Gnocchi alla Sorrentina

Ingrédients

• 1 1/2 pounds potato gnocchi (homemade or store-bought)
• 1 pound cherry tomatoes
• 1 1/3 cup tomato passata
• 2 cups fresh mozzarella cheese (shredded or cut into small cubes)
• 1 garlic clove (minced)
• a bunch fresh basil leaves
• 3 Tablespoons extra virgin olive oil
• salt and pepper (to taste)

Préparation

1. 1

   Place a large pot filled with water and a good pinch of salt over medium-high heat. Preheat the broil in your oven.

2. 2

   Heat the olive oil in an oven-proof pan over medium heat. Add garlic and sauté until fragrant.

3. 3

   Add cherry tomatoes and sauté for about 5 minutes, using the back of the spoon, crush a bit the tomatoes so they burst open.

4. 4

   Add tomato passata and season with salt and pepper to taste.

5. 5

   Add basil leaves tearing them with your hands and mix well.

6. 6

   Set heat to low and simmer for about 5 minutes stirring from time to time until the sauce thickens a bit.

7. 7

   Meanwhile, cook the gnocchi as indicated in the package.

8. 8

   Once the gnocchi are cooked, strain them and then add them to the pan with the tomato sauce. Toss to coat well.

9. 9

   Add ⅔ of mozzarella cheese and gently mix.

10. 10

    Top with the remaining mozzarella, and add a few basil leaves.

11. 11

    Place the pan under the broil until the mozzarella on top is bubbly and lightly golden.