Aug 25 2026
Restaurants›Sandwiches Mozzico - Italian Sandwich Miami Beach›Gnocchi Sorrentina Recipe

Gnocchi Sorrentina Recipe

Inspired by Sandwiches Mozzico - Italian Sandwich Miami Beach
Time1h 50m
Serves4

Homemade gnocchi in tomato sauce, mozzarella cheese, basil.

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Ingredients

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Gnocchi

Tomato Sauce

Assembly & Garnish

Method

Gnocchi

  1. 1

    Bake or steam the potatoes

    Preheat oven to 425°F (220°C). Prick the russet potatoes with a fork and bake directly on the rack until tender, about 45-60 minutes depending on size. Alternatively, steam whole potatoes until fork-tender, about 30-40 minutes. Baking yields drier flesh which makes lighter gnocchi.

  2. 2

    Rice the potatoes

    When potatoes are cool enough to handle but still warm, cut in half and scoop flesh. Pass the flesh through a potato ricer or mash very finely. Spread mashed potatoes on a clean work surface and let cool slightly for 5 minutes so steam escapes.

  3. 3

    Make the dough

    Form a mound of the riced potatoes and make a well in the center. Add the egg yolk and 3/4 tsp salt. Sprinkle 1 1/2 cups of the flour over the potato. Using your hands, fold and gently knead just until a cohesive dough forms; it should be soft and slightly tacky but not sticky. Add up to the remaining 1/4 cup flour only as needed—avoid overworking the dough to keep gnocchi light.

  4. 4

    Shape the gnocchi

    Divide the dough into 4 pieces. Roll each into a 3/4-inch (2 cm) diameter rope on a lightly floured surface. Cut ropes into 1-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Dust assembled gnocchi on a tray with semolina or flour to prevent sticking.

  5. 5

    Cook the gnocchi

    Bring a large pot of salted water to a gentle boil. Add gnocchi in batches (do not overcrowd). When they float, cook 30-60 seconds more to ensure cooked through, then remove with a slotted spoon to a bowl. Keep warm while finishing sauce.

Tomato Sauce

  1. 6

    Sweat the aromatics

    In a large skillet or sauté pan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-6 minutes. Add the minced garlic and cook 30-45 seconds until fragrant, taking care not to brown the garlic.

  2. 7

    Add tomatoes and simmer

    Add the crushed tomatoes and tomato paste (if using) to the pan. Stir in oregano, salt, pepper, and sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15-20 minutes to thicken and concentrate flavors, stirring occasionally.

  3. 8

    Finish with basil

    Tear in most of the fresh basil leaves during the last 2 minutes of simmering. Taste and adjust seasoning. Remove from heat and keep warm.

Assembly & Bake

  1. 9

    Combine gnocchi with sauce

    Preheat oven to 425°F (220°C). Lightly oil a shallow baking or gratin dish. Add half of the warmed tomato sauce to the bottom of the dish. Gently toss cooked gnocchi with remaining sauce in the skillet or a bowl until evenly coated, then transfer gnocchi to the baking dish in an even layer.

  2. 10

    Add cheese and bake

    Distribute torn fresh mozzarella evenly over the gnocchi. Spoon any remaining sauce over the top. Sprinkle half the grated cheese over everything. Bake uncovered until mozzarella is melted and bubbling and the top is lightly golden, about 10-12 minutes. For a slightly browned top, switch to broil for 1-2 minutes watching closely.

  3. 11

    Garnish and serve

    Remove from oven, drizzle with 1 teaspoon extra-virgin olive oil, scatter remaining fresh basil leaves and the rest of the grated cheese. Serve immediately.

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