Gnocchi alla Sorrentina (Baked Gnocchi with Tomato and Mozzarella)
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Ingredients
- 500 g gnocchi
- 500 g passata
- 2 garlic cloves
- 200 g fresh mozzarella, torn
- 40 g parmesan, grated
- 1 fresh basil
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 19.6 g
- Carbohydrate
- 48.4 g
- of which sugars
- 7.1 g
- Fat
- 20 g
- of which saturates
- 9.1 g
- Fibre
- 4.3 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Cook the gnocchi in a large pot of boiling water for 2 minutes until they float, then drain.
- 2
Heat the olive oil in a pan, soften the garlic for 1 minute, then add the passata and simmer for 10 minutes. Tear in most of the basil.
- 3
Toss the gnocchi through the tomato sauce, then tip into a baking dish.
- 4
Scatter over the torn mozzarella and parmesan.
- 5
Bake for 15-20 minutes until golden and bubbling. Scatter over the remaining basil to serve.
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