Fragrant and steaming. Gnocchi Sorrento so must be


Tasty, fire-red tomatoes, white mozzarella and green aromatic basil leaves are the typical colours of Mediterranean cuisine and the main ingredients of Sorrento’s best known dish: gnocchi alla sorrentina, served in individual piping-hot, terracotta dishes. Gnocchi are dumplings made with potatoes and flour that are both filling and appetising for the eyes and taste buds. In Italian homes, gnocchi are normally made for Sunday lunch and are loved by all age groups; in restaurants they are the preferred dish of all those seeking traditional and genuine flavours.


fresh (ripe) or tinned tomatoes

diced fior di latte or mozzarella

grated parmesan


fresh basil

extra virgin olive oil



Gnocchi can be bought ready to cook or made at home by mixing 1 kg of boiled white potatoes with 200 g of flour, 1 egg and a pinch of salt into a dough. Make the dough into long rolls 1-2 cm in diameter and cut into pieces 1-2 cm long. Place each piece on the back of a fork and roll off with the thumb to make it ribbed. Always place the gnocchi on a floured board or cloth to ensure they don’t stick to one another Make some tomato sauce by frying a chopped onion in olive oil and adding ripe fresh tomatoes or tinned tomatoes and cooking over a low heat with plenty of basil Put the gnocchi into boiling water and remove with a slotted spoon as soon as they rise to the surface, mix with the tomato sauce and place them in a large oven dish or individual dishes, taking care not to break the gnocchi, with the diced fior di latte and a sprinkling of parmesan. Cook for about 15 minutes at 200° C until the cheese melts and turns golden