Gnocchi alla sorrentina in a pan: the quick, cheesy recipe everyone loves!

Name: Gnocchi alla sorrentina in a pan: the quick, cheesy recipe everyone loves!
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 4
Cuisine: En
Ingredients: 1 kg potatoes; 300 g all-purpose flour; 1 egg; 1 pinch of salt; 800 ml tomato passata; 60 g grated Parmesan; 250 g mozzarella; Basil, to taste; 1 garlic clove

Main Dish

Very Easy

1 h 20 m

879 Kcal

A hearty, flavorful first course and vegetarian dish made with potato gnocchi, tomato sauce, mozzarella, and grated Parmesan. Gnocchi alla Sorrentina originated in Campania, and the traditional recipe also calls for baking the dish before serving. Here, however, we’re sharing a quick, extra-cheesy version made entirely on the stovetop. We’ll explain step by step how to make Gnocchi alla Sorrentina in a pan, starting with making potato gnocchi. If you’re short on time, you can use ready-made gnocchi instead. Follow all the steps and try this Italian cuisine classic at home.

Ingredients

For the potato gnocchi:

1 kg potatoes
300 g all-purpose flour
1 egg
1 pinch of salt

For the Sorrentina sauce:

800 ml tomato passata
60 g grated Parmesan
250 g mozzarella
Basil, to taste
1 garlic clove

Materials

Pot
Potato masher

Preparation

Preparation45 min

Waiting time20 min

Cook time15 min

Gnocchi:
Fill a pot with cold water and add salt. Add the potatoes and cook for 35 minutes from the time the water comes to a boil. Check that they’re cooked by piercing them with a fork.
Tomato sauce:
Meanwhile, make the tomato sauce in a large pan. Add a drizzle of oil and brown the garlic, then add the tomato passata, a pinch of salt, and a few basil leaves. Cook for about 15 minutes. Once the sauce is ready, remove the garlic clove and set the sauce aside.
Once the potatoes are cooked, drain them and let them cool slightly before peeling. Mash them with a potato masher (or a fork), then leave them to cool.
Place the flour on the work surface, add a pinch of salt and the egg, and start mixing with a fork.
Add the cooled mashed potatoes and knead by hand until you have a soft dough. Shape it into a ball. Remember not to overwork the potato gnocchi dough.
Dust the work surface with flour. Cut off a piece of dough and roll it into a rope about 2 cm in diameter (you can make them smaller or larger). Cut the rope into small cylinders.
Roll each cylinder over a gnocchi board (or use the tines of a fork if you don’t have one). As you finish shaping the gnocchi, place them well spaced apart on a clean kitchen towel. Leave them to rest for about 20 minutes before cooking.
Drop the gnocchi into boiling, salted water. As they rise to the surface, transfer them to the pan with the sauce over low heat.
Stir quickly, then add the grated Parmesan and mozzarella cut into pieces.
Continue stirring gently with a wooden spoon until the mozzarella has melted completely.
The pan-cooked gnocchi alla Sorrentina are ready. Serve hot while the cheese is still gooey!

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FAQ ❓

Can I store gnocchi alla Sorrentina?

We recommend eating gnocchi alla Sorrentina as soon as they’re ready, but you can store them in the refrigerator in an airtight container for 24 hours. Before serving, reheat them in a covered pan with a little hot water.

How do you make traditional gnocchi alla Sorrentina?

Once the potato gnocchi are cooked, toss them in the tomato sauce. Transfer everything to an ovenproof dish and add the cubed mozzarella, then bake for 7–8 minutes at 210°C (410°F).