Jul 14 2026
Restaurants›Carmelina's›Gnocchi Sorrentina Recipe

Gnocchi Sorrentina Recipe

Inspired by Carmelina's
Time1h 10m
Serves4

Fresh potato dumplings, pomodoro, topped with ricotta.

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Ingredients

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Gnocchi

Pomodoro Sauce

Topping

Method

Prepare Gnocchi

  1. 1

    Cook the Potatoes

    Place the russet potatoes in a pot of boiling salted water. Cook until tender, about 20-25 minutes. Drain and let cool slightly.

  2. 2

    Mash the Potatoes

    Once cooled, peel the potatoes and mash them in a bowl until smooth. Allow to cool completely.

  3. 3

    Make the Dough

    Add the flour, egg, and salt to the mashed potatoes. Mix until a dough forms. If the dough is too sticky, add more flour as needed.

  4. 4

    Shape the Gnocchi

    Divide the dough into small pieces and roll each piece into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces and use a fork to create ridges on each piece.

Prepare Pomodoro Sauce

  1. 5

    Sauté Garlic

    In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

  2. 6

    Add Tomatoes

    Add the crushed tomatoes, fresh basil, salt, and black pepper to the saucepan. Stir to combine and let simmer for about 15-20 minutes, stirring occasionally.

Combine and Bake

  1. 7

    Cook the Gnocchi

    In a large pot of boiling salted water, add the gnocchi. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  2. 8

    Assemble the Dish

    In a baking dish, spread a layer of the pomodoro sauce, followed by a layer of gnocchi. Add dollops of ricotta cheese on top and sprinkle with grated parmesan.

  3. 9

    Bake

    Preheat your oven to 375°F (190°C). Bake the assembled dish for about 25-30 minutes, until the cheese is bubbly and golden.

  4. 10

    Serve

    Garnish with fresh basil leaves and serve hot. Enjoy your Gnocchi Sorrentina!

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