Gnocchi with Tomato Sauce and Mozzarella

Name: Gnocchi with Tomato Sauce and Mozzarella
Yield: 2 servings
Cuisine: Italian
Ingredients: 450 g gnocchi; 1 can of 400 g diced tomatoes (or fresh tomatoes); 3 garlic cloves; 6-8 basil leaves; 2 tablespoons olive oil; 200 g mozzarella

May 20, 2009

Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Potatoes Italian Vegetables Vegetable Dishes

Recipe: Gnocchi with Tomato Sauce and Mozzarella

For this recipe (Gnocchi alla Sorrentina) you can use tagliatelle or short pasta instead of gnocchi.

Here I've updated the existing gnocchi recipe with step-by-step photos and additional explanations. If you don't feel like making them at home, you can use store-bought gnocchi.

Ingredients

450 g gnocchi
1 can of 400 g diced tomatoes (or fresh tomatoes)
3 garlic cloves
6-8 basil leaves
2 tablespoons olive oil
200 g mozzarella

Servings: 2-3

How to prepare gnocchi with tomato sauce and mozzarella

Heat the oil in a pan and quickly sauté the crushed garlic for about 20 seconds.
Add the tomatoes. In summer, you can also use very ripe fresh tomatoes that you blanch and peel, then dice. Let them cook for about 5 minutes over higher heat, just until they soften a bit.
Add the chopped basil and stir. Turn off the heat.
Boil the gnocchi (homemade or store-bought) in plenty of salted water until they rise to the surface. Scoop them out with a slotted spoon and toss them into the pan with sauce. Mix well.
Place the gnocchi with sauce either in a large oven-safe dish or divide into individual bowls. Arrange mozzarella slices on top. Bake at 220°C for about 10 minutes, just until the mozzarella melts.