Gnocchi alla Sorrentina

Ingredients for 4 servings:

• 1 kg gnocchi
• 2 garlic cloves
• 250g mozzarella
• 600 g tomatoes, pureed
• 80 g Parmesan
• olive oil
• basil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian

First, heat some olive oil in a large pan. Add the peeled garlic and sauté lightly. Deglaze with the passata and add the chopped basil to taste. Season with salt and mix well. Simmer on low heat with the lid closed for 30 minutes, stirring occasionally. Meanwhile, bring a pot of plenty of salted water to a boil. Preheat the oven to 200°C (top/bottom heat). Drain the mozzarella and cut into small cubes. Once the sauce has simmered long enough, remove the garlic. Then cover the bottom of the baking dish with a ladleful of sauce and drizzle with a little olive oil. Add the gnocchi to the boiling salted water and cook briefly. As soon as they rise to the surface, use a slotted spoon to add the gnocchi directly to the pot with the sauce and mix everything gently. Then add about half of the gnocchi to the baking dish with the tomato sauce. Spread half of the mozzarella cubes and half of the Parmesan cheese evenly on top. Add the remaining gnocchi to the baking dish and scatter the remaining cheese on top. Then place in the oven and bake on the highest rack for five minutes until golden brown. Remove from the oven and serve fresh and hot. 150 kcal per serving.