INGREDIENTS
FOR 2 PEOPLE
500 g Rummo potato Gnocchi
400 g tinned tomatoes
400 g mozzarella, fior di latte
100 g Parmigiano Reggiano
2 cloves garlic
Fresh basil
30 g butter
Oil
Salt
DIRECTIONS
After having cut the mozzarella in cubes, put it in a sieve over a bowl and let it drain. In the meantime, heat a drizzle of oil, the garlic and the basil. Add the tomatoes, mashing them with the back of a wooden spoon, and let them cook. Add salt and keep cooking, taking out the garlic. After melting butter with more basil in another pan, coo, the Gnocchi in a pot of salted boiling water. Remove them from the water when the float to the top, cooked, and place them directly in the pan with butter and sauté. Add a grating of fresh pepper, the tomato sauce and toss. Add the mozzarella and the grated parmesan and toss once more. Transfer the gnocchi into a casserole adding a bit of tomato sauce, more mozzarella and more grated parmesan. Cook in a 220ºC oven for 10 minutes and, once ready, plate adding a few fresh leaves of basil as a garnish. Buon appetito!