📝 About This Recipe
Transport your kitchen to the Amalfi Coast with this quintessential Neapolitan 'primo' that celebrates the simplicity of Mediterranean flavors. Pillowy potato gnocchi are bathed in a rich, slow-simmered tomato sauce, layered with creamy buffalo mozzarella, and baked until the cheese forms a golden, bubbling crust. It is a soul-warming dish that perfectly balances the acidity of Italian tomatoes with the fragrant punch of fresh basil.
🥗 Ingredients
The Gnocchi
- 500 grams Potato Gnocchi (high-quality store-bought or fresh handmade)
- 2 tablespoons Sea Salt (for the pasta water)
The Tomato Sauce (Sugo)
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed Italian oil preferred)
- 2 cloves Garlic (peeled and lightly smashed)
- 800 grams Canned San Marzano Tomatoes (crushed by hand or pulsed in a blender)
- 10-12 pieces Fresh Basil Leaves (torn by hand)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping & Assembly
- 250 grams Fresh Buffalo Mozzarella (drained and cubed)
- 60 grams Parmigiano Reggiano (freshly grated)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Begin by preparing the mozzarella. Cube the cheese and place it in a fine-mesh sieve over a bowl for at least 20 minutes to drain excess moisture; this prevents the dish from becoming watery.
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2
Preheat your oven to 200°C (400°F). If you have a traditional earthenware 'tegame' dish, prepare it now; otherwise, a standard 9x9 inch baking dish works perfectly.
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3
In a large wide skillet or saucepan, heat the 3 tablespoons of extra virgin olive oil over medium heat. Add the smashed garlic cloves and sauté until they turn a light golden brown and fragrance the oil.
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4
Carefully pour in the crushed San Marzano tomatoes. Season with salt and pepper. Stir well and bring the sauce to a gentle simmer.
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5
Reduce the heat to low, cover partially, and let the sauce cook for about 20-25 minutes. It should thicken and the oil should begin to separate slightly from the tomatoes.
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6
Remove the garlic cloves from the sauce and discard. Stir in half of the fresh torn basil leaves, then turn off the heat.
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7
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of sea salt. The water should taste like the sea.
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8
Drop the gnocchi into the boiling water. They are ready the moment they float to the surface, which usually takes only 1-2 minutes. Do not overcook!
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9
Using a slotted spoon, transfer the floating gnocchi directly into the skillet with the tomato sauce. Gently toss to ensure every pillowy dumpling is coated.
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10
Spread half of the saucy gnocchi into your baking dish. Scatter half of the drained mozzarella cubes and half of the grated Parmigiano Reggiano over the layer.
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11
Add the remaining gnocchi on top, followed by the rest of the mozzarella and Parmigiano. Finish with the remaining fresh basil leaves tucked into the cheese.
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12
Drizzle the top with a final tablespoon of olive oil and place in the center of the oven.
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13
Bake for 10-15 minutes, or until the mozzarella is melted and bubbly. For a truly authentic look, turn on the broiler for the last 2 minutes to achieve golden-brown charred spots on the cheese.
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14
Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to settle and the flavors to meld.
💡 Chef's Tips
Always drain your mozzarella thoroughly; fresh buffalo mozzarella holds a lot of water which can dilute your beautiful sauce. For the best texture, use San Marzano D.O.P. tomatoes—their sweetness and low acidity are what define this dish. If using store-bought gnocchi, look for the 'refrigerated' kind rather than shelf-stable for a lighter, more homemade texture. Don't discard the garlic too early; let it infuse the oil slowly on low heat to avoid bitterness. If the sauce looks too thick before adding gnocchi, add a splash of the starchy pasta cooking water to loosen it.
🍽️ Serving Suggestions
Pair with a crisp, chilled Greco di Tufo or Fiano di Avellino white wine from the Campania region. Serve with a side of crusty sourdough bread to mop up the 'scarpetta' (the leftover sauce). A simple arugula salad with lemon vinaigrette provides a peppery contrast to the rich cheese. For a complete Italian meal, follow this 'primo' with a light lemon sorbet for dessert. Always serve in warm bowls to keep the melted mozzarella stringy and delicious.