Gnocchi alla Sorrentina
Considered both a hearty, rustic dish and an elegant option, you simply can't go wrong with gnocchi alla sorrentina. The flavors in this Italian recipe are outstanding!
Servings: 4
Ingredients
- 1 Tablespoon olive oil
- 4 Cloves garlic large, minced
- 28 Ounces canned tomatoes San Marzano or similar good quality
- ¼ Teaspoon salt
- 1/8 Teaspoon black pepper freshly ground
- ½ Cup fresh basil leaves torn or roughly chopped
- 1 Pound gnocchi fresh
- 8 Ounces fresh mozzarella cheese cut or torn into ½-inch cubes
- ½ Cup parmesan cheese shredded
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a large oven-safe skillet over a medium heat for 1 or 2 minutes. Reduce the temperature to low and add the garlic, then cook for about 2 minutes. Continue to sauté, stirring to prevent the garlic from burning.
- Add the tomatoes, salt, and pepper; cook for 8 to 10 minutes. Use a spatula or wooden spoon to break up and crush the whole tomatoes.
- Add half of the mozzarella cubes and half of the chopped basil to the tomato sauce and mix well.
- Add the gnocchi and mix well.
- Top with the remaining mozzarella and half of the parmesan cheese.
- Bake in the oven for 15 to 20 minutes, or until the mozzarella is melted and starts to brown.
- Top with the remaining parmesan and basil, and serve immediately.
Notes
Use good quality tomatoes: I've had great results using the Mutti brand of canned tomatoes. Cirio is also a good one. Inferior quality tomatoes can result in an overly acidic sauce, so avoid using those!
Give the oven time to heat up: It's important to get the oven nice and hot before baking the dish. This means the mozzarella cheese melts without risking the gnocchi being overcooked.
Using frozen gnocchi? Thaw it in the refrigerator before beginning this recipe.
No oven proof skillet? You can transfer the gnocchi alla sorrentina mixture into an oven proof baking dish and then add the remaining mozzarella and parmesan cheese on top and bake until done.
Give the oven time to heat up: It's important to get the oven nice and hot before baking the dish. This means the mozzarella cheese melts without risking the gnocchi being overcooked.
Using frozen gnocchi? Thaw it in the refrigerator before beginning this recipe.
No oven proof skillet? You can transfer the gnocchi alla sorrentina mixture into an oven proof baking dish and then add the remaining mozzarella and parmesan cheese on top and bake until done.
Nutrition
Calories: 503kcal | Carbohydrates: 57g | Protein: 25g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 1348mg | Potassium: 658mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1066IU | Vitamin C: 20mg | Calcium: 536mg | Iron: 7mg
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