Gnocchi alla Sorrentina is a first course from Campania prepared with potato gnocchi, tomatoes, mozzarella, and basil. The recipe is so called because it takes its name from the city of Sorrento, in the province of Naples, where it is served in an earthenware pot called a pignatiello.
Gnocchi alla Sorrentina is characterized by the sauce, which can also be prepared with fresh cherry tomatoes. In addition, you can replace the mozzarella with buffalo mozzarella, scamorza, or smoked provola and maybe add some other ingredients such as mushrooms or eggplant. Although such substitutions and additions deviate from the classic recipe, the result will certainly be good.
Gnocchi alla Sorrentina can be prepared in advance by storing it in an airtight container in the fridge for a maximum of two days.
Furthermore, if you have many guests or simply want to get a head start, prepare everything a few hours before the meal and put it in the fridge until you’re ready to bake it.
Gnocchi can be frozen raw and then cooked without defrosting. On the other hand, if they are frozen, seasoned, and already cooked, thaw them at room temperature and then reheat them in the oven.