Italian Cuisine
Baked Gnocchi with Tomatoes and Mozzarella
This dish is a modern home style reinterpretation of the famous Italian classic 'gnocchi alla sorrentina', reminiscent of a miniature pasta al forno. Tender potato gnocchi are baked in a rich, aromatic sauce of strained tomatoes simmered with garlic, olive oil, and fresh basil. The dish is crowned with a generous layer of mozzarella, which melts in the oven into a stretchy, creamy blanket with a golden crust. The recipe works perfectly due to the contrast of juicy tomato acidity, soft potato dumplings, and melting cheese.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 520 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 66 g
- Fiber
- 4 g
Step by step
Method
- 01
Heat the olive oil in a deep skillet over medium heat, then a…
Heat the olive oil in a deep skillet over medium heat, then add the peeled and lightly crushed garlic cloves. Fry for 1-2 minutes until fragrant and golden.
- 02
Pour the tomato passata into the skillet, add salt and finely…
Pour the tomato passata into the skillet, add salt and finely chopped basil leaves. Lower the heat and simmer the sauce for 10 minutes until slightly thickened, then remove the garlic.
- 03
Meanwhile, drop the potato gnocchi into a pot of boiling salt…
Meanwhile, drop the potato gnocchi into a pot of boiling salted water. Cook over medium heat just until they float to the surface, then lift them out immediately with a slotted spoon.
- 04
Transfer the drained gnocchi directly into the skillet with t…
Transfer the drained gnocchi directly into the skillet with the hot tomato sauce and toss gently until every dumpling is evenly coated.
- 05
Pour the mixture into an ovenproof baking dish, spreading the…
Pour the mixture into an ovenproof baking dish, spreading the gnocchi evenly. Top with mozzarella cheese, cubed or torn by hand, creating a dense cheese layer.
- 06
Bake in an oven preheated to 200°C for 10-12 minutes until th…
Bake in an oven preheated to 200°C for 10-12 minutes until the mozzarella is completely melted, bubbling, and turns a beautiful golden-brown color.
Dishday
Useful advice
Cooking tip
The tomato sauce can be prepared ahead in double batches and stored in the fridge, cutting your weeknight dinner prep time to a minimum.
How to serve
Serve the dish piping hot directly in the baking casserole, garnished with fresh basil leaves to maintain the stringy cheese texture.
How to store
The finished dish can be stored in the refrigerator for up to 2 days and reheated in the oven before serving.
Note
Do not overcook the gnocchi before baking; remove them immediately after they float so they don't turn mushy in the sauce.
