Gnocchi alla Sorrentina

Method9 steps

1. 1

   Step 1: Preheat the oven to 180°C (355°F). Wash the 6–8 basil leaves, chop some for the sauce and hold the remaining leaves for serving. Slice all 400 g fresh mozzarella and grate all 100 g Parmigiano for topping.

   Uses 6–8 fresh basil leaves, washed; chop some and hold the rest · 400 g fresh mozzarella, sliced · 100 g Parmigiano, grated

2. 2

   Step 2: Wash the twelve cherry tomatoes and halve larger ones. Peel the two garlic cloves. Arrange tomatoes and garlic in one layer on a baking tray, drizzle with 2 tablespoons olive oil and sprinkle with roasting salt. Roast at 180°C until the tomatoes begin to shed their skins; no numeric roast time is authored.

   Uses 12 cherry tomatoes · 2 garlic cloves · 2 tablespoons olive oil, half the 4 tablespoon supply · Salt for roasting the tomatoes and garlic, to taste

   
3. 3

   Step 3: Heat the remaining 2 tablespoons olive oil in a sauté pan. Add all the roasted tomatoes and garlic, all their tray juices and the chopped basil for the sauce. Sauté for 2–3 minutes.

   Sauté roasted tomatoes · 3 minUses All the roasted tomatoes, garlic and juices · The remaining 2 tablespoons olive oil · Some of the prepared basil, holding the remaining leaves

   
4. 4

   Step 4: Remove and discard both garlic cloves. Stir in all 400 g passata, season with sauce salt and pepper and simmer about 15 minutes. Keep the oven ready at 180°C for the final bake.

   Simmer sauce · 15 minUses The roasted-tomato sauce base · 400 g passata · Salt for tomato sauce, to taste · ground black pepper (to taste)

   
5. 5

   Step 5: While the sauce simmers, bring a large pot of water to the boil and add gnocchi-water salt. Add all the prepared raw potato gnocchi (550 g) and let them rise naturally without stirring. When they float and are tender according to their own instructions, lift them out with a slotted spoon.

   Uses Water for cooking gnocchi, as needed · Salt for cooking gnocchi in boiling water, as needed · 550 g prepared raw potato gnocchi

6. 6

   Step 6: Mix all the cooked gnocchi with all the tomato sauce until evenly coated, then transfer to a baking dish.

   Uses All the boiled gnocchi · All the simmered sauce

   
7. 7

   Step 7: Cover the sauce-coated gnocchi with all the prepared mozzarella slices and sprinkle all the grated Parmigiano over the top.

   Uses The assembled gnocchi and sauce · All 400 g mozzarella sliced earlier · All 100 g hard cheese grated earlier

   
8. 8

   Step 8: Bake at 180°C (355°F) for about 15–20 minutes, until the cheese melts and the top begins to turn golden brown.

   Bake gnocchi · 20 minUses The completed baking dish

9. 9

   Step 9: Serve immediately in four portions, garnished with the reserved washed basil leaves, whole or chopped now. For the source vegetarian variation, use a hard cheese made without animal rennet and check the mozzarella label too.

   Uses All the hot baked gnocchi · The remaining basil leaves held for garnish