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EasyMain coursesvegetarianCC0 1.0 Universal
Classic Gnocchi alla Sorrentina (Baked Potato Gnocchi with Tomato Sauce and Mozzarella)
The iconic pride of Sorrento: pillowy potato gnocchi tossed in sweet garlic-infused San Marzano tomato pomodoro sauce, baked in a clay dish under molten strings of fresh mozzarella and aged Parmigiano.
Prep
15 min
Cook
20 min
Total
35 min
Oven
200Ā°C (180Ā°C vent.)
Ingredients
servings
4
- Fresh potato gnocchi500 g
- San Marzano crushed tomato passata500 ml
- Fresh mozzarella, cubed and drained200 g
- Grated Parmigiano Reggiano50 g
- Garlic clove, smashed1 clove
- Extra virgin olive oil2 tbsp
- Fresh basil leaves10 pc
- Fine sea salt1 tsp
Preparation Steps
1
SautƩ garlic in olive oil 1 min, pour in tomato passata, salt, and basil. Simmer gently for 12 minutes, then discard garlic.
12 min timer
2
Cook gnocchi in boiling salted water. As soon as they float (about 2 mins), transfer with slotted spoon into tomato sauce.
3 min timer
3
Gently fold gnocchi into sauce with half the mozzarella and half the Parmesan, then pour into baking dish.
2 min timer
4
Scatter remaining cheeses on top and broil at 200Ā°C for 10-12 minutes until bubbling, golden brown, and stringy.
11 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
20g
Carbohydrates
58g
Fat
19g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
