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Gnocchi alla Sorrentina

Servings: 2 | Prep: 5 mins | Cook: 20 mins

Creamy mozzarella and fresh basil, are infused into each soft, pillowy bite of our gluten-free gnocchi with this classic Gnocchi alla Sorrentina dish, made in under 20 minutes.


1 Pack (9 oz.) Nuovo Pasta Classic Potato Gnocchi
2 Tbsp Extra virgin olive oil
1 Fresh garlic clove, chopped
14 oz Can of San Marzano tomatoes (peeled in juice or crushed)
Salt and pepper to taste
4 oz. Fresh mozzarella, cut in ½” pieces
A few fresh basil leaves
2 Tbsp Parmigiano Reggiano, grated


  1. Heat oil in a large non-reactive pan on medium heat; add garlic and cook for a minute over medium heat, being careful NOT to brown it. Add the can of San Marzano tomatoes. Stir and cook for 15 minutes on low heat, keeping a steady simmer. Stir often with a wooden spoon, breaking up tomatoes as you mix. Season with salt and pepper to taste.
  2. When sauce is almost ready, cook gnocchi separately in salted boiling water according to package directions.
  3. Drain gnocchi and place them in the pan with the tomato sauce along with basil leaves and the fresh mozzarella, stirring gently on low heat until the mozzarella starts to melt.
  4. Transfer to a serving dish, sprinkle with grated Parmigiano Reggiano and serve immediately. Enjoy!