Gnocchi Alla Sorrentina

Gnocchi baked in a cherry tomato, red wine and basil sauce with fresh mozzarella.

Ingredients

• 1½ lbs Ricotta 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

Method

1. PREPARE: Bring a large pot of generously salted water to a boil. Preheat the oven to 425°F.
2. COOK THE GARLIC: Combine the olive oil, sliced garlic and basil stems in a large sauté pan over medium heat. Cook until the garlic begins to lightly brown, then remove the basil stems.
3. MAKE THE SAUCE: Add the red wine and reduce by at least half. Add the canned cherry tomatoes and season with salt and pepper. Cook for a few minutes, until gently simmering. Crush some of the tomatoes into the sauce, then reduce the heat to low.
4. COOK THE GNOCCHI: Boil the gnocchi for 1–2 minutes, until they begin to float. Lift them from the water and transfer directly to the tomato sauce.
5. ADD THE BASIL AND CHEESE: Tear the basil leaves and add half to the sauce. Break the mozzarella into bite-sized pieces and stir half into the gnocchi.
6. BAKE: Transfer to a baking pan and top with the remaining mozzarella. Bake on the middle rack for 20 minutes. Finish with the remaining basil.