Sheet-Pan Gnocchi alla Sorrentina
Pillowy gnocchi baked with fresh tomato sauce, melted mozzarella, and basil. Ready in 15 minutes—no boiling required, no fuss, just comfort on a sheet pan.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 18g
Ingredients
- 1 lb Gnocchi, fresh or frozen (not boiled)
- 14 oz Canned crushed tomatoes
- 8 oz Fresh mozzarella (or low-moisture), torn into bite-sized pieces
- 2 cloves Garlic, minced
- ¼ cup Fresh basil leaves
- 3 tbsp Olive oil
Instructions
- 1
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering, ~90 seconds.
- 2
Add garlic and cook, stirring, for 30 seconds until fragrant. Pour in crushed tomatoes.
- 3
Add uncooked gnocchi directly to the sauce. Stir gently until everything is coated.
- 4
Cover and simmer for 8–10 minutes, stirring once halfway through, until gnocchi floats and sauce thickens.
- 5
Remove from heat. Scatter mozzarella and basil over the top. Cover for 1 minute to melt.
- 6
Serve hot straight from the skillet. Season with salt and pepper to taste.
Tools you’ll need
- 12-inch skillet with lid
- spoon for stirring
- knife for mincing garlic
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