Description
This incredibly easy one-pot, baked gnocchi alla sorrentina is a wonderful quick weeknight meal. No need to cook the gnocchi separately – just add to the garlicky, rich tomato sauce, top with cheese and throw in the oven until golden and bubbling.
Ingredients
- 1/4 cup olive oil
- Half an onion, very finely diced
- 1/2 teaspoon salt
- 5 garlic cloves, crushed
- 1 teaspoon red pepper flakes
- 500g/17oz tomato passata (or tinned crushed or plum tomatoes)
- Black pepper
- Parmesan rind (optional)
- 500g/17oz gnocchi
- 1/2 cup parmesan cheese, grated
- 1/2 cup ricotta
- 125g/4.5oz ball of mozzarella, chopped into cubes
- A handful of fresh basil leaves
Instructions
- Make the tomato sauce. Heat your oven to 220C/430F fan. Add 1/4 cup of olive oil to a large ovenproof skillet over medium heat. Add the diced onion and 1/2 teaspoon of salt and cook, stirring for about 5 minutes or until softened. Add 5 crushed garlic cloves, and 1 teaspoon of red pepper flakes, stir, and cook for another minute. Pour in the passata, then add the parmesan rind (if you’re using it) and a good grind of black pepper. Stir through the onion and garlic, then bring to a simmer. Reduce the heat to low, and simmer for 15 minutes, until the sauce has thickened up nicely. Taste, and season with more salt if needed.
- Add the gnocchi and cheese. Pour in the gnocchi, 1/2 cup of ricotta and half the cubed mozzarella. Give it all a stir through the sauce, making sure the gnocchi is coated well. Scatter the remaining mozzarella, and the grated parmesan, then transfer to the oven.
- Bake. Bake the gnocchi for 20 minutes, or until the cheese is melted, gooey and golden and the sauce is bubbling. Remove from the oven, then scatter with the fresh basil leaves. I like to add dollops of basil pesto too, for another pop of freshness. Eat while the gnocchi is hot and the cheese is oozy.
Notes
INGREDIENT NOTES: I’m using regular store-bought, shelf-stable gnocchi here. You don’t need to cook it before adding it to the sauce because it will cook in the oven.
SUBSTITUTIONS: You could use tinned crushed or plum tomatoes in place of the passata, or you could use fresh tomatoes. If you’re using fresh tomatoes, the sauce will take a little longer to come together and thicken up as you’ll need to wait for the tomatoes to break down. Use any cheese that melts well here – gruyere, Havarti, gouda, comte or manchego are all good options. Skip the ricotta if you like – I love the subtle creaminess it adds, but it’s just as great without it.
PREP AHEAD: You can make the sauce up to 5 days in advance, then add the gnocchi and cheese when you’re ready to bake it. It’s also an easy one to reheat. Add a couple of tablespoons of water to the sauce, then cover the pan and reheat in the oven at 180C/360F fan for 20 minutes.
STORAGE INSTRUCTIONS: The gnocchi will keep well for 5 days in the fridge, stored in a covered container. You can also freeze it and defrost it in the microwave or overnight in the fridge.
SERVING SUGGESTIONS: For a proper comforting meal, I love serving the gnocchi with fresh no knead focaccia, or you could add a fresh green salad (arugula/rocket dressed simply with a drizzle of olive oil and balsamic vinegar is great). A dollop of fresh basil pesto, or wild garlic (ramp) pesto is delicious too.
- Prep Time: 5
- Cook Time: 40
- Category: pasta
- Method: oven
- Cuisine: italian
Nutrition
- Serving Size: 125g
Keywords: baked gnocchi, tomato gnocchi