🥔 Gnocchi alla sorrentina

4 servings · prep 30 min · cook 25 min

Ingredients

• 1 kg potato gnocchi
• 800 g crushed tomatoes
• 250 g mozzarella, diced
• 60 g grated parmesan
• 2 garlic cloves
• Fresh basil
• 3 tbsp olive oil
• Salt, pepper

Method

1. Fry the whole garlic cloves in the olive oil, then lift them out as soon as they colour.
2. Add the tomatoes, season and simmer 20 min over low heat, until the sauce thickens.
3. Drain the mozzarella at least 20 min: its water is what makes the dish runny.
4. Cook the gnocchi in boiling salted water and lift them out as soon as they float — a few seconds too long and they fall apart.
5. Toss them in the sauce with half the mozzarella and some torn basil.
6. Tip into a dish, cover with the rest of the mozzarella and the parmesan, and grill 10 min until the top browns.

Adapted from ricette fresche (YouTube)

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