Gnocchi alla Sorrentina (Baked Gnocchi)

• 12 oz gnocchi
• 1 can (28 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt to taste
• 8 oz mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Freshly ground black pepper

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package directions; drain.
3. 3 In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
4. 4 Stir in crushed tomatoes, oregano, red pepper flakes, and salt. Simmer for 10 minutes.
5. 5 Combine cooked gnocchi and tomato sauce in a greased baking dish.
6. 6 Sprinkle mozzarella and Parmesan over the top.
7. 7 Bake for 25 minutes until bubbly and golden.
8. 8 Top with fresh basil before serving.

Equipment

• Baking dish
• Saucepan

Variations

• Add sautéed spinach or mushrooms for extra texture and flavor.
• Sprinkle with breadcrumbs before baking for a crispy topping.

Substitutions

• Use ricotta salata if you can't find fresh mozzarella.
• Substitute basil with fresh parsley if preferred.

Pairings

• Italian bread
• Roasted vegetables

Nutrition

Tips

• For extra flavor, toast the garlic in olive oil until golden.
• Use fresh mozzarella for a creamier texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a glass of Chianti for a delightful Italian experience.

FAQ