Gnocchi alla Sorrentina

Servings: 4

• 28 ounce can whole peeled tomatoes (we used pomidori pelati)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper, plus additional for serving
• 1 teaspoon sugar
• kosher salt
• black pepper
• 1/4 cup basil, fresh, ribboned, plus additional for serving
• 1 pound gnocchi
• 1/4 cup parmesan, shredded
• 12 ounces fresh mozzarella, ciliegene size, dried with a paper towel and torn, divided

1. Preheat oven to 425 degrees.
2. In a blender, puree the whole peeled tomatoes until crushed and almost smooth.
3. In a large oven proof skillet, heat olive oil over medium heat. Once hot, add garlic and crushed red pepper, sauteing until fragrant, 1-2 minutes. Add blended tomatoes and stir to combine.
4. Add sugar, salt, pepper, and basil, stirring to combine. Simmer until thickened and reduced, 10-15 minutes. The sauce will become thinner in the oven so you want to ensure it is well reduced.
5. Meanwhile, cook gnocchi until they float. Drain, briefly rinse, and add to sauce. Add parmesan and 1/3 of the fresh mozzarella. Stir to combine, then top with remaining fresh mozzarella.
6. Bake for 20-25 minutes until mozzarella is melted and slightly golden and sauce is bubbling. Remove from oven, top with additional basil and crushed red pepper, and serve immediately.

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour