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Recipe · Baked pasta

Gnocchi alla Sorrentina

Potato gnocchi, tomato sauce and mozzarella bake together into a golden, comforting supper.

15 minutes prep · 30 minutes cooking · 4 servings

Gnocchi with tomato sauce, mozzarella and basil

Photo by Max Griss · Unsplash

Ingredients

4 servings

  • 800 g potato gnocchi
  • 500 g passata
  • 1 garlic clove
  • 2 tbsp olive oil
  • 200 g mozzarella
  • 40 g Parmesan
  • 1 handful basil leaves

Method

  1. 1. Make the tomato sauce

    Warm the garlic in olive oil

    Heat the oven to 220 °C / 425 °F. Soften the garlic briefly in olive oil, add the passata, season and simmer uncovered for 12 minutes.

  2. 2. Cook the gnocchi

    Poach briefly in salted water

    Cook the gnocchi in gently boiling salted water according to the packet. Lift them out with a slotted spoon as soon as they float and drain.

  3. 3. Bake until golden

    Serve with fresh basil

    Toss the gnocchi with the sauce in a baking dish. Tear the mozzarella over the top and scatter with Parmesan. Bake for 12–15 minutes until bubbling and golden in places. Serve with basil.

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