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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Campania — Sorrento, Napoli province
II
Description
Sorrento's baked gnocchi — soft potato gnocchi layered in a terracotta dish with San Marzano tomato sauce and fresh Fior di Latte di Agerola (cow's milk mozzarella from the mountain above Sorrento), covered with Parmigiano and baked until the cheese melts and forms a golden, bubbly top. The key is the Fior di Latte specifically from Agerola — its sweetness and low moisture prevent waterlogging. When served, each spoon breaks through the golden top to reveal the steaming, slightly soupy interior.
III
The Thread
—Starchy base baked with tomato sauce and cheese in a terracotta vessel — both traditions use the oven to meld pasta-type food with tomato and dairy into a unified baked preparation Greek
—Potato cooked in a dish in the oven until golden and bubbly — the logic of baking a starchy ingredient in a sauce until it absorbs the liquid and forms a crust French
—Potato preparation topped with melting cheese baked until golden — both traditions use cheese-and-heat to transform a basic potato preparation into something more complex Swiss
IV
Flavour Context
Soft gnocchi in bright tomato, sweet melting Fior di Latte, golden Parmigiano crust — Sorrento's most beloved preparation, comfort food elevated to local identity
Pillars V — VII
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