Baked Sorrento-Style Gnocchi, Gluten-Free and Lactose-Free

Sorrento-style gnocchi are a classic well-known in the world of Neapolitan cuisine. Strictly homemade, using fresh tomatoes and mozzarella, they perfectly represent our Mediterranean diet, making them an authentic symbol. With their golden, melty crust, they are irresistible—ideal for a winter Sunday spent at home surrounded by warmth and the affection of our loved ones.

The thick yet delicate tomato sauce, extra virgin olive oil, basil, and lactose-free mozzarella create the perfect combination of ingredients that make this recipe a fragrant dish, delightful to the eyes, evoking traditional recipes made with love, patience, and the goal of delighting diners.

The baked Sorrento-style gnocchi presented below require very few ingredients and are easy and quick to prepare. Make them together with your children—they will experience the same joy we felt as kids with our dear grandmothers, always armed with aprons and passion. Never underestimate it: food education is truly important.

Ingredients for the gnocchi:

• 500 g Bel paese Mix® Gnocchi
• 700 ml water
• 5 g salt
• 1 tablespoon extra virgin olive oil
• 1 whole egg (optional)

Ingredients for the sauce:

• ½ liter tomato passata
• 1 clove garlic
• 3 tablespoons extra virgin olive oil
• 1 sprig thyme
• Salt to taste

For topping:

• 1 mozzarella (250 g), lactose-free
• 90 g Parmigiano Reggiano aged 48 months

Preparation:

Prepare the gnocchi according to the recipe: combine all ingredients in a stand mixer and mix until a homogeneous dough is obtained. If you don’t have a stand mixer, place them in a bowl and knead by hand.

Shape the gnocchi using a gnocchi board or, if unavailable, the tines of a fork.

In a pan, pour a drizzle of oil, add a peeled clove of garlic and the tomato passata, a few thyme leaves, and salt to taste. Cover and cook over medium heat for about 30 minutes.

Drain the mozzarella and cut into small cubes.

Grate the Parmigiano Reggiano.

Preheat the oven to 240°C (grill mode).

Bring water to a boil in a large pot and add salt.

Boil the gnocchi in batches for a few seconds and drain with a slotted spoon directly into the pan with the sauce. Mix gently.

Pour part of the gnocchi and sauce into a baking dish, sprinkle with some mozzarella and Parmigiano. Layer the remaining gnocchi, mozzarella, and Parmigiano on top.

Bake the dish for 5 minutes. Serve piping hot.