Baked Gnocchi alla Sorrentina

40 min · Easy · Serves 1

520 kcal per serving · 20g protein

Pillowy gnocchi in garlicky tomato sauce, baked under blistered mozzarella and basil — minimal effort, maximum wow.

Ingredients

• 150 g Potato Gnocchi
• 150 ml Marinara Sauce
• 60 g Mozzarella
• 1 clove Garlic
• 3 g Fresh Basil
• 1 tbsp Olive Oil
• 1 pinch Salt
• 1 g Black pepper

Method

1. Sizzle the garlic

   

   Warm the olive oil in an ovenproof pan over medium heat and cook the sliced garlic until it just turns fragrant and golden.

2. Warm the sauce

   

   Pour in the marinara sauce and bring it to a lively simmer — steady small bubbles across the surface, not a full rolling boil. Season with salt, pepper and a pinch of sugar if it tastes sharp.

3. Add the gnocchi

   

   Stir the gnocchi straight from the pack into the sauce and simmer for a couple of minutes until they start to soften.

4. Top with mozzarella

   

   Tear the mozzarella over the top in ragged pieces.

5. Broil until blistered

   

   Slide the pan under a hot broiler — the oven's top-down grill — until the cheese melts and blisters with golden spots.

6. Finish with basil

   

   Scatter torn basil over the top and serve bubbling, straight from the pan.