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