Gnocchi Sorrento

Name: Gnocchi with Red Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 16 oz. potato gnocchi; 8 oz. fresh whole-milk mozzarella ((usually 1/2 log)); 1 teaspoon balsamic vinegar; 1/4-1/3 cup freshly grated Parmigiano-Reggiano cheese; 1 28 oz. can San Marzano whole tomatoes with juices; 1 14.5 oz. can fire-roasted diced tomatoes, (drained); 1/4 small yellow onion, (roughly chopped (or 1/2 tsp onion powder)); 3-4 garlic cloves, (peeled, roughly chopped (or 1 tsp garlic powder)); 1/4 cup loosely packed fresh basil ((or 1 tsp dried)); 1 tablespoon olive oil; 1 tsp EACH dried parsley, chicken bouillon ((granulated, base or 1 crushed cube)); 1/2 tsp EACH dried oregano, salt, sugar; 1/4 tsp EACH pepper, dried thyme, dried rosemary; pinch -1/4 teaspoon crushed red pepper flakes

This Gnocchi alla Sorrentina is irresistibly cheesy, saucy, and satisfying, with plenty of variations to choose from! This classic dish is elevated by an easy blender marinara sauce that tastes like it’s been simmering all day, but comes together in just minutes. Follow along for tips, tricks, and step-by-step photos that will make this dish a crowd-pleaser, perfect for both family dinners and entertaining guests!

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top view of gnocchi recipe in a skillet baked in the oven

What is Gnocchi Sorrentina?

Gnocchi alla Sorrentina is a classic dish from the charming coastal town of Sorrento, Italy, nestled near the Amalfi Coast and Naples. Soft, pillowy potato gnocchi is smothered in a rich, garlicky tomato sauce, layered and topped with creamy, melted mozzarella, and sprinkled with Parmigiano-Reggiano cheese. Each bite is a symphony of tangy tomato, gooey cheese, and tender gnocchi, making it an irresistible meal that feels like a warm hug straight from Italy.

Why you’ll love Gnocchi Alla Sorrentina

THE BEST SHORTCUT MARINARA. San Marzano and fire-roasted diced tomatoes are blended with onions, garlic, fresh basil, spices, and chicken bouillon, so it tastes like it has been simmering all day instead of 10 minutes!
THE SECRET IS IN THE TOMATOES. If you have been on the fence about cooking with San Marzano tomatoes because they are more expensive, now is the time! These stellar tomatoes are grown in the volcanic soils of the San Marzano region of Italy and are highly prized for their sweet, intense tomatoey flavor and lower acidity.
SAUCY! The trouble with many baked gnocchi recipes is that there is insufficient sauce, creating dry gnocchi. This recipe boasts plenty of sauce to cover the potato dumplings so they don’t dry out and because you’ll want to drink the sauce. This also allows you to add protein or veggies if you wish.
IRRESISTIBLY QUICK TO MAKE. Truly authentic versions are made with from-scratch gnocchi, which you are welcome to do, but on busy weeknights, store-bought gnocchi works perfectly, allowing you to whip up this comforting, cheesy pasta bake without the extra effort.
MAKE AHEAD FRIENDLY. Assemble the dish 100% beforehand, then pop it in the oven when ready!
VERSATILE. Add spinach, vegetables, Italian sausage and more!
CROWD PLEASER. Everyone loves hot, cheesy, saucy, gooey goodness. It’s the kind of meal that even the pickiest eater loves, so you confidently serve it to any audience!

two hands holding a bowl of gnocchi alla sorrentina in a bowl garnished with fresh basil and Parmesan

Ingredients For Gnocchi Sorrentina

Let’s take a closer look at how to make this baked gnocchi recipe (measurements in the printable recipe card at the bottom of the post):

