Gnocchi Sorrentina Mozzarella (Printable Version)
Cloud-like gnocchi with creamy cheese and herby tomato sauce baked until it’s golden and perfect—classic Italian goodness all in one dish.
# What You'll Need:
→ Main Ingredients
01 -
Black pepper as much as you like
02 -
Salt to your taste
03 -
One tablespoon olive oil
04 -
8.8 ounces mozzarella, torn or chopped up
05 -
Big handful of basil leaves, fresh
06 -
2 garlic cloves, chopped fine
07 -
28 ounces canned crushed or pomodorini tomatoes
08 -
1 lb potato gnocchi
# Step-by-Step Guide:
01 -
Flip on your oven to 430°F, that's 220°C, and let it heat up.
02 -
Splash some olive oil in a big pan over medium heat. Drop in the garlic and let it sizzle for a minute or two 'til it smells good, but don't let it brown.
03 -
Toss in the canned tomatoes, add a nice pinch of salt and black pepper. Simmer for ten minutes. Squish the tomatoes with your spoon so they get soft and break up.
04 -
Stir in about half your mozzarella and most of those basil leaves. Mix it all up so the cheese and basil melt into the sauce.
05 -
Get a big pot of salty water boiling. Dump in the gnocchi. When they float up, scoop them out gently with a slotted spoon.
06 -
You can drop the cooked gnocchi right into your sauce and gently toss to coat. If you're not using an oven-friendly pan, slide everything into a baking dish now.
07 -
Top everything with the leftover mozzarella, then pop it in the oven for twenty minutes. Look for golden, bubbling cheese on top before taking it out.
# Additional Notes:
01 -
Using really good tomatoes means your sauce won't taste too sour. Make sure your oven's good and hot before baking to melt the cheese just right and keep your gnocchi tender.