Easy Italian

Silvia Colloca's gnocchi alla Sorrentina with taleggio

Name: Silvia Colloca's gnocchi alla Sorrentina with taleggio
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: ¼ cup (60ml) extra virgin olive oil; 1 onion, finely chopped; 1 garlic clove, finely chopped; 2 tbs tomato paste; 2 x 400g cans peeled tomatoes; 800g potato gnocchi; ½ bunch basil, leaves picked; 200g taleggio cheese, chopped; Green salad to serve

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by Silvia Colloca

Cook and author

Jul 01, 2017

Super easy and wonderfully filling, says Silvia Colloca, of her baked gnocchi topped with golden taleggio. Add a salad for weeknight comfort food the whole family will love.

¼ cup (60ml) extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbs tomato paste
2 x 400g cans peeled tomatoes
800g potato gnocchi
½ bunch basil, leaves picked
200g taleggio cheese, chopped
Green salad to serve

Method

1.

Preheat oven to 180°C.
2.

Heat oil in a frypan over medium heat. Add the onion and cook 3-4 minutes then add the garlic and cook for a further minute until fragrant. Add the tomato paste and cook for 1-2 minutes, then add the tomatoes and 1 cup (250ml) water. Bring to a simmer and cook for 10 minutes until reduced.
3.

Meanwhile, bring a saucepan of salted water to the boil over high heat. Add the gnocchi and cook until they float to the top, then drain.
4.

Add gnocchi to the pasta sauce and stir through half the basil leaves, then spoon the mixture into a baking dish. Top with cheese and bake for 10-15 minutes until golden and bubbling.
5.

Top with remaining basil and serve with green salad.