Gnocchi: Look for brands that offer fresh, refrigerated gnocchi or frozen gnocchi rather than the shelf-stable, dry versions (which will work in a bind), as they tend to have a softer, more authentic texture. Fresh gnocchi, typically found in the refrigerated pasta section, cooks quickly and has a more delicate, pillowy consistency. Some of the best brands to consider include De Cecco, Rana, or Giovanni Rana, which are widely available in grocery stores like Whole Foods, Trader Joe’s, and supermarkets. For a more artisanal option, check out your local Italian market or specialty store, which often carries homemade-style gnocchi that can elevate any dish.
Mozzarella: Its creamy, buttery, milky richness cuts through the tangy tomato sauce. Use quality fresh cow’s milk mozzarella or freshly shredded. Low-moisture mozzarella melts best, so if it’s packed in brine, drain before using.
Parmigiano Reggiano: While you can use Parmesan (never pre-grated), I encourage you to look for Parmigiano Reggiano. It is a specific, authentic cheese made in designated regions of Italy under strict regulations, while “Parmesan” is a generic term that can refer to similar cheeses produced elsewhere. Parmigiano Reggiano has a more complex, nutty flavor and is aged for at least 12 months. In contrast, Parmesan can vary in quality, taste, and aging, depending on where and how it’s made.
Canned Whole Tomatoes: I highly recommend using San Marzano whole tomatoes. San Marzano tomatoes are a variety of plum tomatoes and are considered the gold standard, AKA the best tomatoes in the world to use in Italian sauces. They originate from the rich volcanic soils of San Marzano, Italy, and are highly prized for their sweet, intense tomatoey flavor and lower acidity. They are so sweet that you only have to add ½ teaspoon or so of sugar to the sauce! I recommend the brands Cento and Muir Glen. If you see other brands claiming to be San Marzano tomatoes, take an extra step and check to see if they are DOP-certified – usually visible on the front or the back of the can. This is a protective seal that guarantees authenticity.
Fire-Roasted Diced Tomatoes: These have been roasted, infusing them with a complex smokiness that removes the acidic bite. Fire-roasted tomatoes are located next to the traditional diced tomatoes—just make sure you purchase the ones without any added seasonings. You can use plain diced tomatoes if you can’t locate fire-roasted.
Aromatics: Use ¼ of a yellow onion and four cloves of garlic. Peel and roughly chop so they’re ready for your blender. You may substitute with powders if needed.
Herbs and Spices: The baked gnocchi recipe is seasoned with fresh or dried basil, parsley, oregano, thyme, rosemary, salt, pepper, and red pepper flakes.
Chicken bouillon: This secret ingredient, with its concentrated flavor, makes the sauce taste like it’s been simmering for hours. Use bouillon powder, bouillon cubes, or bouillon base (like Zoup! or Better Than Bouillon). Add it to the blender without dissolving in liquid first. If using cubes, you will need one crushed cube.
Balsamic Vinegar: Just a splash brightens the tomato’s natural sweet tanginess.

WHAT IS GNOCCHI?

Gnocchi are small dumplings made with various ingredients, but we are using potato gnocchi for our gnocchi recipe. Potato gnocchi is, in essence, cooked potatoes mashed and combined with flour to create a dough that’s rolled out and cut into small pieces, then pressed with a fork to create ridges to hold the sauce. They are a fabulous pasta alternative that transforms into melt-in-your-mouth, light, creamy flavor bombs.

top view of gnocchi recipe ingredients: homemade gnocchi, San Marzano tomatoes, fire-roasted diced tomatoes, fresh mozzarella, fresh basil, fresh parsley, spices, onion, garlic and red pepper flakes

How to Make Baked Gnocchi

Let’s take a closer look at how to make Gnocchi Alla Sorrentina with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Blend the Sauce. Add the tomatoes, onion, garlic, herbs and spices to a blender and blend until smooth.

Showing how to make gnocchi recipe by adding the tomatoes, onion, garlic, herbs and spices to a blender and blending until smooth to make the sauce.

