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Gnocchi alla Sorrentina


Extra virgin Olive Oil (Try our Lazio EVOO)

2 lb - 900 g Gnocchi (Try our Gnocchi)

1 lb - 450 g Peeled Tomatoes (Try our Tomatoes)

9 oz - 250 g Diced Mozzarella Cheese (Try our Mozzarella)

Parmigiano Reggiano Cheese (Try our Parmesan)

2 Chopped Garlic Cloves

Basil Leaves


Black Pepper

  1. In a pan with extra virgin olive oil, fry garlic until golden then add tomato, salt and black pepper.

  2. Cook for about half an hour then add basil.

  3. In a pot with boiling salted water, cook gnocchi. Gnocchi will be ready when they rise to the surface, drain.

  4. In a bowl put gnocchi and sauce then add mozzarella and sprinkle with Parmigiano and stir well.

  5. Enjoy. Buon Appetito!

Recipe Notes:

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