Now close your eyes and imagine being on a terrace over the Amalfi Coast. The waiter brings you this hot grated gnocchi in a terracotta bowl. The fresh tomato is the perfect essence of summer, the creamy mozzarella makes your mouth water. These are Vegan Gnocchi alla Sorrentina. Simple but amazingly tasty.

We can say that they are a pizza Margherita in a different shape – they share the same condiment! 😁

In Italy, we serve them as a primo (first course).

In our Vegan Gnocchi alla Sorrentina, we swop the cow mozzarella with a vegan alternative.

For the best result, make the gnocchi yourself using our recipe. If you are in a hurry, you can probably find the gnocchi in the fridge section of your supermarket.

Origins of Gnocchi Alla Sorrentina

The Gnocchi alla Sorrentina (Sorrentina Style Gnocchi) is a typical and symbolic recipe from Sorrento, in the province of Naples and in Campania region.

If you want to know more about the Amalfi Coast, check out this dual-language article.

It seems that the first gnocchi recipes were published for the first time during the second half of the 6th century by Cristoforo Messisburgo and Bartolomeo Scappi, two of the most famous chefs of the Renaissance.

Potato gnocchi were created after the import of potatoes in Italy by Europeans from the American continent. In 1880 the recipe spread.

If you want to know more info and recipes about gnocchi, check out our dedicated article.


Gnocchi is the plural form of the word. To refer to a singular piece, we use the word gnocco.

«Giovedì gnocchi!» (Thursday Gnocchi), is a common Roman expression to state that Thursday is the day of the week dedicated to Gnocchi.

«Ridi, ridi, che mamma ha fatto i gnocchi!» (Laugh, laugh that mom has made gnocchi!) is a traditional sentence that we say to a person we think is having a childish laughing – that makes no sense to us and probably irritates us. The expression is based on nonsense, but it suggests that that person is laughing for a banal gratification, like when you’re a kid and your mother prepares you a dish that you like.

Gnocchi alla Sorrentina (Vegan)

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Gnocchi with tomato sauce, vegan mozzarella and basil.


  • pan with lid
  • pot
  • large bowl
  • sieve/skimmer
  • spoon
  • terracotta bowl or casserole dish


  • 500 g gnocchi (17.6 oz)
  • 400 g tomato sauce (14 oz)
  • 200 g plant-based mozzarella (7 oz)
  • 1 clove garlic
  • extra virgin olive oil
  • basil
  • salt
  • nutritional yeast (or other parmesan alternative)


Prepare the Sauce

  • Heat some oil on the pan and add the garlic clove (peeled). Add the tomato sauce, a pinch of salt, 4/5 basil leaves and let it cook for about 30 minutes, covered with the lid.
  • After 30 minutes, remove the garlic clove and the basil leaves from the sauce, then transfer the sauce to a large bowl.

Cook the Gnocchi

  • Put some water on the burner and salt it when it starts boiling.
  • When the water boils again, put the gnocchi into it.
  • If you are using pre-made gnocchi cook them for the time indicated on the package.
    If you are using homemade gnocchi, follow the cooking steps in our dedicated recipe.

Assemble and Bake

  • Drain them with the sieve/skimmer and gradually move them into the bowl with the sauce.
    Gently mix with the spoon.
  • Cover the bottom of the terracotta bowl/casserole dish with some oil, then make a layer of gnocchi, one of shredded mozzarella and one of "Parmesan".
    Continue with another layer of gnocchi, shredded mozzarella and "Parmesan" until you fill the casserole or finish the ingredients.
  • Bake them for 5-10 minutes, in a pre-heated, static oven + grill at 200°C/392°F. Or separately in an oven (3-4 minutes) and then under a grill (2-3 minutes).
    Serve warm! Don't burn your tongue. 😉


You can put them in Tupperware and store them in the fridge for 2-3 days.
Course: Main Course
Cuisine: Italian, Vegan
Keyword: basil, easy, gluten free, gnocchi, mozzarella, pasta, sauce, tomato

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