Recipe

Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Ingredients: 500 g potato gnocchi; 400 ml tomato passata; 1 buffalo mozzarella; Grated Parmesan; Fresh basil; Extra virgin olive oil; Salt

Potato gnocchi in a tomato and basil sauce, layered with buffalo mozzarella and Parmesan, then baked.

Made with Mozzarella Bufala Campana PDO

Ingredients

500 g potato gnocchi
400 ml tomato passata
1 buffalo mozzarella
Grated Parmesan
Fresh basil
Extra virgin olive oil
Salt

Preparation

Cook the passata with a drizzle of olive oil and basil for 15 minutes.
Boil the gnocchi in salted water and drain when they float to the surface.
Mix the gnocchi with the sauce, half of the mozzarella cut into cubes, and some Parmesan.
Transfer to a baking dish, add the remaining mozzarella and more Parmesan, and bake at 200 °C for 10 minutes.