Italian

Gnocchi alla Sorrentina

potato dumplings • baked • cheesy

Also known as: baked gnocchi with tomato and mozzarella, sorrentina gnocchi

About the Dish

Gnocchi alla Sorrentina is a italian potato dumplings that leans on potato dumplings, baked, cheesy. We look for bottles that respect the texture and seasoning without drowning the dish.

Our goal: keep the potato dumplings feel intact while adding lift from Chianti Classico.

Top Pour:  Chianti Classico

Sangiovese acidity lifts tomato sauce while soft tannin respects melted mozzarella.

Body: mediumAcidity: highTannin: mediumSweetness: dry

Why it works

  • Acid matches tomato-based sauces.
  • Moderate tannin manages beef and dairy without overwhelming them.

Signature aromas

cherryherbalspice

Bottle inspiration

Fontodi Chianti Classico 2021

Tuscany, Italy • classic

Sour cherry, tobacco, and savory herbs with vibrant acidity.

Castello di Ama Chianti Classico 2020

Tuscany, Italy • splurge

Black cherry, violet, and graphite with polished tannins and long finish.

Pairing Playbook

Solid Alternates

Willamette — Body: lightWillamette — Acidity: mediumWillamette — Tannin: lowWillamette — Sweetness: dry

FAQ

What wine pairs best with Gnocchi alla Sorrentina?
Chianti Classico is our first pour because Sangiovese acidity lifts tomato sauce while soft tannin respects melted mozzarella..
Are there budget-friendly alternatives for Gnocchi alla Sorrentina?
If Chianti Classico is out of reach, grab Willamette Valley Pinot Noir—it shares the same structure and keeps the food in focus.
Which wines should I avoid with Gnocchi alla Sorrentina?
Skip styles like heavily oaked chardonnay, sweet moscato—they fight the seasoning or overwhelm the dish.
What if I want a non-alcoholic pairing for Gnocchi alla Sorrentina?
Try sparkling water with a citrus twist, chilled oolong tea, or verjus spritzes—they mirror acidity without the alcohol.

Skip These Bottles

heavily oaked chardonnaysweet moscato