Should I use homemade or store-bought gnocchi?
Store-bought dried gnocchi work excellently here — they hold their shape better during baking than fresh homemade. If using fresh, boil them first until they float, drain, then assemble and bake.
Italian · dinner
Gnocchi alla Sorrentina
#italian#pasta#gnocchi#dinner#vegetarian
65m
Total time
4
Servings
520
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Pasta
- 600 g potato gnocchi (store-bought)
Sauce
- 500 ml tomato passata
Dairy
- 200 g fior di latte mozzarella, drained and torn
- 50 g parmigiano reggiano, finely grated
Produce
- 2 cloves garlic
- 10 leaves fresh basil
Pantry
- 3 tbsp extra-virgin olive oil
- to taste fine salt
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
What kind of mozzarella?
Fior di latte (cow's milk mozzarella), not buffalo. Buffalo mozzarella has too much water and can make the dish watery. Drain and tear the fior di latte before using.
Can I make this ahead?
Assemble the dish up to the mozzarella step, cover, and refrigerate for up to 24 hours. Add the mozzarella just before baking.
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