Step 2: Simmer the Sauce. Transfer the marinara to a baking dish and simmer for 10-15 minutes, until thickened, stirring occasionally. Stir in 1 teaspoon balsamic vinegar and salt and/or red pepper flakes to taste.

showing how to make baked gnocchi recipe by simmering the sauce for 10 minutes until thickened.

Step 3: Boil Gnocchi. While the sauce simmers, boil the gnocchi in generously salted water until tender, about 2-3 minutes.

showing how to cook gnocchi by boiling in water until tender.

Step 4: Assemble. Transfer the gnocchi to the sauce and stir to coat. Stir in a little less than half of the mozzarella, roughly torn. Spread into an even layer and top with the remaining mozzarella, sliced or torn. Finish with a generous sprinkling of Parmigiano cheese.

showing how to make gnocchi alla sorrentina by stirring the gnocchi into the sauce followed by torn mozzarella.

showing how to make gnocchi alla sorrentina by layering the top of the dish with fresh mozzarella

Step 5: Bake. Cover and bake at 425 for 15 minutes. Uncover and bake until the cheese is fully melted and slightly golden.

showing how to make baked gnocchi recipe by baking until the cheese melts

Making Gnocchi with Tomato Sauce ahead of time

This recipe can be assembled up to the point of baking. Instead, cover and refrigerate for up to 48 hours. When ready to bake, allow the dish to sit at room temperature while the oven preheats. Bake as instructed, adding 10-15 minutes to the baking time.

Baked Gnocchi Recipe tips For success

Use Quality Tomatoes: This makes the sauce. I can’t vouch for the flavor if you use any other tomatoes. Always check the label to ensure they are DOP-certified; otherwise, any tomatoes can be masquerading as San Marzanos.
Use Fresh or Refrigerated Gnocchi: Fresh or refrigerated gnocchi has a softer, pillowy texture than shelf-stable, dry varieties.
Boil Gnocchi Until Just Tender: Avoid overcooking; boil the gnocchi until they float to the surface because they’ll continue cooking in the oven.
Don’t Skimp on the Salt: Boil the gnocchi in generously salted water. Potatoes need a lot of salt to enhance their flavor.
Drain the Gnocchi Well Before Baking: Otherwise, excess water will dilute the sauce and make it runny. If the sauce isn’t finished simmering before the gnocchi is cooked, drizzle it with olive oil to prevent the dumplings from sticking and tearing.
Dry Out the Mozzarella: Drier mozzarella melts better than moist mozzarella which can take forever. To prevent this, tear or slice your mozzarella before you begin the recipe, drain it on paper towels for at least 30 minutes, then pat dry.
One Package is NOT 8 Ounces: Most mozzarella balls or logs come in 16 ounces, so check the weight and use only 8 ounces or your dish will be overwhelmed by cheese.
Adjust to Taste: This recipe is easy to adapt until the sauce is perfect for YOU before popping it in the oven. For a less tangy/sweeter sauce, add a pinch of sugar; for a spicier sauce, add additional red pepper flakes; use more garlic or less garlic, more or less basil, etc.
Simmer the Sauce Until Thickened: The sauce will look very runny after it’s blended but will thicken gorgeously after simmering. Take care to simmer long enough until it reaches your desired consistency, and allow the flavors to meld.
Broil for a Golden Top: For a crispy, bubbly finish, switch the oven to broil for baking the last few minutes.

