Gnocchi at Sunset in Sorrento
Sorrento's Sunset Gnocchi will take you to the Amalfi Coast's sun-drenched coastlines. Pillowy potato gnocchi baked in a hearty, handmade tomato sauce flavored with fresh basil, garlic, and a hint of oregano make up this delectable dish. After that, the gnocchi are baked till golden and topped with creamy mozzarella and a sprinkling of Parmigiano-Reggiano. A lovely blend of basic ingredients that enhance Mediterranean aromas, this comfortable Italian classic is ideal for special occasions or warm family gatherings.
Sorrento's Sunset Gnocchi
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Calories
450
Author:
Angie M.
Gnocchi at Sunset in Sorrento
Sorrento's Sunset Gnocchi will take you to the Amalfi Coast's sun-drenched coastlines. Pillowy potato gnocchi baked in a hearty, handmade tomato sauce flavored with fresh basil, garlic, and a hint of oregano make up this delectable dish. After that, the gnocchi are baked till golden and topped with creamy mozzarella and a sprinkling of Parmigiano-Reggiano. A lovely blend of basic ingredients that enhance Mediterranean aromas, this comfortable Italian classic is ideal for special occasions or warm family gatherings.
Ingredients
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1 lb potato gnocchi
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2 cups (500ml) canned San Marzano tomatoes, crushed
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2 tbsp extra virgin olive oil
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2 cloves garlic, minced
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1 tsp dried oregano
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½ tsp red pepper flakes (optional)
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Salt and black pepper, to taste
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½ cup fresh basil leaves, torn
1½ cups fresh mozzarella, cubed
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¼ cup grated Parmigiano-Reggiano cheese
1 tbsp unsalted butter (for greasing the baking dish)
Directions
Prepare the Sauce
In a large pan, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the crushed San Marzano tomatoes, oregano, red pepper flakes, salt, and black pepper.
Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens.
Stir in the fresh basil leaves and turn off the heat.
Cook the Gnocchi
Bring a large pot of salted water to a boil.
Add the gnocchi and cook until they float to the surface (about 2-3 minutes).
Drain the gnocchi and transfer them to the tomato sauce, tossing to coat evenly.
Assemble the Dish
Preheat the oven to 400°F (200°C).
Grease a baking dish with butter and pour in the gnocchi and sauce mixture.
Scatter the cubed mozzarella evenly over the top.
Sprinkle with grated Parmigiano-Reggiano.
Bake
Place the dish in the preheated oven and bake for 15 minutes or until the cheese is melted and bubbling.
For a golden top, switch to broil for the last 2-3 minutes.
Serve
Let the dish rest for a few minutes, then garnish with extra basil leaves.
Serve warm and enjoy!