Gnocchi alla Sorrentina
Pillowy potato gnocchi baked in a bubbling tomato sauce with melted mozzarella and fresh basil.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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