Gnocchi Alla Sorrentina

Ingredients

• 500 g potato gnocchi
• 400 g san marzano tomatoes
• 200 g mozzarella
• 2 pcs garlic cloves
• 15 g basil
• 30 ml virgin olive oil
• 40 g parmigiano-reggiano
• 1 tsp salt
• 1/2 tsp black pepper

Steps

1. Heat olive oil in a saucepan over medium heat.
2. Add smashed garlic and cook until fragrant, about 1 minute.
3. Crush San Marzano tomatoes by hand into the pan, add salt, and simmer 15 minutes until thickened.
4. Boil the gnocchi in well-salted water until they float to the surface, about 2-3 minutes.
5. Drain and toss gently with the tomato sauce and torn basil leaves.
6. Preheat the oven to 220°C.
7. Transfer the sauced gnocchi to a baking dish.
8. Tear mozzarella into pieces and scatter over the top.
9. Grate Parmigiano over everything.
10. Bake at 220°C for 12-15 minutes until the mozzarella is bubbling and golden brown in spots, and the sauce is sizzling at the edges.
11. Let rest 3 minutes.
12. Garnish with fresh basil leaves and a drizzle of olive oil.
13. Serve straight from the dish.