What is more comforting than light and fluffy potato gnocchi baked in a simple and fresh tomato basil sauce topped with bubbling cheese. If you are looking for a recipe to feed a crowd this is the recipe for you! Not only is it rather simple, but it is an economical meal as well. The potato make it filling and comforting.
I recommend using homemade gnocchi but store bought would also work, as well as make a quick weekday meal!
Check out our homemade gnocchi recipe here!
Gnocchi Alla Sorrentina
Description
Potato gnocchi baked in a simple tomato sauce and mozzarella cheese.
Ingredients
Instructions
-
Prepare the tomato sauce
Place a skillet on medium heat. Add a tablespoon of olive oil and add the garlic. Let simmer for a couple minutes then add the tomato passata. Rinse the tomato jar with a splash of water and add to the skillet. Add basil and season with salt. Continue simmering for 20 minutes.
-
Boil gnocchi
Bring a large pot of well salted water to a boil. Add the gnocchi and cook for 5 minutes or until they float.
If using packaged gnocchi follow instructions on pack. -
Combine gnocchi with sauce
When the gnocchi start to float transfer them to the tomato sauce. Toss to coat all the gnocchi and remove from heat.
-
Assemble
You can either bake the gnocchi in the skillet or transfer to an oven safe dish. I like to use a 8 x 9 baking dish.
Add a couple spoonfuls of tomato sauce to the bottom of the baking dish to prevent the gnocchi from sticking. Add half the gnocchi then a layer of mozzarella and parmesan. Top with the remaining gnocchi and top with remaining cheese.
-
Bake the Gnocchi Alla Sorrentina
Bake at 420 for 20 minutes. For an extra browned top broil for 2 minutes after baking.
Allow to cool at least 5 minutes before serving.
