Baked Gnocchi Sorrento Style with Mozzarella

What you need

• 1 tbsp olive oil
• 1 clove garlic clove, lightly crushed
• 500 g (18 oz) tomato passata
• 6 leaves fresh basil, plus extra to finish
• 500 g (1 lb) potato gnocchi
• 80 g (3 oz) parmesan, finely grated
• 200 g (7 oz) fresh mozzarella, cut into 1 cm (1/2 in) cubes
• salt, to taste and for the gnocchi water
• black pepper, to taste

Method

Restated from the original video

1. 1

   Warm the oil in a frying pan over medium-low heat and cook the garlic for 2 min until fragrant.

2. 2

   Add the passata and the basil, season with salt and simmer gently for 20 min. Remove the garlic.

3. 3

   Heat the oven to 200 °C (400 °F).

4. 4

   Bring a large pot of salted water to a boil and cook the gnocchi until they float, 2-3 min.

5. 5

   Drain the gnocchi and stir them into the sauce over high heat for 2-3 min so they absorb some of it.

6. 6

   Off the heat, stir in two thirds of the parmesan and season with pepper.

7. 7

   Tip everything into a baking dish and dot the mozzarella over the top. Scatter the rest of the parmesan over it.

8. 8

   Bake until the mozzarella melts and the top starts to brown, 12-15 min.

9. 9

   Rest for 5 min, then finish with a few torn basil leaves and serve.

Imported from souschef.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.