Tender potato gnocchi tossed in tomato and basil sauce, then combined with mozzarella cheese! Top with more mozzarella and bake until gooey for an ultra-delicious Sorrentina-style gnocchi!
2cupsfresh mozzarella cheese(shredded or cut into small cubes)
1garlic clove(minced)
abunchfresh basil leaves
3Tablespoonsextra virgin olive oil
salt and pepper(to taste)
Instructions
Place a large pot filled with water and a good pinch of salt over medium-high heat. Preheat the broil in your oven.
Heat the olive oil in an oven-proof pan over medium heat. Add garlic and sauté until fragrant.
Add cherry tomatoes and sauté for about 5 minutes, using the back of the spoon, crush a bit the tomatoes so they burst open.
Add tomato passata and season with salt and pepper to taste.
Add basil leaves tearing them with your hands and mix well.
Set heat to low and simmer for about 5 minutes stirring from time to time until the sauce thickens a bit.
Meanwhile, cook the gnocchi as indicated in the package.
Once the gnocchi are cooked, strain them and then add them to the pan with the tomato sauce. Toss to coat well.
Add ⅔ of mozzarella cheese and gently mix.
Top with the remaining mozzarella, and add a few basil leaves.
Place the pan under the broil until the mozzarella on top is bubbly and lightly golden.
Notes
If you use fresh mozzarella, cut it into small bites and place it to drain on a colander for 20-30 minutes before you make the recipe.
Make sure the broil is ready on high heat so the mozzarella melts quickly and your gnocchi won’t overcook.
If you want to make a large batch of gnocchi alla Sorrentina, you can make the sauce in a large saucepan and then toss everything in a baking dish and bake.