gnocchi sorrentina topped with mozzarella and basil

Gnocchi Recipe variations

Meaty Marinara Gnocchi: For a protein-packed version, add cooked ground beef, sausage, or shredded chicken to the sauce. For an extra Italian touch, stir in crumbled, cooked pancetta. You don’t need to add additional sauce to accommodate the protein.
Vegetable Medley Gnocchi: Stir in sautéed vegetables like bell peppers, zucchini, spinach, or mushrooms before baking for a more colorful and nutrient-packed meal. You don’t need to add additional sauce to accommodate the protein.
Creamy Alfredo Gnocchi: Replace the marinara with a homemade or store-bought Alfredo sauce. Add sautéed mushrooms, garlic, and spinach for extra flavor and texture.
Spicy Arrabbiata Gnocchi: Increase the amount of crushed red pepper flakes in the marinara, or add a splash of hot sauce for a fiery twist. Add hot Italian sausage for a heartier dish.
Pesto Gnocchi Bake: Swap out the red sauce for a blend of marinara and pesto, giving the dish a burst of herbaceous flavor. Add sun-dried tomatoes and a sprinkle of pine nuts for added texture.
Four-Cheese Gnocchi: Use a mix of cheeses like mozzarella, Parmesan, fontina, and Gorgonzola for an extra cheesy, decadent version. You can also add a sprinkle of ricotta before baking for a creamy touch.
Caprese Gnocchi: Top with fresh cherry tomato halves, fresh mozzarella, and a drizzle of balsamic glaze after baking. Sprinkle with fresh basil for a vibrant, summery twist.

up close of baked gnocchi recipe showing the tender gnocchi and rich sauce

What to serve with Gnocchi Sorrento

I like to serve Gnocchi Sorrentina with a simple green salad and breadsticks, but you can also try it with any of these tasty sides:

Salad: Fall Salad, Caesar Salad, Beet Salad, Pear Salad, Strawberry Poppy Seed Salad, Green Bean Salad, or Apple Salad
Veggies: Roasted Brussels Sprouts, Green Beans Almondine, Roasted Asparagus, or Roasted Broccoli
Bread: Mop up that extra sauce with Garlic Bread, Dinner Rolls or Garlic Breadsticks
Fruit: We love Perfect Fruit Salad and Winter Fruit Salad or go simple with melon or grapes

top view of gnocchi recipe served in a bowl

How to store Gnocchi with Red Sauce

Allow the dish to cool to room temperature, then cover tightly and refrigerate for up to three days.

How to Freeze Baked Gnocchi

Allow the dish to cool completely, then transfer it to an airtight container or a freezer-safe dish. Wrap it tightly with a few layers of plastic wrap to prevent freezer burn. Store in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then reheat in the oven until heated, ensuring the cheese is melted and bubbly.

How to Reheat Gnocchi Sorrentia

When ready to enjoy, reheat in the microwave for 60 seconds, then at 15-second intervals or cover and bake at 350 until warmed.

FAQs for Gnocchi with Red Sauce

What does gnocchi mean in Italian?

In Italian, “gnocchi” refers to a type of dumpling made from potatoes, flour, and sometimes eggs. The word itself is derived from the Italian word “nocchio,” which means “a knot” or “a lump,” reflecting the dumpling’s small, rounded shape. Gnocchi are a staple in Italian cuisine and are often served with various sauces, such as marinara, pesto, or brown butter.

What are the 3 types of gnocchi?

The three main types of gnocchi are:

1. Potato Gnocchi: The most common type, made primarily from mashed potatoes, flour, and sometimes eggs. They have a soft, pillowy texture and are often served with various sauces.

2. Ricotta Gnocchi: This version is lighter and slightly different in flavor. It is made with ricotta cheese instead of potatoes. Ricotta gnocchi is typically combined with flour and eggs to form a dough.

3. Semolina Gnocchi (Gnocchi alla Romana): Made from semolina flour and cooked milk, these gnocchi have a firmer, more structured texture. They are often baked in the oven with cheese and sauce, giving them a crispy top.

What are the main ingredients in a gnocchi recipe?

A basic gnocchi recipe typically includes potatoes, all-purpose flour, and eggs. Some variations may incorporate ricotta cheese or semolina flour for different textures and flavors.

How long does it take to make gnocchi from scratch?

