Gnocchi alla Sorrentina

Pillowy potato dumplings baked with tomato sauce and mozzarella.

Ingredients

• 500 g potato gnocchi
• 400 ml tomato sauce
• 200 g mozzarella
• 50 g Parmesan cheese
• 10 basil leaves
• 2 tbsp olive oil
• to taste salt

Method

1. Preheat oven to 200°C (392°F).
2. Boil gnocchi in salted water until they float. Drain.
3. Spread half the tomato sauce on a baking dish, arrange gnocchi over it.
4. Cover with remaining sauce, mozzarella, and Parmesan. Drizzle with olive oil.
5. Bake until cheese is bubbly and golden. Garnish with basil.

Chef's tips

• Use fresh gnocchi for best results.
• Top with fresh basil for enhanced aroma.