Recipe: Baked gnocchi

Earlier this year I attended a cooking class at L’Enoteca with their head chef and fellow blogger, the Bald Chef. Learning how to make and cook gnocchi was something I really treasured since it’s one of my favourite things ever to eat. And I’ve been happily going about practising those skills in the kitchen, while refining the recipe to suit my personal tastes.
Recently Maxwell & Williams reached out to me, offering me some fantastic bakeware to use in my recipe development. Seeing their beautiful pie dish, I decided to deviate from it’s namesake and use it as the vessel for trying out my own baked gnocchi. It was just the thing to provide a lovely platform to showcase this dish which has soft, pillowy gnocchi and stretchy, melted mozzarella. My favourite thing about it using fresh cherry tomatoes, whereas the class taught us to use tinned. It creates such sweetness and freshness, bursting with flavour as you bite down.

I love this recipe – and best of all, you won’t use up all the gnocchi you create. I froze about half (tossing it in extra semolina flour first), only to use again another night with the same sauce recipe only not baked in the oven, just tossed in the pan. I think I’m in love!

Baked gnocchi alla sorrentina
Serves 4
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  1. 1 kilo floury potatoes (roughly the same size)
  2. 300g plain flour
  3. 50g ricotta
  4. 50g and 100g parmesan
  5. 1 egg
  6. Semolina flour
  7. 700g fresh cherry tomatoes
  8. 5 tablespoons extra virgin olive oil
  9. 1 garlic clove
  10. 200g mozzarella
  11. 1/2 cup fresh basil leaves
  12. Salt
  13. Pepper
  1. Place the unpeeled potatoes in a saucepan and cover with cold water. Bring it to the boil, then lower the heat and simmer until the potatoes are tender (but not falling apart).
  2. Drain the water from the saucepan, then leave the potatoes to cool slightly.
  3. Remove the skins from the potatoes, then mash and set aside to cool.
  4. Place the cool mashed potatoes in a bowl then stir in the egg, ricotta and 50g parmesan.
  5. Season with salt and pepper, then add in flour and work to create a smooth but still sticky dough.
  6. On a clean bench, sprinkle semolina flour then roll the dough out into long sausages, then cut into 2cm squares.
  7. Optional step: using a fork, curl your gnocchi into shape.
  8. Heat the olive oil in a saucepan and preheat the oven to 180 degrees.
  9. Crush the garlic and add to the oil, letting it soften for a minute.
  10. Add the tomatoes, carefully crushing some of them in the pan to create a sauce while leaving others whole.
  11. Roughly chop the basil, then add to the pan with salt and pepper.
  12. Lower the heat and simmer for 10 minutes.
  13. Bring a large saucepan of lightly salted water to the boil, then add the gnocchi to cook. When the rise to the top, remove them with a slotted spoon and drain well.
  14. Add the gnocchi to the sauce, stirring in the 100g parmesan and mozzarella.
  15. Remove from the heat and place in a baking tray with some extra basil and parmesan sprinkled on top.
  16. Cook for 5-10 minutes until the top is crispy and golden.
Queen of Bad Timing

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  • Reply
    19 October 2015 at 5:43 am

    YUM!!! I just love gnocchi like you do too: this is a definite must try for us 🙂

  • Reply
    Queen of Bad Timing
    23 October 2015 at 8:56 am

    Gnocchi is the best! I just went to another gnocchi cooking class this time at Cantina – great to pick up different tips from each place

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