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Gnocchi alla Sorrentina
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Gnocchi alla Sorrentina

40 minServes 4Nutri-Score C€€
from @notorious_foodie92 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • potato gnocchiGrains800 g
  • tomato passataPantry700 ml
  • garlic (peeled and crushed)Produce2 pieces
  • olive oilPantry30 ml
  • fresh basil (leaves picked)Produce10 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices1 g
  • mozzarella (drained and torn)Dairy250 g
  • parmesan (finely grated)Dairy60 g

per serving

Nutrition

538kcal

Carbs
80 g
Proteins
20 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Baking dish
  • Colander

step by step

Method

  1. Make the tomato sauce

    • Warm the olive oil in a frying pan and gently fry the garlic until fragrant.
    • Pour in the tomato passata, season with salt and pepper and simmer until slightly thickened.
    • Add a few basil leaves and set the sauce aside.
    Step 1

  2. Cook the gnocchi

    • Bring a large saucepan of salted water to a boil.
    • Drop in the gnocchi and drain with a colander as soon as they float to the surface.
    Step 2

  3. Combine with the sauce

    • Toss the drained gnocchi into the tomato sauce.
    • Stir in half of the parmesan and a few basil leaves.
    Step 3

  4. Assemble and bake

    • Transfer the gnocchi to a baking dish.
    • Scatter over the torn mozzarella, the remaining parmesan and basil.
    • Bake at 200 °C until the cheese is melted and bubbling.
    Step 4

  5. Serve

    • Let the dish rest for a couple of minutes and serve hot.
    Step 5
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