Skillet Gnocchi alla Sorrentina

⏱ 25 min · Serves 4

Pillowy potato gnocchi simmered straight in a garlicky tomato sauce, then blistered under the grill with melting mozzarella and torn basil. One pan, twenty-five minutes, pure comfort.

Per serving: 465 kcal · 18.0g protein · 58.0g carbs · 18.0g fat

Ingredients

• 500g fresh potato gnocchi (shop-bought is fine)
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp chilli flakes (optional)
• 1 x 400g tin quality chopped tomatoes
• 1 x 400g tin cherry tomatoes (or a second tin chopped)
• 1 tsp sugar
• 1/2 tsp fine salt, plus more to taste
• Black pepper
• 125g mozzarella ball, torn into pieces
• 30g Parmesan or Grana Padano, finely grated
• A large handful of fresh basil leaves

Method

1. Heat the olive oil in a large ovenproof frying pan over medium heat. Add the sliced garlic and chilli flakes and cook gently for 1-2 minutes until fragrant but not browned.
2. Tip in both tins of tomatoes, the sugar, salt and a good grind of pepper. Simmer briskly for 10 minutes, crushing the cherry tomatoes with your spoon, until thickened and glossy.
3. Meanwhile heat your grill (broiler) to high.
4. Stir the raw gnocchi straight into the sauce along with 100ml water. Cover loosely and simmer for 4-5 minutes, stirring once or twice, until the gnocchi are tender and puffed.
5. Stir through half the basil and check the seasoning. Scatter over the torn mozzarella and grated Parmesan.
6. Slide the pan under the grill for 3-4 minutes until the cheese is bubbling and patched with gold.
7. Rest for 2 minutes, top with the remaining basil and serve straight from the pan.