← Nouns Cooking · Italian

Ingredients

• 3 tbsp extra virgin olive oil
• 1 clove Garlic, finely chopped
• 700 g passata or crushed tinned tomatoes
• 1 handful basil leaves
• 800 g potato gnocchi, shop-bought or homemade
• 250 g Mozzarella, drained, patted dry and cut into cubes
• 50 g Parmesan, finely grated
• Salt

Method

1. Warm the oil and garlic in a saucepan over medium-low heat for 1 minute, until the garlic smells sweet. Add the passata, a pinch of salt and half the basil and simmer for 15 min until slightly thickened.
2. Heat the oven to 200°C (400°F). Bring a big pot of salted water to the boil.
3. Drop in the gnocchi and cook until they float to the surface, usually 2–3 min. Lift them out with a slotted spoon straight into the sauce and stir gently.
4. Spoon half the gnocchi into a baking dish, scatter over half the mozzarella and parmesan, then repeat with the rest. Tuck in the remaining basil.
5. Bake for 12–15 min until the cheese is melted and bubbling, with a few golden spots. Rest for 5 min before serving.

Tips

• Use a firm, low-moisture mozzarella, or dry fresh mozzarella well, so the dish does not go watery.
• Parmesan is made with animal rennet; choose a vegetarian hard cheese if needed.

Sources

Written in our own words after cross-checking these recipes:

Marcellina in Cucina GialloZafferano Pasta Grammar