Gnocchi alla Sorrentina Tomato Mozzarella (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound potato gnocchi
02 -
28 ounces canned pomodorini tomatoes or crushed tomatoes
03 -
2 garlic cloves, finely chopped
04 -
1 large handful fresh basil leaves
05 -
8.8 ounces mozzarella cheese, roughly chopped or torn
06 -
1 tablespoon olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
# Instructions:
01 -
Preheat the oven to 430°F (220°C).
02 -
In a large skillet, heat olive oil over medium heat. Add chopped garlic and sauté for 1–2 minutes until aromatic but not browned.
03 -
Add canned pomodorini tomatoes with a generous pinch of salt and black pepper. Simmer for 10 minutes, using a spoon to break up the tomatoes until they burst and soften.
04 -
Add half of the chopped mozzarella and most of the fresh basil to the tomato sauce. Stir until well combined.
05 -
Bring a large pot of salted water to a boil. Add gnocchi and cook until they rise to the surface. Remove gently with a slotted spoon.
06 -
Transfer the cooked gnocchi to the tomato sauce and toss delicately to coat. Use an oven-proof skillet or transfer to a suitable baking dish if needed.
07 -
Scatter the remaining mozzarella on top and bake for 20 minutes, or until the cheese is melted, bubbling and golden.
# Notes:
01 -
For best results, use high-quality tomatoes to avoid overly acidic sauce. Preheat the oven thoroughly before baking so the mozzarella melts evenly without overcooking the gnocchi.