Gnocchi alla sorrentina (gnocchis de pommes de terre à la sauce tomate et à la mozzarella)

Ingrédients

• 500 g 1 lb. potato gnocchi, preferably homemade
• One batch of a simple (Southern Italian-style tomato sauce (see Notes), preferably made with fresh tomatoes)
• One large ball of mozzarella (preferably di bufala, drained and cut into small cubes)
• Grated pecorino romano cheese (to taste)

Préparation

1. 1

   Cook the gnocchi and transfer them to a large bowl. Add about 3/4 of the tomato sauce, 1/2 the mozzarella and a sprinkling of grated cheese and mix gently with a spatula, taking care not to damage the delicate gnocchi.

2. 2

   Pour the gnocchi into a greased gratin dish (or into individual gratin dishes as pictured) and top with a bit more of the tomato sauce, the remaining mozzarella cubes and a good sprinkling of grated cheese.

3. 3

   Place in a very hot (220C/450F) oven just until the mozzarella has melted and the gnocchi are bubbling hot. Remove from the oven and let cool for a few minutes before serving.