gnocchi alla sorrentina

Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with soft and light potato gnocchi baked in a rich and delicious tomato sauce with bubbling mozzarella cheese and fresh basil.

Gnocchi alla Sorrentina

lb potato gnocchi (see note 1 (500 grams))

tomatoes tomatoes

garlic (finely chopped)

basil

olive oil

Salt and pepper (to season)

If making your own potato gnocchi follow this step by step guide alternatively use store bought.

Pre-heat the oven to 430F/220C.

Heat the olive oil to a large skillet, add the garlic and saute for 1-2 minutes until fragrant but not browned.

Next, add the canned pomodorini tomatoes with a good pinch of salt and pepper and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open. Once simmered add half of the mozzarella (roughly chopped) and basil then stir to combine.

Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.

Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not oven-proof then transfer the gnocchi to an oven-proof baking dish.

Top the gnocchi with the rest of the mozzarella and bake for 20 minutes until the mozzarella cheese is melted, bubbling and golden.

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Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with soft and light potato gnocchi (LINK) baked in a rich and delicious tomato sauce with bubbling mozzarella cheese and fresh basil.

Soft and tender potato gnocchi are baked in a simply perfect tomato basil sauce with bubbling mozzarella cheese, this Gnocchi alla Sorrentina is one of the best pasta dishes you&#39;ll ever consume.

extra virgin olive oil

garlic,

whole San Marzano tomatoes

basil leaves, divided

salt

kosher salt

potato gnocchi (or one batch homemade gnocchi)

mozzarella cheese*

Heat a large Dutch oven over medium heat with extra virgin olive oil then add the whole, peeled garlic cloves. Cook for 1 minute, until lightly golden. Carefully pour in the can of San Marzano tomatoes. Break up the tomatoes with a wooden spoon and simmer for five minutes before adding 1 cup of fresh basil leaves, reserving the remainder for garnish.

Cook for an additional five minutes after the basil has been added (10 minutes total). Salt to taste (we recommend a minimum of 1 teaspoon of kosher salt), then remove from the heat to cool. Blend using a standard or immersion blender until smooth. Set aside until ready to assemble the Gnocchi alla Sorrentina.

Tomato Basil Sauce

Preheat oven to 400°F. Bring a large pot of water to a boil and liberally salt.

Add the gnocchi to boiling water and cook for 2-3 minutes or until they float to the surface.  Once finished cooking the gnocchi, drain and add to the tomato basil sauce and gently toss together in the Dutch oven promptly to prevent the gnocchi from sticking together.

Drain the fresh mozzarella cheese and tear into pieces if needed. Toss the majority of the torn mozzarella with the gnocchi and tomato basil sauce, reserving some for garnish.

Top with the reserved pieces of fresh mozzarella cheese and bake** for about 15-20 minutes, until the cheese is melted and bubbly, and the sauce is heated through. Remove the dish from the oven and let it cool for a few minutes before garnishing with reserved basil leaves. Serve while hot.

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Top 2 gnocchi alla sorrentina recipes from across the web

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Gnocchi alla Sorrentina

Gnocchi alla Sorrentina

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