Gnocchi alla Sorrentina

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is a classic dish from Campania, featuring potato gnocchi baked in a rich Mutti Polpa tomato sauce with melted mozzarella and Parmesan. This simple, flavorful recipe highlights the essence of Italian traditional food.

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 30 min (COOK TIME: 10 min / PREP TIME: 20 min)

cooking sketch Easy

4 people


  • 800 g potato gnocchi
  • 800 g Polpa Mutti
  • 250 g fiordilatte mozzarela
  • 1 clove of gralic
  • 40 g extra virgin olive oil
  • salt and pepper
  • 3 tbsp grated parmesan cheese
  • 5 basil leaves
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Gnocchi alla Sorrentina: Method

  1. Slice the mozzarella and place it in a colander to drain excess water.
  2. In a large pan, sauté a clove of garlic in the oil. As soon as it starts to turn golden, remove it and add the Mutti tomato pulp.
  3. Season with salt and pepper, add the basil leaves, and cover with a lid. Continue cooking for 10 minutes.
  4. Meanwhile, cook the gnocchi in plenty of salted boiling water. As soon as they rise to the surface, scoop them out with a slotted spoon and transfer them to the pan with the tomato sauce.
  5. Gently mix and season with two tablespoons of grated Parmesan cheese.
  6. Place half of the gnocchi at the bottom of a baking dish, cover with half of the mozzarella, then add the remaining gnocchi. Cover the surface with the rest of the mozzarella and finish with the remaining Parmesan.
  7. Bake under the grill at 250°C (482°F) for 5-7 minutes.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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