Ricotta Gnocchi alla Sorrentina with Buffalo Mozzarella

By Vincenzo's Plate

Gnocchi alla Sorrentina is a dish with origins in Sorrento, Italy – a charming coastal town located near the Amalfi coast. We recently invited Vincenzo's Plate to come cook this delicious recipe, his version is tweaked slightly, using a ricotta gnocchi instead of traditional potato ones.

Layered with love, the ricotta gnocchi are smothered in a decadent sauce, creating a delightful union of flavours. But what truly makes this dish a masterpiece is the generous amount of Buffalo Mozzarella melted throughout, elevating it to a new level!


For Ricotta Gnocchi

  • 500g Fresh Ricotta
  • 300g 00 Flour
  • 4 ½ TBSP Pecorino cheese
  • 1 Free Range Egg
  • Some additional flour, for rolling out the gnocchi

For Tomato Sauce

  • 1 bottle of Passata (use a high-quality tomato puree with only tomatoes and salt in the ingredients)
  • 2 Garlic Cloves, crushed
  • Extra Virgin Olive Oil
  • Salt and pepper, to taste

To Finish

  • 2x Buffalo Mozzarella 125g
  • Fresh Basil


To Make Ricotta Gnocchi

  • Put the ricotta in a bowl and gently mash it with a fork. Add the flour, pecorino, egg, and mix. Use your hands to combine everything to make the dough. Knead the dough with one hand to form a pliable ball.
  • Cover the dough in plastic wrap and let it rest in the fridge for about 10 minutes.
  • Dust your chopping board lightly with flour, and gently press the dough from the middle to the top with a rolling pin. Turn it, roll it again, and keep pressing gently while adding flour to avoid sticking until the dough turns into a thick flatbread shape.
  • Take a knife and cut the flattened dough into long strips, ideally 1-inch wide. Sprinkle the chopping board with a little more flour and roll all the dough strips into thin logs about finger thickness.
  • Slice the ropes crosswise into ¾-inch diagonal shapes with a dough scraper. Toss the pieces lightly in flour to prevent sticking or clumping together. Toss the Ricotta Gnocchi in a large tray lined with a baking sheet and place in the fridge.

To Make the Tomato Sauce

  • Heat a cast iron skillet over low heat and add EVOO and crushed garlic, followed by a little splash of water. Once the garlic bubbles, add the passata.
  • Add salt and pepper and cook the sauce on a low flame for at least 10 minutes (20 minutes at most) and set it aside.
  • Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt. Drop in the gnocchi and let it cook for a few minutes until it floats on the surface. Once cooked, collect the gnocchi with a strainer.
  • Put the sauce back on the stove, mix in the cooked ricotta gnocchi, and gently mix everything. Switch off the stove.
  • Cut Buffalo mozzarella into cubes and mix half of them into the sauce alongside pecorino cheese.
  • Add basil, stir it again, and top with the remaining Buffalo mozzarella.
  • Preheat the oven to 180°C.
  • Put your cast iron skillet in the oven under the grill and bake for 5 to 8 minutes until the cheese melts with a nice crust on the top.