Gnocchi Alla Sorrentina
Gnocchi alla Sorrentina is a delicious, easy-to-make one-pan meal that is sure to become a regular in your dinner rotation.
Servings 4 servings
Calories 665kcal
Ingredients
- 1 (16.5-ounce) container grape tomatoes
- 2 tablespoons olive oil
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28-ounce) can pureed tomatoes
- 1/4 cup water
- 1 tablespoon dried Italian seasoning
- 1 heaping tablespoon fresh garlic, minced
- 1 cup fresh basil, gently packed when measuring, not firmly like brown sugar
- 1 (8-ounce) bag fresh mozzarella pearls
- 1 (16-ounce) package potato gnocchi
- 1 (8-ounce) ball fresh mozzarella, sliced into about 6 slices
Instructions
- Preheat oven to 425ºF (218ºC).
- Add grape tomatoes (16.5 ounces) to a 9X13-inch baking dish. Toss with olive oil (2 tablespoons). Place in the preheated oven and roast until the skins split and blister. Remove from the oven. Reduce oven temperature to 375ºF (190ºC).
- While the crushed tomatoes roast, add sugar (1 1/2 teaspoons), salt (1 teaspoon), and black pepper (1/2 teaspoon) to the (28 ounces) can pureed tomatoes and stir to combine.
- Pour seasoned crushed tomatoes over roasted tomatoes. Add water (1/4 cup), Italian seasoning (1 tablespoon), garlic (1 heaping tablespoon), basil (1 cup), mozzarella pearls (8 ounces), and gnocchi (16 ounce). Stir until evenly combined.
- Top the gnocchi mixture with slices of fresh mozzarella (8 ounces). Bake in oven until sauce is bubbly and cheese is beginning to brown. Serve!
Nutrition
Serving: 1serving | Calories: 665kcal | Carbohydrates: 67g | Protein: 32g | Fat: 33g | Saturated Fat: 13g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 1425mg | Potassium: 1229mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2709IU | Vitamin C: 38mg | Calcium: 592mg | Iron: 9mg