Gnocchi Alla Sorrentina

Oven Baked Potato Gnocchi
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What is more comforting than light and fluffy potato gnocchi baked in a simple and fresh tomato basil sauce topped with bubbling cheese. If you are looking for a recipe to feed a crowd this is the recipe for you! Not only is it rather simple, but it is an economical meal as well. The potato make it filling and comforting.

I recommend using homemade gnocchi but store bought would also work, as well as make a quick weekday meal!

Check out our homemade gnocchi recipe here!

Gnocchi Alla Sorrentina

Prep Time 10 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr
Servings: 6
Best Season: Suitable throughout the year


Potato gnocchi baked in a simple tomato sauce and mozzarella cheese. 



  1. Prepare the tomato sauce

    Place a skillet on medium heat. Add a tablespoon of olive oil and add the garlic. Let simmer for a couple minutes then add the tomato passata. Rinse the tomato jar with a splash of water and add to the skillet. Add basil and season with salt. Continue simmering for 20 minutes.  

  2. Boil gnocchi

    Bring a large pot of well salted water to a boil. Add the gnocchi and cook for 5 minutes or until they float. 

    If using packaged gnocchi follow instructions on pack.
  3. Combine gnocchi with sauce

    When the gnocchi start to float transfer them to the tomato sauce. Toss to coat all the gnocchi and remove from heat. 

  4. Assemble

    You can either bake the gnocchi in the skillet or transfer to an oven safe dish. I like to use a 8 x 9 baking dish. 

    Add a couple spoonfuls of tomato sauce to the bottom of the baking dish to prevent the gnocchi from sticking. Add half the gnocchi then a layer of mozzarella and parmesan. Top with the remaining gnocchi and top with remaining cheese. 


  5. Bake the Gnocchi Alla Sorrentina

    Bake at 420 for 20 minutes. For an extra browned top broil for 2 minutes after baking. 

    Allow to cool at least 5 minutes before serving. 

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