Ingredients (Serves 2–3)
500g (1 lb) potato gnocchi (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
400g (14 oz) canned crushed tomatoes
A few leaves of fresh basil
Salt & pepper to taste
Pinch of sugar (optional, to balance acidity)
200g (7 oz) mozzarella cheese, torn or cubed (preferably fresh or low-moisture)
2 tbsp Parmesan or Pecorino Romano, grated
Optional: a pinch of chili flakes for some heat
Instructions
Cook the gnocchi:
Bring a pot of salted water to a boil. Add gnocchi and cook until they float to the top (about 2–3 minutes). Drain and set aside.
Make the sauce:
In a pan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds (don’t brown it).
Add crushed tomatoes, salt, pepper, and a pinch of sugar. Simmer for 10–15 minutes until thickened.
Stir in fresh basil at the end.
Combine gnocchi & sauce:
Toss the cooked gnocchi gently into the sauce. Mix in half of the mozzarella.
Bake:
Transfer everything to a baking dish. Top with the remaining mozzarella and sprinkle Parmesan on top.
Gratinate (bake until bubbly):
Place in a preheated oven at 200°C (400°F) for about 10–15 minutes, or until the cheese is melted and golden.
Serve hot:
Garnish with a few basil leaves and serve immediately. Buon appetito!
2 Comments
That’s really cool 🎉
Thank you very much