Gnocchi alla Sorrentina
20 +
min
cooking time
6
servings
easy
difficulty

Gnocchi alla Sorrentina

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Ingredients

  • Two 17.6-ounce packages Giovanni Rana Skillet Gnocchi
  • Two 15-ounce containers Giovanni Rana Marinara sauce
  • 10 ounces mozzarella, cut into slices
  • Finely grated Parmigiano Reggiano cheese
  • Fresh basil leaves
20 +
min
cooking time
6
servings
easy
difficulty

Preparation

Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the Skillet Gnocchi for 1 minute, then drain. In a large bowl combine the Marinara sauce and the Gnocchi.

Put a layer of Potato Gnocchi in a 9 x 13-inch casserole dish (approximately half of the quantity), then top with half of the mozzarella slices, grated Parmigiano Reggiano cheese and a few basil leaves.

Repeat with another layer of Gnocchi, the remaining mozzarella slices and grated Parmigiano Reggiano cheese. Bake until bubbly, 10-15 minutes. Garnish with additional basil leaves.


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