Gnocchi alla Sorrentina
An Italian dish of gnocchi that's been simmering in a simple tomato sauce with fresh basil and plenty of mozzarella.
Servings: 4 people
Ingredients
- 1 lb fresh gnocchi
- 1 28 oz can San Marzano whole plum tomatoes
- 1 small yellow onion finely chopped
- 3-4 garlic cloves minced
- ΒΌ cup fresh basil julienned (plus more for serving)
- 8 oz fresh mozzarella
- Pinch red pepper flakes
- Salt and pepper to taste
Instructions
- Add a pot of water to the stove, covered, and turn on the heat to let it come to a boil. Preheat the oven to 420 degrees F. Pour the whole tomatoes into a bowl and, with clean hands, smoosh each tomato to break it up.
- Add olive oil to an oven-safe skillet over medium heat. Add the onions and a pinch of salt. Cook until the onions begin the often, then add the garlic and cook for one minute.
- Pour the tomatoes into the skillet. Add a pinch of red pepper flakes, some pepper and a pinch more salt. Stir and let simmer for 10 minutes.
- Add half of the mozzarella, tearing off small pieces, along with the basil and stir. At this time, add a big pinch of salt to the boiling water along with the gnocchi. These will only have ~2 minutes to float. Once then do, use a slotted spoon to transfer them directly to the sauce, making sure to get some pasta water over also.
- Stir everything together, then add the rest of the mozzarella on top. Transfer to the oven and bake for ~20-25 minutes, or until the cheese is melted and bubbly. Top with fresh basil.