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Sorrentina Gnocchi Bake

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Italian
Sorrentina Gnocchi Bake
Ingredients
  • 2 teaspoons olive oil
  • 1/2 pound potato gnocchi
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 14 ounces Italian plum tomatoes, halved
  • 1/4 cup dry white wine
  • 1/4 cup torn fresh basil leaves
  • 7 ounces small fresh mozzarella balls (ciliegine)
  • 4 tablespoons finely grated Parmigiano-Reggiano cheese
  • 4 sprigs fresh basil
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
Next, lightly grease an oven-safe baking dish with a small amount of oil to prevent sticking.
3
In a separate pot, fill it with salted water and bring the mixture to a rolling boil.
4
Once boiling, cook gnocchi in the water for 2-4 minutes or until they float to the surface.
5
Drain and set the cooked gnocchi aside, waiting for further use in the recipe.
6
Meanwhile, heat a moderate amount of olive oil in a skillet over medium heat.
7
Add sliced onions to the skillet and cook until they become soft and translucent, taking around 5 minutes.
8
Next, add minced garlic to the skillet and cook for a shorter period of time, approximately 30 seconds.
9
Cut an 'x' into the skin of each tomato using a sharp knife and add them to the skillet.
10
Mix well with the onions and garlic, then pour in white wine into the skillet.
11
Simmer the mixture for about 10 minutes or until the tomatoes become tender and release their juices.
12
Using a spoon, gently crush the tomatoes to release their pulp and juice.
13
Mix in some fresh basil leaves into the crushed tomatoes, creating a smooth sauce.
14
Remove any loose tomato skins from the mixture as they become easy to discard.
15
Continue cooking the sauce over low heat for a minute, allowing it to thicken slightly.
16
Add the cooked gnocchi to the sauce and mix until they are evenly coated with the sauce.
17
Remove the skillet from heat and gently fold in some mozzarella balls, ensuring they are coated with the sauce without melting.
18
Transfer the mixture to the prepared baking dish and sprinkle some Parmigiano-Reggiano cheese on top.
19
Bake the mixture in the preheated oven for 10 minutes or until the cheese has melted and is golden brown.
20
Finish the dish with a garnish of fresh basil sprigs.