Photo by Mike Higdon
Gnocchi alla Sorrentina
Servings: 4 people
Ingredients
- 1 package shelf-stable potato gnocchi
- 1, 28- ounce bottle tomato passata fine tomato purée
- 1, 8- ounce ball fresh mozzarella
- 2 cloves garlic minced
- 1 handful of whole fresh basil leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F and boil large pot of water.
- While waiting for water to boil and oven to come to temperature, add olive oil to large, ovenproof skillet and cook over medium heat; add garlic and cook for about a minute or until it’s fragrant.
- Add passata to the skillet with a healthy pinch of salt; bring to simmer and lower heat. Take half of the mozzarella ball and roughly chop. Add to sauce with fresh basil leaves and simmer for about 10 minutes.
- While sauce is simmering, add a large pinch of salt and gnocchi to boiling water and cook until floating (about 2 minutes).
- Remove basil leaves from sauce, then use slotted spoon to remove gnocchi from water. Add gnocchi to sauce in skillet and toss. Take remaining mozzarella, roughly tear, and evenly place across top of sauce and gnocchi mixture.
- Place skillet in oven for 20 minutes until cheese is bubbling and caramelized on top. If you don’t have an ovenproof skillet, instead, transfer ingredients to a 2-quart glass baking dish for cooking in the oven.
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