Gnocchi alla Sorrentina
Gnocchi alla Sorrentina are a dish rather than a separate dough. Tomato, basil and melted mozzarella give soft potato gnocchi the character of this Sorrento specialty.
A local combination with a familiar appeal
Sorrento and its peninsula are part of Campania in southern Italy. The region's tourism guide describes this specialty with potato gnocchi, tomato, basil, fiordilatte and Parmesan. Fiordilatte is cow's-milk mozzarella, whose mild flavor sits between the tomato's acidity and the savory cheese topping.
What makes it Sorrentina
The defining combination is tomato and mozzarella with an oven finish. A cream-based casserole or a tray of roasted gnocchi is a different dish. Sorrentina stays soft and saucy under its melted cheese, with basil providing a fresh contrast to the richness.