Baked Gnocchi alla Sorrentina with Mozzarella and Basil

Why You’ll Love This Recipe

• That perfect trifecta: plush gnocchi, bright tomato-basil sugo, and stretchy pools of melted mozzarella.
• Weeknight-friendly with store-bought gnocchi; weekend-luxurious if you make gnocchi from scratch.
• A short, classic ingredient list—every item earns its place.
• Golden, crispy edges on top with a saucy, cozy center underneath.

Grocery List

• Produce: Garlic, fresh basil
• Dairy: Fresh mozzarella pearls, Parmigiano-Reggiano, unsalted butter (optional)
• Pantry: Potato gnocchi, canned whole peeled tomatoes, extra-virgin olive oil, red pepper flakes, sugar (optional), salt, black pepper

Full Ingredients

Tomato–Basil Sugo

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1 (28 oz/800 g) can whole peeled tomatoes, hand-crushed with juices (see Note)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp sugar (optional, only if tomatoes taste sharp)
• Freshly ground black pepper
• 1 packed cup (25 g) fresh basil leaves, torn
• 1 tbsp unsalted butter (optional, for gloss and roundness)

Note: Passata also works; use 3 cups (720 ml).

Gnocchi & Assembly

• 1 lb (450 g) potato gnocchi (store-bought or homemade)
• 8 oz (225 g) fresh mozzarella pearls (ciliegine or perline), drained and patted dry
• 1/2 cup (45 g) finely grated Parmigiano-Reggiano, plus 2 tbsp for topping
• 1 tbsp extra-virgin olive oil (to grease baking dish)
• Kosher salt for pasta water (1 tbsp per 4 quarts/3.8 L)
• Fresh basil leaves and black pepper, for finishing

Optional: Homemade Potato Gnocchi (yields about 1 lb/450 g)

• 2 lb (900 g) russet potatoes, scrubbed
• 1 large egg yolk (18 g)
• 1 1/4 cups (160 g) 00 or all-purpose flour, plus up to 1/4 cup (30 g) more as needed
• 1 tsp fine sea salt, plus more for cooking water

Step-by-Step Instructions

Step 1: Preheat and prepare the baking dish

Set a rack in the center of the oven and preheat to 425°F (220°C). Lightly oil a 2-quart (2 L) baking dish, gratin dish, or oven-safe skillet with 1 tablespoon olive oil. Start heating a large pot of water for the gnocchi; you will salt it later.

Step 2: Make the tomato–basil sugo

In a medium saucepan, warm 2 tablespoons olive oil over medium heat. Add the sliced garlic and optional red pepper flakes; cook, stirring, until the edges of the garlic just turn blonde, 30–45 seconds. Do not let it brown.

Add the hand-crushed tomatoes with their juices, 1 teaspoon fine sea salt, and the optional sugar. Simmer briskly, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens and looks glossy. Off the heat, stir in the torn basil and the optional butter. Taste and adjust with salt and black pepper. You should have about 2 1/2 to 3 cups of sauce.

Step 3: (Optional) Make the potato gnocchi

If making gnocchi from scratch, start this step first. Place the potatoes in a pot, cover with cold water, and salt lightly. Bring to a gentle boil and cook until a knife slides through easily, 25–30 minutes. Drain, then peel while hot. Rice the potatoes onto a clean work surface and spread to steam off for 3–5 minutes.

Sprinkle 1 teaspoon fine sea salt over the potatoes. Make a well, add the egg yolk, and sprinkle 1 1/4 cups (160 g) flour over the top. Using a bench scraper and your hands, gently bring the dough together, adding up to 1/4 cup (30 g) more flour only if the dough is sticky. Knead softly for 30–45 seconds—stop as soon as it’s cohesive and slightly tacky.

Divide into 4 pieces. Roll each into a 3/4-inch (2 cm) rope, dusting with flour as needed. Cut into 3/4-inch pillows. Optional: roll over a gnocchi board or fork for ridges. Transfer to a floured sheet pan.

Step 4: Boil the gnocchi

Salt the boiling water generously (1 tablespoon kosher salt per 4 quarts). Cook gnocchi in 2 batches: add to boiling water, stir gently, and cook until they float; then wait 20–30 seconds more. Reserve 1/4 cup pasta water. Lift out with a spider or slotted spoon to a large bowl. Keep the sugo warm on low.

Step 5: Sauce the gnocchi

Pour 2 cups of warm sugo over the gnocchi and toss gently to coat, adding a splash of the reserved pasta water if needed for light creaminess and cling. Fold in half the mozzarella pearls and half the Parmesan.

Step 6: Assemble and bake

Transfer the sauced gnocchi to the prepared baking dish. Spoon the remaining sugo over the top. Scatter the remaining mozzarella and Parmesan evenly. Bake at 425°F (220°C) for 10–12 minutes until bubbling around the edges. For browned spots on the cheese, switch to broil for 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the dish rest for 5 minutes so the sauce settles and the cheese becomes extra stretchy. Finish with a few torn basil leaves and freshly ground black pepper. Serve hot, with extra Parmesan at the table.

Pro Tips

• Pat the mozzarella pearls very dry; excess moisture makes the bake watery.
• Reduce the sugo until it thickly coats a spoon—this is key for a rich, non-runny gratin.
• Salt your pasta water properly; gnocchi are mild and need seasoning from the water.
• If using homemade gnocchi, handle gently and avoid over-kneading to keep them pillowy.
• Use an oven-safe skillet or gratin dish; the metal sides help crisp the edges where sauce meets pan.

Variations

• Smoky Sorrentina: Swap half (4 oz/115 g) of the mozzarella with smoked scamorza for a subtle campfire note.
• Spicy Arrabbiata: Increase red pepper flakes to 1/2–3/4 tsp and add a pinch of chili powder for layered heat.
• Baked Eggplant Boost: Fold in 1 cup diced roasted eggplant with the gnocchi before baking for extra body and sweetness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat, covered, at 350°F (175°C) for 12–15 minutes, then uncover 2–3 minutes to re-crisp. The sugo can be made 4 days ahead or frozen up to 3 months. Store-bought gnocchi keep per package; homemade gnocchi can be frozen uncooked on a floured sheet until firm, then transferred to a bag (cook from frozen, allowing an extra 30–60 seconds).

Nutrition (per serving)

Approximate: 500 calories; 23 g fat; 45 g carbohydrates; 21 g protein; 2 g fiber; 950 mg sodium. Values will vary with brands and optional butter.