Ingredients
Main Ingredients
- 1.1 lb / 500 g potato gnocchi (good quality store-bought or homemade)
- 14 oz / 400 ml tomato passata (jarred tomato puree)
- 2 garlic cloves, diced
- ¼ cup grated parmesan cheese
- 5.5 oz / 150 g fresh mozzarella cheese
- Handful fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Make the Tomato Sugo: Heat olive oil in a skillet over medium heat and sauté the diced garlic cloves for a few minutes until lightly golden and fragrant.
- Simmer the Sauce: Pour in the tomato passata, then rinse the bottle with about ⅓ cup of water and add it to the skillet to avoid waste. Season well with salt and a small pinch of black pepper. Tear in most of the fresh basil leaves, stir, cover with a lid, and let the sauce gently simmer over low heat for 15-20 minutes to develop flavor.
- Prepare the Mozzarella: Tear or chop the fresh mozzarella into small pieces, then place them on a plate lined with paper towels to drain any excess moisture. This helps prevent the bake from becoming watery.
- Preheat and Boil Gnocchi: About 5 minutes before the sauce is done, preheat your oven to 350°F (180°C). Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions; typically, they are ready when they float to the surface.
- Drain and Combine Gnocchi with Sauce: Carefully drain the cooked gnocchi using a strainer and immediately transfer them into the simmering tomato sauce.
- Add Cheeses and Toss Gently: Stir in the grated parmesan and half of the drained mozzarella pieces gently into the sauce, being careful not to break the gnocchi while coating them evenly.
- Bake the Gnocchi: Lightly oil an ovenproof dish with olive oil. Pour the gnocchi and sauce mixture into the dish and scatter the remaining mozzarella pieces evenly on top. Bake in the preheated oven for about 15 minutes, or until the cheese on top is melted and bubbly.
- Garnish and Serve: Remove from the oven, garnish with the reserved fresh basil leaves, and serve your warm, cheesy Gnocchi alla Sorrentina immediately for a cozy meal experience.
Notes
- Drain the mozzarella well to prevent excess moisture in the bake.
- Use fresh basil for garnish to add a bright herbal note just before serving.
- You can use homemade gnocchi or store-bought; cooking time may vary slightly.
- Ensure the oven dish is lightly oiled to prevent sticking.
- Leftovers can be refrigerated and reheated in the oven to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
