Gnocchi alla Sorrentina

Instructions

1. Step 1

   Warm the olive oil in the saucepan over medium heat. Add the garlic and cook until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic

   Cookware: saucepan, wooden spoon

2. Step 2

   Add the tomato passata, ½ tsp (3 gr) salt, and black pepper. Simmer over low heat for 15 minutes, then stir in 10 gr basil.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Fresh Basil, 3.0 gr Salt, 700.0 ml Tomato Passata

   Cookware: saucepan, wooden spoon

3. Step 3

   Preheat the oven to 220°C and lightly coat the baking dish with a spoonful of the prepared sauce.

   Cookware: baking dish

4. Step 4

   Bring a large pot of water to a boil and add the remaining ¾ tsp (5 gr) salt. Add the gnocchi and cook until they rise to the surface, then continue cooking for about 30 seconds.

   Timer: 3 min (fixed)

   Ingredients used: 800.0 gr Potato Gnocchi, 5.0 gr Salt

   Cookware: large pot

5. Step 5

   Drain the gnocchi promptly, return them to the pot, and gently fold in the prepared tomato sauce.

   Cookware: colander, large pot, wooden spoon

6. Step 6

   Transfer the sauced gnocchi to the baking dish. Distribute the mozzarella over the top and finish with the Parmesan.

   Ingredients used: 250.0 gr Mozzarella, 50.0 gr Parmesan

   Cookware: baking dish

7. Step 7

   Bake at 220°C until the sauce bubbles and the cheese is melted with golden patches.

   Timer: 12 min (fixed)

   Cookware: baking dish

8. Step 8

   Rest for 5 minutes, then scatter the remaining 5 gr basil over the gnocchi and serve.

   Timer: 5 min (fixed)

   Ingredients used: 5.0 gr Fresh Basil

   Cookware: baking dish