A comforting Southern Italian dish of pillowy gnocchi baked in a bright tomato sauce with mozzarella and basil — inspired by the sun-drenched flavors of Sorrento.
Our Products:
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Potato Gnocchi La Fede
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Extra Virgin Olive Oil La Fede
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Italian Crushed Tomatoes La Fede
Ingredients:
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1 lb (450 g) packaged potato gnocchi
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2 tbsp extra virgin olive oil
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2 cloves garlic, finely sliced
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1 can (14 oz / 400 g) crushed tomatoes
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Salt and freshly ground black pepper, to taste
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A pinch of sugar (optional, to balance acidity)
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8 oz (225 g) fresh mozzarella, diced or torn
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¼ cup (25 g) grated Parmigiano-Reggiano
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A handful of fresh basil leaves
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Optional: a little butter for the baking dish
Instructions
1. Cook the Gnocchi
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Bring a large pot of salted water to a boil.
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Add gnocchi and cook until they float to the surface (about 2 minutes).
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Remove immediately with a slotted spoon and set aside.
2. Make the Tomato Sauce
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In a skillet, heat olive oil over medium heat.
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Add sliced garlic and sauté until fragrant (don’t let it brown).
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Pour in the crushed tomatoes, add salt, pepper, and a pinch of sugar if desired.
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Simmer for about 10–15 minutes until slightly thickened.
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Stir in a few fresh basil leaves.
3. Combine
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Toss the cooked gnocchi into the sauce until evenly coated.
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Add half of the mozzarella and a sprinkle of Parmigiano; stir gently.
4. Bake
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Preheat the oven to 400°F (200°C).
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Lightly butter a baking dish and pour in the gnocchi mixture.
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Top with the remaining mozzarella and Parmigiano.
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Bake for 10–15 minutes, or until the cheese is bubbling and golden on top.
5. Finish & Serve
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Garnish with more fresh basil.
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Serve hot — the cheese should be melty and stringy.
Tips:
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For extra flavor, use San Marzano tomatoes and fresh mozzarella.
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You can skip baking and serve straight from the pan for a quicker stovetop version.
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Excellent with a drizzle of Lorenzo No. 5 olive oil or De Nigris balsamic glaze.
