Sorrento-Style Gnocchi
A delightful dish combining rich flavors of tomatoes and fresh basil, topped with melted mozzarella cheese.
Ingredients
For the Sauce
- 2 tablespoon olive oil
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 1 to taste Salt and black pepper
- 32 ounces whole peeled tomatoes (1 can)
- 15 ounces tomato purée (or tomato passata)
- ¼ cup fresh basil (packed)
- 8 ounces fresh mozzarella (divided)
For the Gnocchi
- 1 package prepared gnocchi (17.5 ounces)
- to taste Fresh basil for topping For garnish
Instructions
Preparation
- Preheat the oven to 425°F.
- In a large ovenproof pan or skillet set over medium heat, heat the olive oil.
- Add the onions and cook until softened, about 5 minutes.
- Add the garlic and season with salt and black pepper. Cook for an additional minute.
- Add the whole peeled tomatoes (with the juice) and the tomato purée to the skillet. Mix well to combine.
- Use a large wooden spoon or metal spatula to break the stewed tomatoes into smaller pieces as the sauce comes to a simmer.
- Add the fresh basil, cover the skillet, and reduce heat to medium-low. Cook for 10 minutes.
Cooking the Gnocchi
- Bring a large pot of salted water to a boil.
- Transfer the sauce to a blender and blend until smooth. Return the sauce to the pan and add about a third of the mozzarella cheese. Season with additional salt and pepper, to taste.
- Cook the gnocchi just until they float to the surface. Use a slotted spoon to remove the gnocchi and add directly to the tomato sauce.
- Toss the gnocchi to coat and top with the remaining mozzarella cheese and fresh basil.
Baking
- Transfer to the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden.
Notes
For serving, pair with a side salad dressed in a simple vinaigrette or crusty Italian bread. To store, keep in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F.