Gnocti alla Sorrentina recipe

At the top of Italian recipes, we enjoy gnocchi with sorrentina. Mozzarella, basil, gnocchi and the basic sorrentina sauce, we detail this very tasty recipe.

The recipe for gnocchi a la sorrentina is one of the Italian favorites. Italian cuisine is full of clear and varied flavours. Pasta, risotto, pasta with pesto… these dishes resonate in our stomachs.

We break down the Sorrentina Gnocchi recipe from A to Z. In the kitchen, you are the chef!

Gnocchi alla sorrentina recipe


  • For the gnocchi:
  • 750 grams of potatoes
  • 380 grams of flour
  • 1 c. 1 teaspoon nutmeg powder
  • 20 grams butter
  • 2 egg yolks
  • Salt and Pepper
  • To make Sorrentina sauce:
  • 1 beautiful bunch of basil (about ten leaves)
  • 250gm buffalo mozzarella
  • 150 gm grated parmesan cheese
  • 1.5 kg of fresh tomatoes
  • olive oil



Start your Italian gnocchi a la sorrentina recipe by making gnocchi. To do this, peel the potatoes. Boil the potatoes in plenty of salted water for 30 minutes. Once the potatoes are soft, drain and mash them. Reserve at room temperature.


Make the gnocchi paste. On a clean, floured work surface, spread the puree and form a well. Pour the egg yolk, nutmeg, salt and pepper into the well. Start mixing very gently with your fingertips.


Gradually add the flour until the dough forms a ball.


Separate the ball into 3 parts that roll it like a roller. Cut the gnocchi to the size of your choice. To form the gnocchi, press down on the gnocchi with the back of the fork. Do the process with each dough. Your gnocchi is ready.


Boil the gnocchi in a large saucepan with plenty of salted boiling water. Once the gnocchi rises to the surface, remove and drain.


Fry the gnocchi in a frying pan with a butter handle. Once the gnocchi is golden, take it out and add it to the gratin.


Wash the tomatoes and cut them into pieces. In a saucepan, pour the tomatoes, cover and cook for a few minutes over medium heat. Once cooked, strain the tomatoes to extract only the sauce (remove the pulp). Add a few coarsely chopped basil leaves and olive oil. Reduce tomato pulp over low heat for 30 minutes. Add salt and pepper. Cover the gnocchi with the Italian tomato sauce. Mix until the gnocchi is completely soaked in the tomato sauce.


Cut the mozzarella di bufala into small pieces. Be generous on the mozzarella di bufala. Add mozzarella di bufala cheese to the gnocchi.


Preheat the oven to 200 ° C in grill mode.


Generously sprinkle Parmesan cheese over the pasta, mozzarella, and tomato sauce. Parmesan cheese is sacred in Italy!


Bake the delicious gnocchi with Sorrentina until the Parmesan cheese has browned well. Add basil leaves. Enjoy and enjoy your trip to Italy!

Chef’s tip

If you prefer, you can make this recipe with ready-made Italian tomato sauce.

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