Gnocchi Alla Sorrentina
March 15, 2024
Persons
4
Prep Time
15 minutes
Cook Time
23 minutes
Total Time
38 minutes
Ingredients
- 1 lb (about 454g) homemade or store-bought gnocchi
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 500g (about 2 cups) tomato puree/passata
- Salt and pepper, to taste
- Fresh basil leaves, torn
- 250g (about 9 oz) fresh mozzarella, diced
- Grated pecorino Romano cheese, for topping
- Fresh basil leaves, for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the tomato puree/passata and season with salt and pepper to taste. Cook for 5-7 minutes, allowing the flavors to meld.
- Add the torn basil leaves and diced fresh mozzarella to the sauce. Stir until the mozzarella starts to melt and the sauce is heated through.
- Cook the Gnocchi:
- In a large pot, bring salted water to a boil. Add the store-bought gnocchi and cook according to the package instructions, usually just a few minutes until they float to the surface.
- Drain and add the cooked gnocchi to the sauce.
- Assemble and Bake:
- Preheat the oven to 375°F (190°C).
- Transfer the gnocchi and sauce mixture to an oven-safe baking dish.
- Top with additional diced fresh mozzarella and grated pecorino Romano cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Remove the Gnocchi Sorrentina from the oven and garnish with fresh basil leaves.
- Serve hot and enjoy your delicious homemade Gnocchi Sorrentina!
