Potato Gnocchi - Sorrentina Style

A cheesy, southern Italian gnocchi dish that is pure comfort food; this recipe is the real deal!

Ingredients

500g Rummo Potato Gnocchi

1 garlic clove, crushed

3 tablespoons extra virgin olive oil

200g whole cherry tomatoes

500g tomato passata

Salt, a pinch

250g mozzarella cheese

Grated Parmesan, to taste

Fresh basil leaves, to taste

 

Method

In a sauté pan, gently brown the garlic in extra virgin olive oil. Add the tomato passata, salt, and cook gently over low heat with the lid on, stirring occasionally, for 30 minutes. For extra flavour and texture, you can add 200 g of whole cherry tomatoes.

Dice or slice the cheese.

In abundant salted water, boil the Rummo Gnocchi until they float to the surface. Drain. Mix them with the tomato sauce, removing the garlic and adding the mozzarella cheese and fresh basil leaves. Sauté until the mozzarella is stringy. Serve by adding more fresh basil leaves, a sprinkling of grated Parmesan and a drizzle of extra virgin olive oil.