Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 lbs fresh potato gnocchi; 2 cups tomato passata (strained tomatoes); 2 tbsp extra-virgin olive oil; 2 cloves garlic, crushed; 8 oz fresh mozzarella, torn into pieces; 1/4 cup grated Parmigiano-Reggiano; 1/4 cup fresh basil leaves

Pillowy potato gnocchi baked in a bubbling tomato sauce with melted mozzarella and fresh basil.

35 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

1
Preheat the oven to 425°F and warm the olive oil in an oven-safe skillet over medium heat, adding the crushed garlic and cooking for 1 minute until fragrant but not browned.

2
Pour in the tomato passata, season with a pinch of salt, and simmer gently for 12 to 15 minutes until the sauce thickens slightly and tastes sweet, then discard the garlic cloves and tear in half the basil.
3
Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi for 2 to 3 minutes, removing them with a slotted spoon as soon as they float to the surface.
4
Fold the cooked gnocchi into the tomato sauce until evenly coated, then dot the surface with the torn mozzarella and shower with the grated Parmigiano.
5
Bake for 12 to 15 minutes until the cheese is melted and bubbling with golden spots, then finish with the remaining fresh basil and serve hot.

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