Soft potato gnocchi baked in a vibrant tomato and basil sauce with melting mozzarella and Parmesan until bubbling and golden.
Ingredients
Ingredients
800g potato gnocchi
1 tbsp olive oil
2 garlic cloves, finely chopped
500g passata
1 tsp dried oregano
Small handful fresh basil leaves
250g mozzarella, drained and torn
50g vegetarian Parmesan-style hard cheese, finely grated
Salt and freshly ground black pepper
Instructions
1
Heat the oven to 220°C/200°C fan/Gas 7.
2
Heat the olive oil in a saucepan, add the garlic and cook gently for 30 seconds. Pour in the passata, add the oregano, season and simmer for 10–12 minutes. Stir through most of the basil.
3
Cook the gnocchi in a large pan of salted boiling water. As soon as they float to the surface, lift them out with a slotted spoon and add them to the tomato sauce.
4
Transfer the gnocchi and sauce to a baking dish. Dot over the mozzarella and scatter with the grated hard cheese.
5
Bake for 12–15 minutes until bubbling and lightly golden. Finish with the remaining basil and serve hot.
Note
Drain the mozzarella well before using so the finished bake does not become watery. Use vegetarian hard cheese if required.
Keywords:
gnocchi alla Sorrentina, baked gnocchi, Italian gnocchi bake, tomato mozzarella gnocchi
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