Gnocchi alla Sorrentina

Method7 steps · about 37 min

1. 1

   Step 1: Start with ready potato gnocchi; if making them from scratch, prepare them separately before following this recipe. Drain and pat the mozzarella (250 g) dry, then tear it roughly and divide into two equal 125 g portions.

   Uses 250 g fresh mozzarella, drained, patted dry and roughly torn, divided

2. 2

   Step 2: Preheat a fan/convection oven to 220°C (430°F).

3. 3

   Step 3: Heat the olive oil (1 tbsp) in a large skillet. Add the chopped garlic (2) and cook for 1–2 minutes until fragrant, without browning it.

   Cook garlic until fragrant · 2 minUses 1 tbsp olive oil · 2 garlic cloves, finely chopped

4. 4

   Step 4: Add the canned pomodorini and juices to the garlic mixture with some sauce salt and pepper. Simmer for about 10 minutes, breaking the tomatoes so they burst open. Stir in one 125 g half of the prepared mozzarella and the fresh basil (1 large handful).

   Simmer tomato sauce before adding mozzarella and basil · 10 minUses fragrant garlic in olive oil · 800 g canned pomodorini (cherry tomatoes), with their juices · Salt, to season the tomato sauce · Black pepper, to season the tomato sauce · First 125 g half of prepared mozzarella · 1 large handful fresh basil

5. 5

   Step 5: Meanwhile, bring a large pot of water to a boil and season it with cooking-water salt. Add the uncooked gnocchi and cook until they float, following any additional packet directions for cooking through.

   Uses Water, enough to boil the gnocchi · Salt, as needed to season the gnocchi cooking water · 500 g ready potato gnocchi, uncooked

6. 6

   Step 6: Lift the cooked gnocchi with a slotted spoon and toss them with the prepared tomato, mozzarella and basil sauce. Transfer to an ovenproof baking dish if the skillet is not oven-safe.

   Uses cooked gnocchi · tomato-mozzarella-basil sauce

7. 7

   Step 7: Scatter the remaining prepared 125 g mozzarella over the sauced gnocchi. Bake for about 20 minutes, until hot through and the topping is melted, bubbling and golden. Serve as four portions.

   Bake gnocchi alla Sorrentina · 20 minUses sauced gnocchi in ovenproof dish · Remaining 125 g half of prepared mozzarella