Author - by IFC Culinary Editor, Date:



- Boil the gnocchi according to package instructions. Drain and set aside.

- Preheat the Oven to 375 degrees.

- In a medium saucepan, gently saute' the garlic and onion in the olive oil until softened. 

- Peel the tomatoes, first by plunging them in a bowlful of boiling hot water, then peel, chop finely and add to the onion / garlic. 

Continue to cook on medium heat for 10-15 minutes, season to taste, then remove and blend in a food processor or blender until smooth. 

Pour the sauce back into the saucepan, add the gnocchi and stir the pasta until evenly coated. 

- Place the pasta into two separate ovenproof dishes then cover with Parmigiano and mozzarella. 

- Bake in the oven for 15 minutes until the cheese is melted and browning.  Feel free to add some basil leaves to the dish.

- Serve with salad and pair with Pinot Grigio.



Prep. Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes



Our journey in Italy takes us to the beautiful Amalfi Coast, to a town close to Naples, called Sorrento. 

This is really one of the most spectacular destinations in Italy. This coast is beautiful and has a very special dish known to most Southern Italians as Gnocchi alla Sorrentina which translated means Gnocchi Sorrento style. It is a classy, easy recipe to prepare that brings together some of the most traditional cuisine from the Naples and Campania region. Gnocchi alla Sorrentina is a potato gnocchi dish with fresh tomato sauce, mozzarella cheese and of course freshly grated parmigiano. I like to use either Grana Padano or Parmigiano Reggiano cheese. 



  • 1 lb of potato gnocchi
  • 2 Tbsp of olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1/2 lb of fresh tomatoes
  • 2 Tbsp tomato puree
  • 1 Tbsp sugar
  • ½ cup of freshly grated Parmigiano-Reggiano
  • 6 oz of fresh mozzarella
  • salt to taste

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