Gnocchi alla Sorrentina

Instructions

1. Preheat your oven to 425°F (220°C). This is necessary for the final baking step.
2. Bring a large pot of salted water to a boil on the stove. Once boiling, add the gnocchi and cook until they float to the top, about 2-3 minutes. This is a sign that they’re cooked through. Use a slotted spoon to remove them and set them aside in a bowl.
3. While the gnocchi are cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking until the garlic is fragrant, about 1 minute. Be careful not to burn the garlic, as it can turn bitter.
4. Add the tomato passata to the skillet, season with salt and pepper, and let it simmer gently for about 10 minutes. The sauce should be slightly thickened and flavorful.
5. Add the cooked gnocchi to the skillet with the sauce and gently stir to coat each gnocchi with the sauce.
6. Transfer the gnocchi and sauce mixture to an oven-safe baking dish. Tear the fresh basil leaves and scatter them over the top, followed by the cubed mozzarella slices. This will create a beautifully melty cheese topping.
7. Sprinkle the grated Parmesan cheese over the entire dish. Dot with small pieces of unsalted butter to give a rich, golden finish during baking.
8. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, with some golden spots. Let it cool slightly before serving to allow the flavors to meld together.