Gnocchi Alla Sorrentina

Here is a little Pasta Queen twist on the classic baked pasta dish from Sorrento, Gnocchi alla Sorrentina. Instead of the usual quick tomato sauce, I used a jar of my Pasta Queen Arrabbiata Sauce, which adds just the right amount of spice. This is the ultimate comfort food dish; after it bakes in the oven the mozzarella gets perfectly melted and the top has a just gorgeous golden brown Parmigiano-Reggiano crust. What could be better??

Gnocchi alla Sorrentina

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, roughly chopped
  • 6 fresh basil leaves torn, plus more for garnish
  • 1 (24 ounce) jar The Pasta Queen Arrabbiata Sauce
  • Sea salt
  • 1 batch homemade gnocchi recipe below (or 1 ¼ pounds store-bought gnocchi)
  • 5 ounces mozzarella torn into 1-inch pieces
  • 2 ounces finely grated Parmigiano-Reggiano

Method

  • Preheat the oven to 450˚F. Bring a large pot of water to a rolling boil over high heat.
  • Meanwhile, in a large skillet, heat the olive oil and garlic over medium-low heat and cook until the garlic starts sizzling with little bubbles around it. Add the basil and sizzle in the oil until it releases its sweet aroma, about 15 seconds. Add the Arrabbiata sauce, season with a heavy pinch of salt, and cook for about 10 minutes.
  • Once the water has reached a rolling boil, season with salt until it tastes like a seasoned soup. Working in batches so the gnocchi have plenty of room to move around, drop in the gnocchi and cook just until they float and are tender, 2 to 3 minutes. Transfer the gnocchi to the pan with the sauce, or to a separate baking dish along with the sauce.
  • Scatter the mozzarella pieces over the gnocchi, then toss gently in the pan until gnocchi, cheese and sauce are mixed. Sprinkle the Parmigiano-Reggiano evenly over the top.
  • Bake until the mozzarella is melted and a light-brown Parmigiano-Reggiano crust begins to form, 5 to 10 minutes.
  • Garnish with whole basil leaves and serve immediately.

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I AM Nadia Caterina Munno

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