Gnocchi alla Sorrentina (Vegan)
Gnocchi with tomato sauce, vegan mozzarella and basil.
Equipment
- pan with lid
- pot
- large bowl
- sieve/skimmer
- spoon
- terracotta bowl or casserole dish
Ingredients
- 500 g gnocchi (17.6 oz)
- 400 g tomato sauce (14 oz)
- 200 g plant-based mozzarella (7 oz)
- 1 clove garlic
- extra virgin olive oil
- basil
- salt
- nutritional yeast (or other parmesan alternative)
Instructions
Prepare the Sauce
- Heat some oil on the pan and add the garlic clove (peeled). Add the tomato sauce, a pinch of salt, 4/5 basil leaves and let it cook for about 30 minutes, covered with the lid.
- After 30 minutes, remove the garlic clove and the basil leaves from the sauce, then transfer the sauce to a large bowl.
Cook the Gnocchi
- Put some water on the burner and salt it when it starts boiling.
- When the water boils again, put the gnocchi into it.
- If you are using pre-made gnocchi cook them for the time indicated on the package.If you are using homemade gnocchi, follow the cooking steps in our dedicated recipe.
Assemble and Bake
- Drain them with the sieve/skimmer and gradually move them into the bowl with the sauce.Gently mix with the spoon.
- Cover the bottom of the terracotta bowl/casserole dish with some oil, then make a layer of gnocchi, one of shredded mozzarella and one of "Parmesan".Continue with another layer of gnocchi, shredded mozzarella and "Parmesan" until you fill the casserole or finish the ingredients.
- Bake them for 5-10 minutes, in a pre-heated, static oven + grill at 200°C/392°F. Or separately in an oven (3-4 minutes) and then under a grill (2-3 minutes).Serve warm! Don't burn your tongue. ;)
Notes
Conservation
You can put them in Tupperware and store them in the fridge for 2-3 days.
You can put them in Tupperware and store them in the fridge for 2-3 days.