20-Min Gnocchi alla Sorrentina
Pillowy store-bought gnocchi baked with San Marzano tomatoes, fresh mozzarella, and basil—crispy on top, molten inside. A 20-minute weeknight version of the Sorrentino classic.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 1 lb fresh gnocchi (potato or ricotta)
- 14 oz canned San Marzano tomatoes
- 8 oz fresh mozzarella
- 8 leaves fresh basil
- ½ cup Parmigiano-Reggiano, grated
- 1 clove garlic clove, minced
Instructions
- 1
Preheat oven to 425°F. Bring a large pot of salted water to a boil and cook gnocchi until they float, then 1 minute more. Drain gently.
- 2
While gnocchi cooks, warm canned tomatoes with minced garlic in a skillet over medium heat for 2 minutes. Season with salt and pepper.
- 3
Layer cooked gnocchi and tomato sauce in a 9x13-inch baking dish, then scatter torn mozzarella and Parmigiano over the top.
- 4
Bake until the cheese is melted and edges are golden, 8–10 minutes.
- 5
Remove from oven and tear fresh basil over the top. Serve immediately.
Tools you’ll need
- large pot
- 9x13-inch baking dish
- skillet
- slotted spoon
- oven
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