Gnocchi with Red Sauce
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This Gnocchi alla Sorrentina is a crowd-pleaser perfect for cozy family dinners or entertaining guests! This classic is elevated by the EASY blender tomato sauce using San Marzano tomatoes, fire-roasted diced tomatoes, a symphony of herbs, and a splash of balsamic; it tastes like it has been simmering all day but comes together in minutes. See the post for lots of tips, tricks, and variations!
Ingredients
Instructions
Preheat the oven to 425℉.
Slice or tear the mozzarella and lay it on paper towels to drain. The drier the mozzarella, the easier/quicker it will melt.
Prep the Blender Marinara sauce by adding the ingredients to a blender and blending until smooth.
Transfer the sauce to a 3 3/4—or 4-quart baking dish and simmer for 10-15 minutes, until thickened, stirring occasionally (it will seem very runny, but will reduce gorgeously). Stir in 1 teaspoon balsamic vinegar and salt, sugar, and/or red pepper flakes to taste. Meanwhile:
Bring a large pot of salted water to a boil for the gnocchi. Boil the gnocchi until they float to the top (2-3 minutes)—don’t overcook!
Transfer the gnocchi to the sauce and stir to coat. Stir in a little less than half of the mozzarella, roughly torn. Spread the mixture into an even layer and top with the remaining mozzarella, sliced or torn. Finish with a 1/4-1/3 cup freshly grated Parmigiano cheese.
Cover and bake at 425 for 15 minutes. Uncover and bake until the cheese is fully melted and slightly golden.
