Name: Gnocchi alla sorrentina
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g Potato gnocchi, uncooked (Fresh, ready to boil.); 500 g Tomato passata; 250 g Fior di latte (Dice and drain.); 40 g Parmigiano Reggiano; 1 piece Garlic (Peel and lightly crush.); 20 ml Extra-virgin olive oil; 5 g Fresh basil (Tear the leaves; reserve a few for serving.); 4 g Sugar; Salt (To taste, for the sauce and cooking water.); Black pepper (Freshly ground, to taste.); 4,000 ml Water (For boiling the gnocchi; not all of it is consumed.)

Drain the diced fiordilatte while the sauce cooks. Lift the gnocchi with a slotted spoon and turn them through the sauce gently so they keep their shape.

Make ahead You can prepare the tomato sauce ahead and refrigerate it promptly. Cook the gnocchi and assemble the hot bake close to serving so the dumplings stay tender.

By Italia Magnifica · Updated October 2026

Prep: 10 min
Cook: 25 min
Serves: 4
Difficulty: Easy

Gnocchi alla sorrentina

Prep 10 min · Cook 25 min · Serves 4 · Difficulty Easy

Ingredients

Skip to the method

4 servings

800 g1¾ lb
Potato gnocchi, uncookedFresh, ready to boil.Fresh, ready to boil.
500 g1 lb
Tomato passata
250 g9 oz
Fior di latteDice and drain.Dice and drain.
40 g1½ oz
Parmigiano Reggiano
1 piece1 piece
GarlicPeel and lightly crush.Peel and lightly crush.
20 ml1¼ tbsp
Extra-virgin olive oil
5 g5 g
Fresh basilTear the leaves; reserve a few for serving.Tear the leaves; reserve a few for serving.
4 g1 tsp
Sugar
SaltTo taste, for the sauce and cooking water.To taste, for the sauce and cooking water.
Black pepperFreshly ground, to taste.Freshly ground, to taste.
4,000 ml17 cups
WaterFor boiling the gnocchi; not all of it is consumed.For boiling the gnocchi; not all of it is consumed.

Method

Dice the fiordilatte and leave it to drain in a fine-mesh colander. Bring the 4000 ml water to a boil in a large saucepan. Heat the oven grill to 250°C and have a shallow grill-safe baking dish ready.Dice the fiordilatte and leave it to drain in a fine-mesh colander. Bring the 17 cups water to a boil in a large saucepan. Heat the oven grill to 475°F and have a shallow grill-safe baking dish ready.
Warm the oil and garlic in a wide pan for about 2 minutes, until fragrant and lightly golden; remove the garlic. Add the passata, sugar, most of the basil, a little salt and pepper. Simmer gently for 10 minutes, stirring occasionally.Warm the oil and garlic in a wide pan for about 2 minutes, until fragrant and lightly golden; remove the garlic. Add the passata, sugar, most of the basil, a little salt and pepper. Simmer gently for 10 minutes, stirring occasionally.
Salt the boiling water and cook the potato gnocchi in batches. When they rise and are cooked through, lift them with a slotted spoon; follow the package cooking time for the gnocchi you use. Transfer to the sauce and turn gently.Salt the boiling water and cook the potato gnocchi in batches. When they rise and are cooked through, lift them with a slotted spoon; follow the package cooking time for the gnocchi you use. Transfer to the sauce and turn gently.
Transfer the hot sauced gnocchi to the baking dish. Distribute the drained fiordilatte among and over them, then cover with the grated Parmigiano.Transfer the hot sauced gnocchi to the baking dish. Distribute the drained fiordilatte among and over them, then cover with the grated Parmigiano.
Grill for about 5–8 minutes, watching closely, until the cheese has melted and the surface is lightly golden. Finish with the reserved basil and serve immediately.Grill for about 5–8 minutes, watching closely, until the cheese has melted and the surface is lightly golden. Finish with the reserved basil and serve immediately.