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Baked Gnocchi alla Sorrentina with Tomato, Basil and Melted Mozzarella
Campania's soul food: tender potato gnocchi tossed in rich San Marzano tomato sauce, topped with creamy fresh mozzarella and Parmesan, then baked to bubbly golden perfection.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Fresh potato gnocchi500 g
- Crushed tomatoes (passata)500 g
- Fresh mozzarella cheese200 g
- Grated Parmesan cheese40 g
- Extra virgin olive oil2 tbsp
- Garlic cloves2 clove
- Fresh basil leaves10 piece
- Salt1 tsp
Preparation Steps
1
Sauté garlic in olive oil for 1 minute, add crushed tomatoes, salt, and torn basil. Simmer gently for 10 minutes.
10 min timer
2
Cook gnocchi in boiling salted water. As soon as they float to the surface (about 2 minutes), scoop them directly into the tomato sauce.
2 min timer
3
Toss gnocchi with sauce and half of the diced mozzarella. Transfer into a lightly oiled baking dish.
1 min timer
4
Top with remaining mozzarella, grated Parmesan, and fresh basil leaves. Bake at 200°C (400°F) for 15 minutes until bubbly and golden.
15 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
