Prepared potato gnocchi, tomato and melting mozzarella: an approachable home version of the Sorrento favourite.
At a glance
Serves: 4 · Prep: 15 minutes · Cook: 30 minutes
Use a large oven dish, about 25 × 30 cm.
Ingredients
- 1 kg prepared potato gnocchi
- 600 g tomato passata
- 250 g fior di latte or mozzarella, drained and diced
- 30 g Parmigiano Reggiano, finely grated
- 30 ml extra-virgin olive oil
- 1 small garlic clove, peeled
- 8 basil leaves
- Salt and black pepper, to taste
Method
- Heat the oven to 200°C conventional / 180°C fan. Drain the diced mozzarella well. Put a large pan of salted water on to boil.
- Warm the olive oil and garlic in a saucepan. Add the passata, a small pinch of salt and half the basil. Simmer for 12–15 minutes, stirring, then remove the garlic.
- Cook the gnocchi in batches according to their packet directions. Lift them out as they are ready and fold gently into the sauce. Add a little cooking water if the sauce is too thick.
- Transfer to the oven dish. Distribute the mozzarella through the gnocchi and scatter the grated cheese over the top.
- Bake for about 12–15 minutes, until bubbling and the cheese has melted. Rest for 5 minutes, add the remaining basil and serve.
Make it work at home
Contains dairy; prepared gnocchi commonly contain wheat and may contain eggs. Check the packet. Cooking time assumes prepared gnocchi, not homemade dough.
Italy by Taste home adaptation, not kitchen-tested for this edition. The linked sources provide regional context and recipe background.
Keep exploring Campania
Plan with local sources
Discover Campania / Gnocchi alla sorrentina · Italia.it / Campanian food
Checked on 21 October 2026. Confirm current opening times, access and transport for your travel date.