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Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: about 800–1000 g gnocchi; 4 garlic cloves (chopped); 800 g tinned tomatoes (chopped or whole); 3 balls of mozzarella (125 g each); about 90 g Parmesan (or one more mozzarella); olive oil; salt and pepper; opt. basil

Baked gnocchi in a garlicky tomato sauce under a blanket of melted mozzarella

Hands-on: 15 min
Total: 50 min
Makes: 3 servings
Difficulty: Easy

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Gnocchi that start on the hob and finish in the oven: tomatoes, plenty of garlic and twice the mozzarella, baked until golden and bubbling on top.

Ingredients

Makes

servings

Serves 2–3

about 800–1000 g gnocchi
4 garlic cloves chopped
800 g tinned tomatoes chopped or whole
3 balls of mozzarella 125 g each
about 90 g Parmesan or one more mozzarella
olive oil
salt and pepper
opt. basil

Method

Preheat the oven to 220 °C (425 °F), conventional setting.
Heat a little olive oil in a large frying pan and fry the chopped garlic for 1–2 minutes.
Add the tinned tomatoes and let them simmer for 10–20 minutes.
Meanwhile, bring a pan of salted water to the boil and cook the gnocchi until they float to the surface. Drain.
Chop half of the mozzarella, stir it into the tomato sauce and season with salt and pepper. Then fold in the gnocchi.
Tip everything into an ovenproof dish, scatter over the rest of the mozzarella (and the Parmesan) and bake for about 20 minutes, until golden and bubbling. Serve with basil if you like.

Gnocchi alla Sorrentina

Ingredients

Method

Ingredients

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