Gnocchi alla Sorrentina Made Easy in Your Pressure Cooker
This easy Gnocchi alla Sorrentina brings together tender potato gnocchi, rich tomato sauce, and melty mozzarella in a cozy Italian comfort meal made simple with a pressure cooker and quick oven finish.
Ingredients
Main Ingredients
- 1 lb Potato gnocchi fresh or store bought
- 28 oz Canned pomodorini tomatoes or use crushed tomatoes
- 2 Garlic cloves finely chopped
- 1 large handful Fresh basil
- 8.8 oz Mozzarella roughly chopped or torn
- 1 tablespoon Olive oil
- Salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about a minute until fragrant.
- Add canned pomodorini tomatoes. Season with salt and pepper. Simmer for 10-15 minutes until thickened.
- Add fresh basil and gently stir. Remove from heat.
- While sauce simmers, bring large pot of salted water to boil. Cook gnocchi until they float. Drain well.
- Fold cooked gnocchi into tomato sauce until coated.
- Transfer to baking dish. Scatter mozzarella evenly on top.
- Bake for 10-15 minutes until cheese is melted and golden. Let rest several minutes.
- Garnish with fresh basil and serve.
Notes
Try adding red pepper flakes or Parmesan for extra flavor. Best reheated gently. Excellent for meal prep.