reggiano fresh for better melting and more intense flavor—skip the pre-grated options. Save some grated Parmesan for serving, too!

Serving Suggestions

• Wine Pairing – Pair this gnocchi alla sorrentina with Chianti or Montepulciano d’Abruzzo—their bright acidity and cherry notes balance the tangy tomato sauce and creamy cheese. For a white, try a crisp Vermentino or Soave.
• No-Knead Focaccia – Serve with no-knead focaccia—perfect for soaking up the sauce, its airy texture and olive oil-brushed crust add a perfect crunch!
• Tomato and Onion Salad – A tomato and onion salad offers a fresh, tangy contrast. Toss ripe tomatoes with thinly sliced red onion, fresh basil, and olive oil for the perfect salad! 
• Pesto Bruschetta – Pesto bruschetta adds a burst of flavor—crusty bread topped with fresh pesto and diced tomatoes!
• Panko Chicken Cutlets – Crispy panko chicken cutlets provide a satisfying texture contrast. A squeeze of lemon over the cutlets adds a zesty pop that complements the gnocchi.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it back in an oven-safe dish, cover with foil, and bake at 350°Fahrenheit  (175°Celsius) for about 15 minutes until warmed through. For a quicker option, microwave individual portions until hot, stirring halfway. Add a splash of water or sauce if it looks a bit dry, and finish with fresh basil to bring back that just-made freshness!

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!