Gnocchi alla Sorrentina

10 minutes Prep Time
20 minutes Cook Time
4 Servings

This Gnocchi alla Sorrentina recipe features soft potato gnocchi baked in a rich tomato sauce, topped with melty mozzarella and fresh basil. Using Red Gold® Crushed Tomatoes gives this dish an irresistible, fresh, and vibrant taste. Perfect for a cozy dinner that feels straight out of Italy!   @trishale   @thefeedfeed

Ingredients

  • 3 tablespoons olive oil
  • 5 garlic cloves, minced

  • 2 tablespoons Red Gold® Canned Tomato Paste 6 oz

  • 1 can Red Gold® Canned Crushed Tomatoes 15 oz

  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • red pepper flakes, to taste
  • fresh basil leaves
  • 1 pound potato gnocchi
  • 1 ball diced fresh mozzarella, about 8 oz
  • 1/4 cup grated Parmesan cheese

Instructions

Step one

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (1-2 minutes). Stir in Red Gold Tomato Paste and cook for 3 minutes. 

Step two

Pour in the Red Gold Crushed Tomatoes, season with salt, pepper, and red pepper flakes.  Let simmer for 10-15 minutes, stirring occasionally until the sauce thickens. Add torn basil leaves for extra flavor.

Step three

While the sauce is simmering, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Drain and set aside.

Step four

Toss the cooked gnocchi into the skillet with the tomato sauce, mixing gently to coat evenly.

Step five

Transfer the gnocchi and sauce to an oven safe baking dish. Scatter diced mozzarella on top. Sprinkle with Parmesan, add a few more basil leaves. 

Step six

Preheat the oven to 400°F. Bake for 10-15 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 1-2 minutes.  Remove from the oven and let cool slightly. Garnish with additional fresh basil before serving.

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