Gnocchi Sorrentina

Ingredients

• 20 oz potato gnocchi
• 28 oz canned crushed tomatoes
• 8 oz fresh mozzarella
• ¼ cup Parmesan cheese
• 2 clove garlic
• ¼ cup fresh basil
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Mince the garlic and chop the fresh mozzarella into small cubes. Roughly chop the fresh basil.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes, allowing the sauce to thicken slightly.
3. Cook gnocchi according to package directions in a separate pot of salted boiling water until they float to the surface. Drain well.
4. Add the cooked gnocchi to the tomato sauce and stir gently to combine. Stir in half of the fresh basil.
5. Transfer half of the gnocchi mixture to an oven-safe baking dish. Top with half of the mozzarella cubes and half of the Parmesan cheese.
6. Add the remaining gnocchi mixture, then top with the remaining mozzarella and Parmesan.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is hot.
8. Garnish with the remaining fresh basil before serving.