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Gnocchi alla Sorrentina

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine Italian
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 2 pounds of potato gnocchi
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1 can of whole peeled tomatoes
  • 1/2 teaspoon of red pepper flakes
  • Salt and pepper, to taste
  • 1/4 cup of chopped fresh basil
  • 8 ounces of fresh mozzarella cheese, sliced
  • 1/4 cup of grated Parmesan cheese

Instructions
 

  • Preheat the oven to 375°F.
  • Cook the potato gnocchi in a large pot of salted boiling water according to package instructions until they float to the surface.
  • While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat.
  • Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
  • Add the whole peeled tomatoes to the skillet, breaking them up with a wooden spoon.
  • Season the tomato sauce with red pepper flakes, salt, and pepper to taste.
  • Let the sauce simmer for 10 minutes, stirring occasionally.
  • Drain the cooked gnocchi and add them to the tomato sauce.
  • Stir to combine the gnocchi and sauce.
  • Add the chopped fresh basil to the skillet and stir to combine.
  • Transfer the gnocchi and sauce to a baking dish.
  • Top the gnocchi with sliced mozzarella cheese and grated Parmesan cheese.
  • Bake the gnocchi for 20-25 minutes, or until the cheese is melted and bubbly.
  • Let the gnocchi cool for a few minutes before serving.