Gnocchi alla sorrentina
60 Minutes | Serves 4
1½ lbs Ricotta Cheese or Potato Gnocchi
4 Garlic Cloves Thinly Sliced
10-12 Fresh Basil Leaves (Do Not Discard the Stems)
28 oz Canned Cherry Tomatoes
1 lb Fresh Mozzarella Cheese
½ cup Red Wine
3 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large pasta pot of generously salted water on high heat.
Preheat the oven to 425 degrees.
Combine the extra virgin olive oil, garlic slices and basil stems in a large sauté pan. Place on medium heat. Cook until the garlic starts to lightly brown. Remove the basil stems.
Add the red wine. Cook for a few minutes to reduce the wine by at least half. Add the cherry tomatoes and season with kosher salt and black pepper. Cook for a few minutes or until the sauce is lightly simmering. Smash some of the cherry tomatoes into the sauce. Reduce the heat to low and hold.
Boil the gnocchi in the salted water for 1-2 minutes or until the gnocchi starts to float. Skim the gnocchi out of the water and transfer to the tomato sauce.
Break up the basil leaves by hand and add half of the basil to the sauce. Break up the mozzarella into bite-sized pieces and add half of the mozzarella to the sauce. Stir all ingredients together.
Transfer the contents of the sauté pan to a baking pan. Top with the remaining half of mozzarella cheese. Bake on the middle rack of the oven for 20 minutes. Top with remaining basil leaves.
1½ lbs Ricotta Cheese or Potato Gnocchi
4 Garlic Cloves Thinly Sliced
10-12 Fresh Basil Leaves (Do Not Discard the Stems)
28 oz Canned Cherry Tomatoes
1 lb Fresh Mozzarella Cheese
½ cup Red Wine
3 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large pasta pot of generously salted water on high heat.
Preheat the oven to 425 degrees.
Combine the extra virgin olive oil, garlic slices and basil stems in a large sauté pan. Place on medium heat. Cook until the garlic starts to lightly brown. Remove the basil stems.
Add the red wine. Cook for a few minutes to reduce the wine by at least half. Add the cherry tomatoes and season with kosher salt and black pepper. Cook for a few minutes or until the sauce is lightly simmering. Smash some of the cherry tomatoes into the sauce. Reduce the heat to low and hold.
Boil the gnocchi in the salted water for 1-2 minutes or until the gnocchi starts to float. Skim the gnocchi out of the water and transfer to the tomato sauce.
Break up the basil leaves by hand and add half of the basil to the sauce. Break up the mozzarella into bite-sized pieces and add half of the mozzarella to the sauce. Stir all ingredients together.
Transfer the contents of the sauté pan to a baking pan. Top with the remaining half of mozzarella cheese. Bake on the middle rack of the oven for 20 minutes. Top with remaining basil leaves.