Time
45 minutes
Serves
4
Difficulty
Easy
Ingredients
700g fresh gnocchi
550g canned whole peeled tomatoes, crushed with a fork
6 basil leaves
1 garlic clove
4 1/2 tablespoons extra-virgin olive oil
250g mozzarella
70g freshly grated parmesan
salt to taste
Method
Pour a little olive oil into a frying pan, add garlic clove, crushed tomatoes, salt and add the basil. Cover and let it cook on medium-low heat for about 10 minutes.
In the meantime, boil plenty of salted water in a large saucepan for the gnocchi.
Remove the garlic from the tomato sauce and pour the sauce into a deep bowl. Keep a little sauce aside.
Cook the gnocchi in 2-3 batches. They need to cook just for a few moments in simmering water, as boiling water can damage them. Take them out with a slotted spoon and drain them carefully as soon as they rise to the surface of the water. Place them into the bowl with the tomato sauce. Mix them very delicately with a spoon.
Take an ovenproof dish and pour the remaining tomato sauce to cover the bottom. Add a little olive oil. Then gently add half of the gnocchi. Add a layer of diced mozzarella and sprinkle with parmesan. Then repeat with the rest of the gnocchi, another layer of mozzarella and the rest of the parmesan.
Bake the gnocchi in a preheated oven at 475F on a grill setting for 5 minutes.
