Ingredients
- 700gr potato gnocchi
- 500gr tomato puree
- 150gr mozzarella
- 60gr Parmigiano Reggiano DOP
- 2 garlic cloves
- Basil
- Extra virgin olive oil
- Salt
Preparation of the recipe
1
Roast the garlic cloves in a pan with extra virgin olive oil, then add the tomato puree. Cook for 10 minutes.
2
Switch off the heat and add 5-6 basil leaves.
3
Cook the gnocchi in boiling salted water; when they come afloat drain them.
4
Season the gnocchi with the tomato sauce.
5
Transfer them in a baking dish; add mozzarella cubes and grated Parmigiano Reggiano.
6
Bake at 180°C for 15 minutes.
7
Serve hot with some more basil.
