Gnocchi alla Sorrentina
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
- 1.1 pound potato gnocchi, prepared per package instructions
- 1 tablespoon extra virgin olive oil
- 1 small whole onion, peeled
- 15 ounce can tomato puree
- 10 basil leaves
- 5.5 ounce fresh mozzarella
- 2.3 ounce Parmigiano Reggiano, grated
- Salt and pepper to taste
Instructions
- Heat olive oil in a medium pot over medium heat. Add whole onion and and sauté for a couple minutes.
- Reduce heat to low. Stir in tomato puree, half of the whole basil leaves and a pinch of salt. Cover and cook for 15 to 20 minutes until sauce thickens.
- Remove onion. Cube 3 1/2 ounces of mozzarella and add to sauce. Stir until melted and sauce is smooth.
- Roughly chop remaining basil leaves and add to sauce.
- Stir in cooked gnocchi and 2 tablespoons Parmigiano Reggiano.
- Heat oven broiler.
- Grease 4 individual oven proof ramekins. Divide gnocchi between each ramekin. Top with remaining mozzarella and Parmigiano Reggiano.
- Place ramekins under broiler and and watch carefully until cheese is melted and bubbly.
- Garnish with fresh basil and serve.
Notes
Adapted from Manu’s Menu
Find it online: https://www.motherthyme.com/2013/05/gnocchi-alla-sorrentina.html