Gnocchi alla Sorrentina
Soft potato gnocchi baked in a bubbling tomato sauce with fresh mozzarella and basil — Sorrento's greatest gift.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
easy
Cuisine
Italian
vegetarian
Ingredients
800gpotato gnocchi
800gpassata
4 clovesgarlic, minced
300gfresh mozzarella, torn
80gparmesan, grated
1 handfulfresh basil
4 tbspextra virgin olive oil
Instructions
1
Sauté garlic in olive oil, add passata and basil, simmer 15 minutes.
2
Cook gnocchi in salted boiling water until they float, drain.
3
Mix gnocchi with tomato sauce.
4
Transfer to a baking dish, scatter mozzarella and parmesan over.
5
Bake at 200C for 15 minutes until cheese is melted and golden.
6
Scatter with fresh basil and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
422
Protein
29g
Fat
32.2g
Carbs
4.3g
Fiber
0.1g
Sodium
777mg
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