Gnocchi Sorrentina Mozzarella Tomato (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Black pepper, add to your liking
02 -
Salt, add as needed
03 -
1 tablespoon olive oil
04 -
8.8 ounces mozzarella, torn into chunks or roughly chopped
05 -
A big bunch of fresh basil leaves
06 -
2 garlic cloves, minced
07 -
28 ounces canned pomodorini or crushed tomatoes
08 -
1 pound potato gnocchi
# Steps to Follow:
01 -
Fire up your oven and set it to 430°F (220°C). Let it get nice and hot.
02 -
Pour some olive oil into a big skillet and put it on medium heat. Drop in the chopped garlic and let it cook for a minute or two until you can really smell it, but don't let it go brown.
03 -
Toss in the canned tomatoes, plus a good shake of salt and black pepper. Cook for about 10 minutes and keep crushing those tomatoes with your spoon until they pop and get soft.
04 -
Chuck in most of the basil and half your mozzarella into the tomato sauce and give everything a good mix.
05 -
Fill a big pot with salty water and get it boiling. Drop in your gnocchi; they're ready to go when they float to the top. Scoop them out gently with a slotted spoon.
06 -
Carefully put the cooked gnocchi into the pan with your sauce and gently toss them around so they're all coated. You can use an oven-proof skillet, or just move everything to a baking dish if that's easier.
07 -
Spread the rest of your mozzarella over the top, and slide it in the oven for about 20 minutes, until the cheese gets bubbly and golden on top.
# Additional Tips:
01 -
Tomatoes make all the difference here, so grab some good ones if you can. Let your oven heat up while you prep, so the mozzarella melts just right without drying out the gnocchi.