Gnocchi alla Sorrentina

Serves 1-2

Try our take on this traditional Sorrentina recipe, originating from the picturesque Amalfi coast. Our adaptation of this classic Italian recipe uses Tomato & Mozzarella filled Gnocchi, elevating the dish while staying true to its simple and minimalist method. Serves 1-2 people.

Product Quantity

Gnocchi filled Tomato & Mozzarella


Artisan Tomato Sauce - Sugo Al Pomodoro (300g)


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

About Gnocchi alla Sorrentina

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. Boil the filled Gnocchi in 2.5 litres of salted water for 4-5 minutes.
  2. In a frying pan, gently simmer your Tomato Sauce and add 2 tablespoons of the starchy pasta water.
  3. Drain the Gnocchi and combine with the sauce. Cook for 1 extra minute in the sauce, making sure the pasta is thoroughly coated.
  4. Tear your Mozzarella ball into pieces and add it to the frying pan. Turn off the heat immediately and gently stir until the residual heat slightly melts the cheese.
  5. Garnish with a drizzle of olive oil, Parmigiano Reggiano and fresh basil leaves.

Buon Appetito!

Gnocchi filled with Tomato & Mozzarella: Pasta (78%): Potato Puree, Water. Potato Puree Contains: Potato Flour 70% (Potatoes, Emulsifier: Mono- and Diglycerides of fatty acids (E471), Antioxidants: Ascorbyl Palmitate (E 304i), Sodium Metabisulphite (E223), Citric Acid, Turmeric, Carrot Extract), Maize Starch, Soft Wheat Starch, Salt, soft Wheat flour. Filling (22%): Mozzarella Cheese (Pasteurized cow’s (Milk), Salt (NaCI), Microbial Rennet, Lactic Ferments) (75%), Marinated slow roasted Tomatoes (Tomatoes, Sunflower Oil, Salt, Garlic, Oregano) (24%), Basil, Black Pepper. Dusted with rice flour.

Tomato Sauce: Tomato (88%), Water, Onion, Extra Virgin Olive Oil, Basil, Garlic, Salt.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 1185 182 1633
Energy (Kcal)/100g 280 44 392
Fat/100g 4.0 2.6 28
Of which Saturated/100g 1.1 0.4 19
Carbohydrate/100g 47.7 3.7 0
Of which Sugar/100g 1.3 3.3 0
Protein/100g 12.6 0.8 33
Salt/100g 0.7 0.9 1.6

Wheat, Sodium Metabisulphite, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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