High sun in the sky, the salty scent of the sea mingling with the aroma of freshly picked basil, and the sparkling Gulf reflecting the warm summer rays: welcome to Sorrento, where time seems to slow down and every meal is a celebration of simplicity and flavor. Here, among bougainvillea-filled alleys, seaside trattorias, and terraces suspended between sky and water, one of Campania’s signature dishes is born: gnocchi alla sorrentina.
Loved even abroad, gnocchi alla sorrentina are the quintessential comfort food of Mediterranean cuisine, embodying the Southern philosophy where simple, humble ingredients become pure poetry. Soft potato gnocchi are bathed in a velvety tomato sauce, enriched with melting fiordilatte mozzarella and fragrant basil leaves. Generously sprinkled with Parmesan and baked in the traditional terracotta pot — the “pignatiello” — they develop a delicate golden crust that makes you want to dive in immediately.
Legend has it that gnocchi alla sorrentina were created thanks to the curiosity of a Sorrento cook in the central square dedicated to Torquato Tasso. It was the 17th century, and potatoes, newly arrived from the Americas, were beginning to be used in cooking. The rest followed naturally: tomato, basil, mozzarella — all key players in the local diet. The result? A dish that tells, forkful by forkful, the story of a land suspended between sky and sea, tradition and creativity.
Today, the Cesarina Adriana from Montefiore Conca prepares them for us. Her version of gnocchi alla sorrentina stays true to tradition, focusing on the quality of ingredients and the authenticity of the process.
And if you enjoy them fresh out of the oven, with the mozzarella melting and the basil releasing its full summer aroma, it will be like taking a trip to Sorrento… without leaving home. So, are you feeling hungry? Great, because it’s time to roll up your sleeves and make gnocchi alla sorrentina with our Cesarina Adriana’s recipe!
Gnocchi alla sorrentina
A simple and quick dish to bring the scents and colors of the Coast to your table
DifficultyMedium
Preparation time1h 30m
Cooking time30m
Servings4
€
CostLow
Ingredients
- For the gnocchi:
- 500 g potatoes
- 1 egg yolk
- 150 g flour
- Salt to taste
For the sauce:- 500 g tomato passata
- 300 g mozzarella
- 1 garlic clove
- Basil, salt, extra virgin olive oil to taste
Method
For the gnocchi:
- Cook the whole potatoes with the skin in plenty of salted water.
- Peel the potatoes, mash them, and mix with flour, egg yolk, and a pinch of salt, taking care not to overwork the dough.
- Divide the dough into logs, cut into small pieces, and shape them on a grater or fork to form gnocchi.
- Place the gnocchi on a floured tray.
- Boil the gnocchi in plenty of salted water and drain when they float to the surface.
For the sauce:
- Sauté the garlic in a pan with two tablespoons of oil, then add the tomato passata.
- Cook for about 15-20 minutes, then turn off the heat and add 5-6 basil leaves to infuse flavor.
Cooking:
- Toss the gnocchi with the sauce, sprinkle with 300 g of shredded mozzarella and Parmesan.
- Bake the gnocchi for 30 minutes at 180°C (350°F).
- Once baked, garnish with fresh basil and serve immediately.
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