Italian · PANTRYHOP RECIPE
Gnocchi alla sorrentina
40 minutes · 4 servings · vegetarian
A famous Campania dish of gnocchi baked with tomato and mozzarella.
Ingredients
Check you have the quantities below.
- 900 g potato gnocchi
- 3 cups tomato sauce
- 250 g, diced mozzarella
- 1/3 cup, grated Parmesan cheese
- 2 tbsp olive oil
- 8 leaves basil
- 1/2 tsp salt
Let’s make it
- Heat the oven to 200 C / 400 F. Cook the gnocchi in boiling salted water until they float, then drain.
- Warm the tomato sauce with olive oil and salt. Toss with the gnocchi.
- Transfer to a baking dish, scatter over mozzarella and Parmesan, and top with basil.
- Bake 15 minutes until bubbling and melted.
Use small gnocchi and cut the baked dish into spoonable portions.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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