Gnocchi Alla Sorrentina
A comforting Italian dish featuring tender gnocchi in tomato sauce topped with mozzarella.
Equipment
- Large Skillet For making the sauce.
- Oven-proof baking dish If skillet is not oven-proof.
Ingredients
Main Ingredients
- 1 lb potato gnocchi
- 28 oz canned pomodorini tomatoes or crushed tomatoes
- 2 cloves garlic finely chopped
- 1 large handful fresh basil
- 8.8 oz mozzarella roughly chopped or torn
- 1 tbsp olive oil
- Salt and pepper to season
Instructions
- Preheat your oven to 430°F (220°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant, but be careful not to let it brown.
- Pour in the canned pomodorini tomatoes, adding a good pinch of salt and pepper. Let the sauce simmer for about 10 minutes, breaking up the tomatoes as they cook. Stir occasionally to ensure even cooking.
- After simmering, stir in half of the mozzarella and the fresh basil, mixing well to combine.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, which usually takes about 2-3 minutes. This indicates that the gnocchi are done!
- Using a slotted spoon, remove the gnocchi from the water and add them to the tomato sauce. Toss gently to coat the gnocchi in the sauce.
- If your skillet is not oven-proof, transfer the gnocchi and sauce mixture to an oven-proof baking dish. Top with the remaining mozzarella.
- Bake in the preheated oven for 20 minutes, or until the mozzarella is melted, bubbling, and golden. Keep an eye on it to avoid over-browning!
Notes
For a little extra flavor, consider adding a pinch of red pepper flakes to the sauce for some heat. You can also add vegetables like spinach or zucchini for added nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.