Jul 14 2026
Restaurants›Mario’s Restaurant›Gnocchi Sorrentina Recipe

Gnocchi Sorrentina Recipe

Inspired by Mario’s Restaurant
Time1h
Serves4

potato dumpling pasta, plum tomato sauce and fresh melted mozzarella

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Ingredients

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For the Gnocchi

For the Sauce

For Assembly

Method

For the Gnocchi

  1. 1

    Prepare the Potatoes

    Boil the potatoes in their skins until fork-tender, about 30-40 minutes. Drain and let them cool slightly.

  2. 2

    Make the Dough

    Peel the potatoes and pass them through a potato ricer or mash them until smooth. Spread the mashed potatoes onto a clean work surface, let cool completely. Create a mound with a well in the center, add the flour, egg, and salt. Mix until a dough forms.

  3. 3

    Shape the Gnocchi

    Divide the dough into four pieces. Roll each piece into a long rope about 1.5 cm thick. Cut into 2 cm pieces. Use a fork to create ridges on each piece if desired.

  4. 4

    Cook the Gnocchi

    Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

For the Sauce

  1. 5

    Sauté the Garlic

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  2. 6

    Prepare the Tomato Sauce

    Add the canned plum tomatoes, breaking them up with a spoon. Add the basil, salt, and black pepper. Simmer for about 15-20 minutes until the sauce thickens slightly.

For Assembly

  1. 7

    Combine Gnocchi and Sauce

    Preheat your oven to 200°C (400°F). In a large baking dish, combine the cooked gnocchi with the tomato sauce. Tear the fresh mozzarella into pieces and sprinkle it over the top along with the grated Parmesan.

  2. 8

    Bake

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

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