Like if you combined gnocchi with a margarita pizza.
Baked Gnocchi Alla Sorrentina
Ingredients
1 lb of potato gnocchi
8 oz fresh mozzarella cheese, torn into 1-2 inch pieces
¼ cup of parmesan cheese
2 14 oz can of cherry tomatoes, or 1 28 oz can crushed tomatoes
8 cloves garlic, very thinly sliced
1 cup fresh basil, leaves removed from stems
1 tsp crushed red pepper flakes
¼ cup olive oil
Salt and pepper to taste
Instructions
- Preheat the oven to 425. Boil a pot of salted water for the gnocchi.
- Add the olive oil, sliced garlic, and basil stems to a large oven safe saucepan and heat over medium. Bring the oil to a simmer and cook until the garlic is just barely golden, about 5 minutes.
- Add the crushed red pepper, canned tomato and a big pinch of salt. Bring the sauce to a simmer and cook for about 10-15 minutes. Taste for salt and season accordingly. Use tongs to remove the basil stems.
- Drop the gnocchi in the boiling water and cook until they float to the surface. Use a slotted spoon or metal spider to transfer the gnocchi directly into the sauce along with ¼ cup of parm and ¼ cup of pasta water. Toss the gnocchi in the sauce until it's fully coated.
- Top the gnocchi with fresh mozzarella and a drizzle of olive oil. Transfer to the oven to bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling.
- Top with fresh basil leaves and serve.
