Gnocchi alla sorrentina
Vegetarian
Light potato gnocchi tossed in a basil-scented tomato sauce, topped with mozzarella and baked in individual dishes until the cheese melts and bubbles.
Gnocchi alla sorrentina is an Italian dumpling dish from Italy, ready in about 1 hour 35 minutes and made with potato, all-purpose flour and tomato passata. It serves 4 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 1 h 35 min
- Serves
- 4
- Level
- Intermediate
- Calories
- 805
Method
Step 1
Boil the potatoes (opens in a new tab) whole in their skins in salted water for 30–40 minutes until a knife slides in easily. Meanwhile simmer the passata with the garlic (opens in a new tab), oil, half the basil (opens in a new tab) and a pinch of salt for 20 minutes.
How it looks · Photo: Lionel Ntasano on Pexels Step 2
Peel the potatoes (opens in a new tab) while still hot and press them through a ricer or mash until completely smooth onto a floured surface. Spread out to let steam escape for 5 minutes.
- 8 min
Food safety: Hold hot potatoes in a cloth to peel them.
How it looks · Photo: Mateusz Feliksik on Pexels Step 3
Sprinkle over the salt and most of the flour and bring together lightly with a bench scraper (opens in a new tab) into a soft dough, adding flour only until it stops sticking. Do not knead.
The less flour and handling, the lighter the gnocchi.
How it looks · Photo: Klaus Nielsen on Pexels Step 4
Roll into 2 cm ropes, cut into 2 cm pieces and roll over a fork or gnocchi board if you like. Heat the oven (opens in a new tab) to 220 °C (fan 200 °C).
- 12 min
Step 5
Cook the gnocchi in batches in gently boiling salted water; lift them out with a slotted spoon (opens in a new tab) about 30 seconds after they float. Toss with the sauce and the remaining torn basil (opens in a new tab).
- 6 min
- high heat
- Slotted spoon (opens in a new tab)
Step 6
Spoon into one large or four individual baking dishes, top with mozzarella (opens in a new tab) and Parmesan (opens in a new tab), and bake 10 minutes until the cheese has melted and bubbles.
- 10 min
- 220°C · fan 200 °C
- Baking dish (opens in a new tab)
- Oven (opens in a new tab)
About this dish
- Origin
- Sorrento, Campania, Italy · Commonly attributedMore food from Italy
- Dish
- Lunch · Dinner · Dumplings · Pasta · Casseroles & bakes · Main courses
- Cooking method
- Boiled, Oven-baked
- Taste
- tangy, creamy, herby
- Diet
- Vegetarian (lacto-ovo) · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein - Good for
- Child-friendly
- Cook more with
- Potato · All-purpose flour · Tomato passata · Basil · Garlic · Mozzarella
- Techniques
- Baking · Boiling · Simmering · Knife skills · Kneading
Allergens
- Contains: Milkfrom mozzarella, parmesan
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
805 kcal per serving
Calculated1 serving ≈ 575 g · recipe makes 4
Where the energy comes from
- Protein 16%
- Carbohydrate 54%
- Fat 31%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 805 kcal | 140 kcal |
| Protein | 32.1 g | 5.6 g |
| Carbohydrate | 109.7 g | 19.1 g |
| Net carbohydrate | 99.3 g | 17.3 g |
| Sugars | 10.7 g | 1.9 g |
| Added sugars | 0 g | 0 g |
| Fibre | 10.3 g | 1.8 g |
| Fat | 27.7 g | 4.8 g |
| Saturated fat | 11.8 g | 2 g |
| Trans fat | — | — |
| Cholesterol | 56 mg | 10 mg |
| Sodium | 1070 mg | 186 mg |
| Salt equivalent | 2.7 g | 0.5 g |
Vitamins & minerals per serving
- Potassium
- 1967 mg
- Calcium
- 512 mg
- Iron
- 8.5 mg
- Magnesium
- 130 mg
- Vitamin A (RAE)
- 182 µg
- Vitamin C
- 69 mg
- Vitamin D
- 0.3 µg
- Vitamin B12
- 1.5 µg
- Folate (DFE)
- 245 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Common mistakes
- Using waxy new potatoes, which need far more flour and give heavy gnocchi.
Storage
- Freeze uncooked gnocchi on a floured tray, then bag; cook from frozen.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Mozzarella, diced and drained250 g
- Parmesan, grated40 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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