Gnocchi alla Sorrentina


  • 3 ounces Lilly’s Potato Gnocchi
  • 1/2 small onion, finely diced
  • 10 oz. can crushed tomatoes
  • 1 fresh basil leaf, chopped
  • 2 oz. fresh mozzarella, cubed OR 2 oz. shredded mozzarella
  • Grated Parmesan cheese, for topping

How to Make It

  1. Heat olive oil in a saucepan over medium heat; add onion and cook until soft.
  2. Lower heat to medium-low and add crushed tomatoes and chopped basil; continue cooking and stirring slowly until some of the tomato liquid has evaporated and the sauce has thickened slightly.
  3. Meanwhile, boil gnocchi in heavily salted water for 2 to 4 minutes.
  4. Add boiled gnocchi to sauce and gently sauté until gnocchi and sauce are well incorporated.
  5. Remove pan from heat; add mozzarella and stir quickly until cheese is stringy.
  6. OPTIONAL: before packing, add gnocchi and sauce to oven-proof bowl, top with more mozzarella and Parmesan, and bake at 450 degrees for 15 minutes.
  7. Sprinkle with Parmesan (if desired) and garnish with more fresh basil.

Servings: 1

Pairing Suggestions: