Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500g Gnocchi; 1 small Onion, or 2 shallots, finely chopped; 2 cloves of Garlic, minced; 400g Tomato Puree; 10 leaves of Basil, fresh, roughly chopped; 2 large Fresh Mozzarellas, sliced or torn; 2 tbsp Olive Oil; Some Salt, to taste; Some Pepper, to taste

Gnocchi alla Sorrentina is a comforting Italian bake of pillowy potato gnocchi tossed in a fragrant tomato-basil sauce and finished under bubbling, golden mozzarella. Simple aromatics and fresh basil give the sauce bright flavor, while a quick oven blast melts the cheese into a luscious, slightly caramelized topping. It’s an easy, homey dish perfect for weeknights or a cozy dinner with friends.

Gnocchi alla Sorrentina is a comforting Italian bake of pillowy potato gnocchi tossed in a fragrant tomato-basil sauce and finishe... Show more

By SofiaaFoodie · Original recipe

Health Grade

B · Healthy

Time

40 min

Price

1,25 €

Calories

431 kcal

vegetarian

low calorie

low sugar

satiating

Method

Preheat the oven

Heat the oven to 200° C so it is ready when the gnocchi go in.

Chop the aromatics

Peel and finely chop the Onion (or the shallots if you're using them), then mince the Garlic.

Build the sauce

Warm the Olive Oil in a saucepan over medium heat. Add the chopped onion and cook, stirring often, for 5 minutes until soft and translucent. Stir in the garlic, then add the Tomato Puree with Salt and Pepper. Lower the heat and let it simmer gently for 10 minutes, stirring now and then, until the sauce looks a little thicker. Stir in most of the Basil, saving a few leaves for the finish.

Cook the gnocchi

While the sauce simmers, bring a large pot of salted water to a boil. Add the Gnocchi and cook for 2 minutes, or until they float to the surface and look tender. Lift them out with a slotted spoon or drain them well in a colander.

Assemble and bake

Stir the drained gnocchi into the sauce until every piece is coated, then spoon everything into a baking dish. Tear the Fresh Mozzarella over the top in bite-size pieces so it melts evenly. Bake for 15 minutes until the cheese is melted, bubbling, and lightly golden in spots. Finish with the reserved basil and serve hot.