Gnocchi alla Sorrentina

🛒 Ingredients

• Potato Gnocchi 200 g · 320 kcal
• Crushed Tomatoes 150 g · 30 kcal
• Fresh Mozzarella 75 g · 188 kcal
• Garlic Clove 3 g · 5 kcal
• Olive Oil 14 g · 126 kcal
• Fresh Basil Leaves 5 g · 1 kcal
• Parmesan Cheese 10 g · 40 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F) and lightly grease a baking dish. Bring a large pot of salted water to a boil for the gnocchi.
2. In a separate pan, heat the olive oil over medium heat, then add the minced garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes.
3. Cook the gnocchi in the boiling salted water according to package directions until they float to the surface, typically 2-3 minutes. Drain them well.
4. Add the drained gnocchi to the tomato sauce and gently toss to coat. Stir in most of the fresh basil leaves.
5. Transfer half of the gnocchi mixture to the prepared baking dish. Top with half of the fresh mozzarella slices, then repeat with the remaining gnocchi mixture and mozzarella.
6. Sprinkle with grated Parmesan cheese (if using) and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. Garnish with the remaining fresh basil leaves before serving.