Gnocchi alla SorrentinaGnocchi alla SorrentinaGnocchi alla Sorrentina
A classic Italian comfort food dish with soft potato gnocchi baked in a rich tomato sauce with melted mozzarella and fresh basil. This one-pan meal originates from Sorrento in Southern Italy and delivers incredible flavour with minimal effort.
Prep Time
2m
Cook Time
35m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Potato gnocchi500 g
- Canned pomodorini tomatoes800 g
- Garlic cloves2 whole
- Fresh basil1 large handful
- Mozzarella250 g
- Olive oil1 tbsp
- Salt to taste
- Pepper to taste
A classic Italian comfort food dish with soft potato gnocchi baked in a rich tomato sauce with melted mozzarella and fresh basil. This one-pan meal originates from Sorrento in Southern Italy and delivers incredible flavour with minimal effort.
InstructionsInstructionsInstructions
If making your own potato gnocchi follow a step by step guide, alternatively use store bought.
Preheat the oven to 220°C (430°F).
Heat the olive oil in a large ovenproof skillet. Add the finely chopped garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the canned pomodorini tomatoes with a good pinch of salt and pepper. Simmer the sauce for 10 minutes, breaking up the tomatoes enough so they burst open. Once simmered, add half of the roughly chopped mozzarella and fresh 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 (usually just 2-3 minutes).
Remove the gnocchi with a slotted spoon and add directly to the tomato sauce, tossing gently to coat. If your pan or skillet is not oven-proof, transfer the gnocchi mixture to an oven-proof baking dish.
Top the gnocchi with the remaining mozzarella and bake for 20 minutes until the cheese is melted, bubbling and golden.
Serve immediately, garnished with additional fresh basil leaves if desired.
Prep Time
2m
Cook Time
35m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Potato gnocchi500 g
- Canned pomodorini tomatoes800 g
- Garlic cloves2 whole
- Fresh basil1 large handful
- Mozzarella250 g
- Olive oil1 tbsp
- Salt to taste
- Pepper to taste
InstructionsInstructionsInstructions
If making your own potato gnocchi follow a step by step guide, alternatively use store bought.
Preheat the oven to 220°C (430°F).
Heat the olive oil in a large ovenproof skillet. Add the finely chopped garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the canned pomodorini tomatoes with a good pinch of salt and pepper. Simmer the sauce for 10 minutes, breaking up the tomatoes enough so they burst open. Once simmered, add half of the roughly chopped mozzarella and fresh 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 (usually just 2-3 minutes).
Remove the gnocchi with a slotted spoon and add directly to the tomato sauce, tossing gently to coat. If your pan or skillet is not oven-proof, transfer the gnocchi mixture to an oven-proof baking dish.
Top the gnocchi with the remaining mozzarella and bake for 20 minutes until the cheese is melted, bubbling and golden.
Serve immediately, garnished with additional fresh basil leaves if desired.