This air fryer twist on the classic Gnocchi alla Sorrentina delivers everything you love about the Neapolitan favorite — soft gnocchi coated in a silky tomato sauce, bubbling cheese, and fresh basil — but with less effort and no oven required.
Made with three types of tomato (passata, pulp, and cherry tomatoes), this version has remarkable depth of flavor. The air fryer ensures a perfect golden crust on top while keeping the inside creamy and comforting. Ideal for both summer, with fresh tomatoes, and winter, using quality passata, it’s an easy, satisfying Italian main ready in no time.
Try it: Air Fryer Puff Pastry Roses with Ham and Cheese
Gnocchi alla Sorrentina in the Air Fryer
Ingredients
Equipment
Method
- Warm a drizzle of olive oil in a large skillet over low heat. Add the onion and garlic and cook until the onion turns translucent without browning.
- Stir in passata, chopped tomatoes, and halved cherry tomatoes. Season with salt, black pepper, and torn basil. Simmer gently for about 30 minutes until thick and aromatic.
- Let the sauce cool slightly, then blend until smooth and pass through a fine sieve for a velvety texture.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook about 2 minutes, just until they float. Drain carefully. Dice the provola.
- Combine gnocchi with the tomato sauce and half the Parmesan.
- Lightly grease an air fryer–safe baking dish. Layer half the gnocchi, half the provola, then the remaining gnocchi. Top with remaining provola, the rest of the Parmesan, and a light drizzle of olive oil.
- Air fry at 355°F (180°C) for 10–12 minutes until the top is golden and bubbling.
- Serve hot with fresh basil leaves.
- Refrigerate leftovers in an airtight container for up to 1 day. Reheat at 320°F (160°C) in the air fryer or oven until warmed through.
Extra Tips for Perfect Air-Fried Gnocchi alla Sorrentina
• Use well-drained mozzarella or provola: Excess moisture is the enemy of a golden top. If using mozzarella, pat it dry with paper towels and let it rest out of the fridge for 15 minutes before cooking.
• Don’t skip the sieve: Straining the blended tomato sauce gives that silky, restaurant-style texture and prevents the dish from turning watery once baked.
• Choose the right baking dish: The air fryer-safe pan should not be too deep — about 1½ inches (4 cm) high — so the heat circulates evenly and the cheese browns perfectly.
• Add a drizzle of olive oil before air frying: It helps create a beautiful crust while keeping the inside creamy.
• Prefer homemade gnocchi if possible: They have a softer bite and absorb the sauce better, but high-quality store-bought ones also work well.
• Avoid overcooking: Check the gnocchi after 10 minutes; the surface should be lightly browned and bubbling but still soft underneath.
• For extra flavor: Sprinkle a touch of oregano or a few chili flakes before baking — both pair beautifully with the tomato base and basil.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
