Gnocchi alla Sorrentina


Serves 4

1 lb / 453 gr gnocchi

2 cups tomato sauce

1 garlic clove, peeled

2 tablespoons olive oil, divided

1 teaspoon salt

¾ cup shredded mozzarella

½ cup grated Parmesan cheese

Handful fresh basil leaves, chopped


Preheat oven to 400°F (200°C) and place a rack in the middle.

Heat 2 tablespoons of olive oil in a saucepan over low heat. Add tomato sauce, garlic clove, and salt and give a good stir. Add a couple of basil, cover with a lid, and cook for 25 to 30 minutes, stirring every now and then and making sure that the sauce doesn’t burn.

Once cooked, remove the garlic clove, and transfer the sauce to a large bowl (reserving two tablespoons of sauce.)

Bring a large pot of salted water to a gentle boil and cook gnocchi according to package instructions (the rule of thumb is that once gnocchi float to the top, they are done.) Drain well (I actually drain them with a skimmer.)

Transfer gnocchi to bowl and carefully stir with the tomato sauce using a spoon.

Spread the reserved 2 tablespoons of tomato sauce in the bottom of a baking dish. Drizzle with a bit of olive oil. Add half of the gnocchi, sprinkle with half of the mozzarella and half of the grated Parmesan cheese. Top with remaining half of gnocchi and sprinkle with remaining mozzarella and Parmesan cheese.

Bake for 5 minutes then turn on the broiler and broil for about 1 to 2 minutes or until the cheese is bubbly and golden.

Serve hot!