Baked Gnocchi alla Sorrentina
615 kcal per serving · 22g protein
Potato gnocchi simmered in tomato sauce, then finished under the grill with melted mozzarella and torn basil.
Open in Mixit →Ingredients
- 150 g Potato Gnocchi
- 150 ml Marinara Sauce
- 60 g Mozzarella
- 1 clove Garlic
- 3 g Fresh Basil
- 1 tbsp Olive Oil
- 1 pinch Salt
- 1 g Black pepper
Method
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Sizzle the garlic
Heat the oven grill to high. Warm the oil in a grill-safe pan and cook the sliced garlic gently for about 30 seconds, until fragrant.
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Warm the sauce
Add the marinara and bring to a gentle simmer. Taste and season with the listed salt and pepper if needed.
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Add the gnocchi
Add the gnocchi and cook for 3–5 minutes, stirring gently, until tender. Follow the packet if the gnocchi require boiling first; add a splash of water if the sauce reduces too much.
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Top with mozzarella
Tear the mozzarella over the top in ragged pieces.
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Broil until blistered
Put the pan under the hot grill for 3–5 minutes, watching closely, until the mozzarella melts with a few golden spots. Use a pan whose handle is safe for the grill.
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Finish with basil
Rest for 2 minutes, then spoon the gnocchi, sauce and soft mozzarella into a shallow bowl. Add the torn basil just before serving.
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