Making gnocchi from scratch usually takes about 30-45 minutes, including cooking the potatoes and forming the dough. Once you’ve mastered the technique, it can be a quick and rewarding process!

Is homemade gnocchi better than store-bought?

Homemade gnocchi often has a fresher taste and a softer, more delicate texture compared to store-bought options. While making gnocchi from scratch requires more time and effort, the results are usually more satisfying.

up close of gnocchi alla sorrentina showing the soft gnocchi

Looking for more Italian Recipes?

Lasagna
Manicotti
Penne Arrabiata
Penne Cheese Pasta
Stuffed Shells
Lasagna Roll Ups
Bolognese
Baked Ziti

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Prep Time: 15

Cook Time: 35

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Ingredients

16 oz. potato gnocchi
8 oz. fresh whole-milk mozzarella (usually ½ log)
1 teaspoon balsamic vinegar
1/4-1/3 cup freshly grated Parmigiano-Reggiano cheese

Easy Blender Marinara

1 28 oz. can San Marzano whole tomatoes with juices
1 14.5 oz. can fire-roasted diced tomatoes, drained
1/4 small yellow onion, roughly chopped (or ½ tsp onion powder)
3-4 garlic cloves, peeled, roughly chopped (or 1 tsp garlic powder)
1/4 cup loosely packed fresh basil (or 1 tsp dried)
1 tablespoon olive oil
1 tsp EACH dried parsley, chicken bouillon (granulated, base or 1 crushed cube)
1/2 tsp EACH dried oregano, salt, sugar
1/4 tsp EACH pepper, dried thyme, dried rosemary
pinch -1/4 teaspoon crushed red pepper flakes

Instructions

Preheat the oven to 425℉.
Slice or tear the mozzarella and lay it on paper towels to drain. The drier the mozzarella, the easier/quicker it will melt.
Prep the Blender Marinara sauce by adding the ingredients to a blender and blending until smooth.
Transfer the sauce to a 3 3/4—or 4-quart baking dish and simmer for 10-15 minutes, until thickened, stirring occasionally (it will seem very runny, but will reduce gorgeously). Stir in 1 teaspoon balsamic vinegar and salt, sugar, and/or red pepper flakes to taste. Meanwhile:
Bring a large pot of salted water to a boil for the gnocchi. Boil the gnocchi until they float to the top (2-3 minutes)—don’t overcook!
Transfer the gnocchi to the sauce and stir to coat. Stir in a little less than half of the mozzarella, roughly torn. Spread the mixture into an even layer and top with the remaining mozzarella, sliced or torn. Finish with a 1/4-⅓ cup freshly grated Parmigiano cheese.
Cover and bake at 425 for 15 minutes. Uncover and bake until the cheese is fully melted and slightly golden.

Notes

Variation Ideas

This is a basic (and delicious) saucy version, so you have plenty of room to add protein and/or veggies. Here are a few ideas:

Meaty Marinara Gnocchi: For a protein-packed version, add 8 oz. cooked ground beef, sausage, or shredded chicken to the sauce. For an extra Italian touch, stir in crumbled, cooked pancetta.
Vegetable Medley Gnocchi: Stir in sautéed vegetables like bell peppers, zucchini, spinach, or mushrooms before baking for a more colorful and nutrient-packed meal. You don’t need to add additional sauce to accommodate the protein.
Spicy Arrabbiata Gnocchi: Increase the amount of crushed red pepper flakes in the marinara, or add a splash of hot sauce for a fiery twist. Add hot Italian sausage for a heartier dish.
Four-Cheese Gnocchi: Use a mix of cheeses like mozzarella, Parmesan, fontina, and Gorgonzola for an extra cheesy, decadent version. You can also add a sprinkle of ricotta before baking for a creamy touch.
Caprese Gnocchi: Top with fresh cherry tomato halves, fresh mozzarella, and a drizzle of balsamic glaze after baking. Sprinkle with fresh basil for a vibrant, summery twist.