Gnocchi “Sorrento style”

DIFFICULTY: 3
20 minutes
INGREDIENTS PER 4 PEOPLE

gnocchi (potato dumplings), 17 oz
basil, some leaves
tomato sauce, 1 lb 12 oz
mozzarella, 1 cup
parmigiano cheese, 3,5 oz

PROCEDURE

Boil the gnocchi in salted hot water for a couple minutes (they are ready when they come afloat), then drain them.
Season the gnocchi with the tomato sauce and the Parmigiano cheese, put them in a pan and cover them with the mozzarella finely sliced. Add more tomato sauce, Parmigiano cheese, and bake at high temperature (460 F) until the cheese is melted.
Serve them hot in a pasta plate. Buon Appetito!

Thanks to: Chef Emanuele Murgia