Gnocchi alla Sorrentina (Tomato Mozzarella Baked Gnocchi)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Eight minutes in a hot oven is all this dish gets, just long enough for the mozzarella to melt and stretch over tomato-coated gnocchi.
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Because of that short bake, the gnocchi come out of the water the moment they float. Extra time in the pot would leave them soft and swollen after baking. Half the basil goes into the sauce and half on top after baking.
Ingredients
Instructions
- 1
Thinly slice 1 garlic clove and tear 140 g mozzarella into bite-size pieces.
Divide the basil into two portions, then preheat the oven to 220C so the dish can bake immediately after assembly.
- 2
Put 1 tablespoon olive oil and the garlic in a pan over low heat for 1 to 2 minutes.
Cook only until fragrant and pale, lowering the heat if the edges color too quickly.
- 3
Pour in 300 ml tomato sauce and simmer over medium-low heat for about 5 minutes.
Look for small bubbles around the edge and a slightly thicker texture, then keep it warm on low heat.
- 4
Add 300 g potato gnocchi to boiling water and stir once so they do not stick together.
As soon as they float, lift them out and shake off excess water to keep them tender.
- 5
Add the gnocchi and half the basil to the sauce, then fold gently with a spatula.
Shake the pan to coat them instead of pressing, so the gnocchi stay whole and pillowy.
- 6
Transfer everything to an oven dish and top with mozzarella and 25 g Parmesan.
Bake for 8 minutes at 220C, then serve right away with the remaining basil once the cheese is melted and stretchy.
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