Baked Gnocchi alla Sorrentina

Gnocchi alla Sorrentina comes from Sorrento on the Amalfi Coast: soft potato gnocchi, tomato sauce, fresh mozzarella and basil, baked until bubbling. With Néssi potato gnocchi and a jar of sauce, it is a 30-minute dinner.

Serves: 4 · Prep: 10 min · Cook: 20 min

Ingredients

• 1 pack (17.6 oz) Néssi Potato Gnocchi
• 1 jar (24 oz) Néssi Traditional Pasta Sauce or Marinara
• 8 oz fresh mozzarella, torn
• 1/3 cup grated parmesan
• A handful of fresh basil leaves
• 2 tbsp extra virgin olive oil

Instructions

1. Heat the oven to 425°F (or the broiler).
2. Warm the sauce in an oven-safe skillet with a few basil leaves.
3. Boil the gnocchi in salted water until they float, about 2 minutes. Drain and fold them into the sauce.
4. Scatter the mozzarella and parmesan over the top and drizzle with olive oil.
5. Bake 10 to 12 minutes (or broil 3 to 4 minutes) until the cheese melts and browns in spots.
6. Finish with fresh basil and serve hot.

Tips

• For a spicy version, use arrabbiata sauce.
• Pat the mozzarella dry so the dish does not get watery.

More: egg pasta and gnocchi guide