Gnocchi alla Sorrentina

Tender potato gnocchi tossed in tomato and basil sauce, then combined with mozzarella cheese! Top with more mozzarella and bake until gooey for an ultra-delicious Sorrentina-style gnocchi!

📝 Ingredients

• 1 1/2 pounds potato gnocchi (homemade or store-bought)
• 1 pound cherry tomatoes
• 1 1/3 cup tomato passata
• 2 cups fresh mozzarella cheese (shredded or cut into small cubes)
• 1 garlic clove (minced)
• a bunch fresh basil leaves
• 3 Tablespoons extra virgin olive oil
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Place a large pot filled with water and a good pinch of salt over medium-high heat. Preheat the broil in your oven.
2. 2Heat the olive oil in an oven-proof pan over medium heat. Add garlic and sauté until fragrant.
3. 3Add cherry tomatoes and sauté for about 5 minutes, using the back of the spoon, crush a bit the tomatoes so they burst open.
4. 4Add tomato passata and season with salt and pepper to taste.
5. 5Add basil leaves tearing them with your hands and mix well.
6. 6Set heat to low and simmer for about 5 minutes stirring from time to time until the sauce thickens a bit.
7. 7Meanwhile, cook the gnocchi as indicated in the package.
8. 8Once the gnocchi are cooked, strain them and then add them to the pan with the tomato sauce. Toss to coat well.
9. 9Add ⅔ of mozzarella cheese and gently mix.
10. 10Top with the remaining mozzarella, and add a few basil leaves.
11. 11Place the pan under the broil until the mozzarella on top is bubbly and lightly golden.