Gnocchi alla Sorrentina
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Recipe Intro From trishale
This Gnocchi alla Sorrentina recipe features soft potato gnocchi baked in a rich tomato sauce, topped with melty mozzarella and fresh basil. Using Red Gold® Crushed Tomatoes gives this dish an irresistible, fresh, and vibrant taste. Perfect for a cozy dinner that feels straight out of Italy!
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Recipe Card
ingredients
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 3 tablespoons Red Gold Tomato Paste
- 2 cups Red Gold® crushed tomatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
- 1 pound potato gnocchi
- 1 ball (about 8 ounces) fresh mozzarella, diced
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves
Method
Step 1
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (1–2 minutes). Stir in tomato paste and cook for 3 minutes.
Step 2
Pour in the crushed tomatoes, season with salt, pepper, and red pepper flakes, and let simmer for 10–15 minutes, stirring occasionally, until the sauce thickens. Add torn basil leaves for extra flavor.
Step 3
While the sauce is simmering, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2–3 minutes). Drain and set aside.
Step 4
Toss the cooked gnocchi into the skillet with the tomato sauce, mixing gently to coat evenly.
Step 5
Transfer the gnocchi and sauce to an oven-safe baking dish. Scatter diced mozzarella on top, sprinkle with Parmesan, and add a few more basil leaves.
Step 6
Preheat the oven to 400°F. Bake for 10–15 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes.
Step 7
Remove from the oven and let cool slightly. Garnish with additional fresh basil before serving.