Gnocchi alla Sorrentina with Tomato and Fresh Mozzarella

Gnocchi alla Sorrentina is the simplest of Italian baked gnocchi recipes featuring tomato passata, fresh mozzarella and pecorino cheeses.

This recipe can be prepared and cooked in around 40 minutes; it can even be prepared in advance and slipped into the oven later.

Mozzarella Gnocchi with Tomato Sauce

I love cooking with gnocchi, whether they are homemade or store-bought; they are always a welcome addition to my dinner table.

This simple gnocchi recipe is much more traditional than my previous mushroom gnocchi bake recipe.

As the name suggests, Gnocchi alla Sorrentina suggests, it hails from Sorrento in the Campania region of Italy.

The base of the sauce is obscenely simple and is pretty similar to the one I use in my recent fagioli all'ucceletto recipe.

Tomato passata is flavoured with garlic and thickened slightly. Then we throw in a load of parsley and layer up with fresh mozzarella and pecorino cheese and bake.

It is proper ooey-gooey cheesy comfort food and oh so simple. It's also pretty quick; the whole dish will go from your fridge to your table in around 40 minutes.

Frequently Asked Questions

What is tomato passata?

Tomato passata is essentially sieved tomatoes; it should contain no seasoning or flavourings! You will find it called passata across most of Europe.

It is often called tomato puree in the US and can sometimes contain seasoning and flavourings. I have heard that it is called tomato sauce in Australia, but I have been unable to confirm that.

Should I use store-bought or homemade gnocchi?

I use store-bought gnocchi all of the time! Making homemade gnocchi is not difficult, but it takes time, and it is messy.

Both work equally well in this gnocchi alla sorrentina recipe. So it is a toss-up between saving money and saving time. I usually save time and use ready-made gnocchi.

Parsley instead of basil, really?

Yes! I adore the aroma and flavour of parsley and have advocated its use as an ingredient rather than a garnish for a very long time.

Give it a go, and if you really want to use basil and oregano next time, then feel free to do so!

Can this be prepared in advance?

Yes, work through my instructions to point 9 and then pause and cool. Cover and drop in the fridge, it will be fine for up to 2 or 3 days.

Then bake as per instructions, although if you want to bake straight from the fridge, you will want to add 5-10 minutes to the cooking time. You should also monitor the colouring and cover towards the end of cooking if necessary.

Serving Suggestions

This recipe calls for bread.

I like to take a nice ciabatta loaf or even a baguette and cut it into 1-1.5cm (½") thick slices.

Then I melt some butter with a splash of olive oil in a pan, then bash a garlic clove and get it nice and brown. Then I fry the bread, yes, it's naughty, yes, it's delicious!

My wife, on the other hand, would rather have some regular old garlic bread!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• Grill or broiler (optional).
• 28cm or 11" frying pan.
• 20cm or 8" saucepan.
• Stirring and serving spoons.
• 2 18cm by 12cm (7" by 5") baking dishes
• Chopping board.
• Kitchen knife.
• Grater
• A combination of weighing scales, measuring cups and spoons.