Ingredients
1 1/2 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
1 1/2 (14.5-ounce) cans passata (crushed tomatoes)
Salt, to taste
1 (18-ounce) package potato gnocchi
2 tablespoons grated Parmesan cheese
1 (4-ounce) ball fresh mozzarella, cubed
4 fresh basil leaves
Instructions
- Preheat the oven’s broiler and set an oven rack about 6 inches from the heat source.
- Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in passata and a pinch of salt. Let the sauce simmer on low heat while you prepare the gnocchi.
- Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook until they float to the top, 2 to 4 minutes. Drain well.
- Ladle a small amount of tomato sauce into the bottom of a baking dish. Add cooked gnocchi, remaining sauce, and Parmesan cheese. Toss gently to combine.
- Top with cubed mozzarella, distributing evenly.
- Place the baking dish under the broiler for 5 to 10 minutes, or until the cheese is melted and bubbly and the sauce slightly reduced.
- Remove from the oven, garnish with fresh basil leaves, and serve immediately.
Notes
- Use homemade gnocchi for a more traditional dish.
- Broiling adds a beautiful golden crust to the cheese—don’t skip it!
- Add garlic or chili flakes for more flavor depth.
- Reheat leftovers gently in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 7g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
