Gnocchi alla Sorrentina

01Method

1. 1

   Heat the oven to 200°C (400°F) and lightly grease an oven-safe baking dish with oil.

2. 2

   Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they rise to the surface, 2–4 minutes. Drain and set aside.

3. 3

   Meanwhile, warm the olive oil in a skillet over medium heat. Sauté the onion until soft and translucent, about 5 minutes, then add the garlic and cook for 30 seconds until fragrant. Score an "x" into the skin of each tomato and add them to the pan, stirring to combine. Pour in the white wine and let everything simmer until the tomatoes soften, about 10 minutes. Use a spoon to press the tomatoes gently, releasing their juice and pulp. Stir in the torn basil and continue pressing to form a rough sauce; peel away and discard the loosened tomato skins. Cook over low heat for 1 more minute, then fold in the drained gnocchi until evenly coated.

4. 4

   Take the skillet off the heat and fold in the mozzarella balls quickly and gently so the cheese is coated in sauce but does not melt. Transfer the mixture to the prepared baking dish and scatter the Parmigiano-Reggiano over the top.

5. 5

   Bake until the cheese has melted and is bubbling, about 10 minutes. Serve garnished with fresh basil sprigs.