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Sorrento Potato Gnocchi

Sorrento Potato Gnocchi


  • Tomato sauce 500 gr.
  • Mozzarella 125 gr.
  • Extra virgin olive oil 30 gr.
  • Garlic 1 clove
  • Basil q.b.
  • Salt q.b.
  • Parmesan cheese q.b.
  • Gnocchi 600 gr.



Start by preparing the sauce. In a large pan pour oil and add a peeled garlic clove, fry for 1 minute and then pour the tomato sauce. Season with salt and add a few leaves of basil. Mix.


Cover with the lid and cook for 30 minutes over low heat. When cooked, remember to remove the garlic clove.


Heat a pot with plenty of water. While it is boiling, cut the mozzarella into cubes. When the water is ready, cook the gnocchi.


Drain them as soon as the first ones come to the surface, directly into the sauce and pour in the mozzarella cubes. Stir gently to mix it all.


Serve the gnocchi with a sprinkle of Parmesan cheese.

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