kosher salt 2 16-oz. packages potato gnocchi, or one batch homemade gnocchi
8 ounces fresh mozzarella cheese*
Instructions
Tomato Basil Sauce
Heat a large Dutch oven over medium heat with extra virgin olive oil then add the whole, peeled garlic cloves. Cook for 1 minute, until lightly golden. Carefully pour in the can of San Marzano tomatoes. Break up the tomatoes with a wooden spoon and simmer for five minutes before adding 1 cup of fresh basil leaves, reserving the remainder for garnish.
Cook for an additional five minutes after the basil has been added (10 minutes total). Salt to taste (we recommend a minimum of 1 teaspoon of kosher salt), then remove from the heat to cool. Blend using a standard or immersion blender until smooth. Set aside until ready to assemble the Gnocchi alla Sorrentina.
Gnocchi alla Sorrentina
Preheat oven to 400°F. Bring a large pot of water to a boil and liberally salt.
Add the gnocchi to boiling water and cook for 2-3 minutes or until they float to the surface. Once finished cooking the gnocchi, drain and add to the tomato basil sauce and gently toss together in the Dutch oven promptly to prevent the gnocchi from sticking together.
Drain the fresh mozzarella cheese and tear into pieces if needed. Toss the majority of the torn mozzarella with the gnocchi and tomato basil sauce, reserving some for garnish.
Top with the reserved pieces of fresh mozzarella cheese and bake** for about 15-20 minutes, until the cheese is melted and bubbly, and the sauce is heated through. Remove the dish from the oven and let it cool for a few minutes before garnishing with reserved basil leaves. Serve while hot.
3 Comments
Tomato Basil Sauce
1/4 cup extra virgin olive oil
3 cloves garlic, peeled
1 28-ounce can whole San Marzano tomatoes
1 1/2 cups loosely packed fresh basil leaves, divided
kosher salt to taste
Gnocchi alla Sorrentina
kosher salt
2 16-oz. packages potato gnocchi, or one batch homemade gnocchi
8 ounces fresh mozzarella cheese*
Instructions
Tomato Basil Sauce
Heat a large Dutch oven over medium heat with extra virgin olive oil then add the whole, peeled garlic cloves. Cook for 1 minute, until lightly golden. Carefully pour in the can of San Marzano tomatoes. Break up the tomatoes with a wooden spoon and simmer for five minutes before adding 1 cup of fresh basil leaves, reserving the remainder for garnish.
Cook for an additional five minutes after the basil has been added (10 minutes total). Salt to taste (we recommend a minimum of 1 teaspoon of kosher salt), then remove from the heat to cool. Blend using a standard or immersion blender until smooth. Set aside until ready to assemble the Gnocchi alla Sorrentina.
Gnocchi alla Sorrentina
Preheat oven to 400°F. Bring a large pot of water to a boil and liberally salt.
Add the gnocchi to boiling water and cook for 2-3 minutes or until they float to the surface. Once finished cooking the gnocchi, drain and add to the tomato basil sauce and gently toss together in the Dutch oven promptly to prevent the gnocchi from sticking together.
Drain the fresh mozzarella cheese and tear into pieces if needed. Toss the majority of the torn mozzarella with the gnocchi and tomato basil sauce, reserving some for garnish.
Top with the reserved pieces of fresh mozzarella cheese and bake** for about 15-20 minutes, until the cheese is melted and bubbly, and the sauce is heated through. Remove the dish from the oven and let it cool for a few minutes before garnishing with reserved basil leaves. Serve while hot.
They look really tasty. Thank you!
Looks delicious.