Gnocchi alla Sorrentina (Italian Gnocchi Bake)

Ingredients

• 1.1 lb / 500g potato gnocchi - good quality store bought or homemade
• 14 oz / 400ml tomato passata / jarred tomato puree
• 2 garlic cloves diced
• 1/4 cup grated parmesan cheese
• 5.5 oz / 150g fresh mozzarella
• Handful fresh basil leaves
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. 1

   Start by making the tomato sugo by sauteing the garlic in a skillet with olive oil for a few minutes

2. 2

   Once lightly golden, pour in the passata then rinse the bottle with about ⅓ cup of water and pour this in too. Season well with salt and a small pinch of pepper, tear in most of the basil leaves, give it a stir and let it simmer with the lid on over low heat for about 15 -20 minutes

3. 3

   Tear or chop the mozzarella into small pieces and let them drain on a plate with paper towels to remove the excess moisture

4. 4

   Once the sauce is nearly done, preheat the oven to 350℉/180℃. Boil the gnocchi in a large pot of salted water as per package instructions. Once they float to the top, they’re usually ready

5. 5

   Carefully drain them through a strainer and add them straight to the sauce

6. 6

   Add the parmesan and half of the mozzarella cheese and lightly toss into the sauce being careful not to break up the gnocchi

7. 7

   Pour the gnocchi and sauce into an oven dish that has been lightly sprayed with olive oil. Scatter the remaining mozzarella on top and bake in the oven for about 15 minutes until you see its bubbling and the cheese has melted

8. 8

   Garnish the top with some fresh basil leaves and serve up your cozy Gnocchi alla Sorrentina and enjoy!