Dinner · 40 min · italian

Gnocchi alla Sorrentina

Weeknight-friendly Italian cooking: Gnocchi alla Sorrentina comes together in 40 minutes with potato gnocchi, crushed tomatoes, and not much else. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Potato gnocchi
• 2 cups Crushed tomatoes
• 2 cloves Garlic
• 8 oz Low-moisture mozzarella
• 1/2 cup Fresh basil
• 1/2 cup Parmigiano Reggiano
• 2 tbsp Olive oil

Steps

1. Simmer the garlic in olive oil until pale gold, add the tomatoes, and cook 15 minutes into a simple, bright sauce. Tear in half the basil.
2. Boil the gnocchi until they float, then give them 30 seconds more — floating means done, not a moment sooner.
3. Toss the gnocchi through the sauce with the cubed mozzarella and a splash of pasta water.
4. Tip into a baking dish, shower with parmigiano, and broil 5 minutes until the top blisters and browns.
5. Rest 5 minutes so the molten cheese settles.
6. Serve bubbling with the remaining basil torn over the top.

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