What a dumpling, that Sorrento style!
With that crust, the tomato, and Pasta Armando gnocchi made with 100% Italian fresh potatoes and durum wheat semolina, wouldn't you devour them right away?
Ingredients for 4 people- 666.67 g of gnocchi Pasta Armando
- 533.33 g tomato puree (or peeled tomatoes)
- 266.67 g of fiordilatte
- 66.67 g of Parmesan cheese
- Basil
- Clove of garlic
- Salt to taste
- Extra virgin olive oil to taste
Place a drizzle of oil and a clove of garlic in a pan and, once the garlic has browned, add the tomato puree and basil and cook for about ten minutes.
Cook the gnocchi in plenty of salted water and, when they come to the surface, drain them and toss them for a few moments in the pan with the sauce.
Pour half the gnocchi into a bowl, top with the diced mozzarella and a sprinkling of Parmesan. Pour in the other half of the gnocchi and finish with the remaining mozzarella and Parmesan.
Bake the gnocchi at 200 degrees for 10/15 minutes and, once ready, decorate with a basil leaf.
Enjoy your meal!
