Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a classic Italian dish made with soft potato gnocchi baked in a delicious tomato sauce with melted mozzarella.
Servings: 4 people
Calories: 246kcal
Equipment
Ingredients
- 1 lb Gnocchi homemade or store-bought
- 15 oz (1 can) Crushed Tomatoes
- 2 Garlic cloves minced
- Extra-Virgin Olive Oil
- Basil leaves fresh or frozen
- 2 Mozzarella balls (about 7 oz each)
- Salt
- ¼ cup Parmesan Cheese grated
Instructions
- In a cast-iron skillet or oven-proof pan, drizzle the olive oil and add the minced garlic. Cook for a couple of minutes on medium heat until it starts to sizzle.
- Pour the crushed tomatoes and add about half can of water to the skillet. Bring to a simmer then turn the heat to low.
- Add the basil leaves to the tomato sauce and season with salt to taste. Simmer for about 30 minutes to 1 hour. If necessary, add a bit of water.
- Bring a large pot of salted water to boil and turn on the oven to 450°F (230°C) with broiler. Add the shredded mozzarella balls to the tomato sauce and mix. Turn off the heat.
- Toss the gnocchi in the boiling water and cook until they rise to the surface. Then drain with a skimmer and toss them in the tomato sauce. Mix well until they're all fully coated.
- Sprinkle the Parmesan cheese on top and move to the oven for 5-10 minutes until golden brown on top and bubbling.
Notes
Place any remaining gnocchi in an airtight container and refrigerate for up to 3 days. Or freeze for up to 2 months.
Nutrition
Calories: 246kcal | Carbohydrates: 49g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 628mg | Potassium: 324mg | Fiber: 5g | Sugar: 5g | Vitamin A: 281IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 6mg
