Gnocchi alla Sorrentina
Noah Taylor
almost 2 years ago
A classic Italian dish featuring soft potato dumplings baked in a rich tomato sauce with melted mozzarella cheese.
Cooking Time
1 hour
Serving Size
4
Nutrition Per Serving
Cal
550
Protein
20g
Fat
25g
Sat Fat
10g
Carbs
60g
Chole
60mg
Fiber
6g
Sugar
10g
Sodium
900mg
Ingredients
- 2 lbs. potatoes
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 oz. can crushed tomatoes
- 1/4 cup fresh basil, chopped
- 8 oz. fresh mozzarella cheese, sliced
Instructions
- Peel and boil the potatoes until tender. Drain and mash them.
- Add the flour, egg, salt, and pepper to the mashed potatoes. Mix well to form a dough.
- Divide the dough into 4 parts. Roll each part into a long rope, about 1 inch thick.
- Cut the ropes into 1-inch pieces. Press each piece with a fork to create ridges.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
- In a separate pan, heat the olive oil over medium heat. Add the onion and garlic. Cook until softened, about 5 minutes.
- Add the crushed tomatoes and basil to the pan. Simmer for 10 minutes.
- Preheat the oven to 375°F.
- Add the cooked gnocchi to the tomato sauce. Mix well.
- Transfer the gnocchi and sauce to a baking dish. Top with sliced mozzarella cheese.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
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