Potatis gnocchi ALLA SORRENTINA
INGREDIENTS
- 2 packs Potatis gnocchi Giovanni Rana
- 1 l tomato sauce
- 1 clove garlic, thinly sliced
- 350 g mozzarella, cut into slices
- 50 g finely grated Parmigiano Reggiano cheese
- fresh basil leaves
- Salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large skillet over medium-high heat. Add garlic, tomato sauce, basil and salt, and cook for 5 minutes.
Preheat the oven to 200° C. Bring a large pot of salted water to a boil. Carefully add the gnocchi to the water and cook for 1 minute, then drain.
Pour the gnocchi into a pan, add the sauce and grated Parmigiano Reggiano. Finally add the diced mozzarella and some basil leaves.
Bake until bubbly, 10-15 minutes. Garnish with additional basil leaves.
Preheat the oven to 200° C. Bring a large pot of salted water to a boil. Carefully add the gnocchi to the water and cook for 1 minute, then drain.
Pour the gnocchi into a pan, add the sauce and grated Parmigiano Reggiano. Finally add the diced mozzarella and some basil leaves.
Bake until bubbly, 10-15 minutes. Garnish with additional basil leaves.
INGREDIENTS
SERVINGS
-
+
- 2 packs Potatis gnocchi Giovanni Rana
- 1 l tomato sauce
- 1 clove garlic, thinly sliced
- 350 g mozzarella, cut into slices
- 50 g finely grated Parmigiano Reggiano cheese
- - fresh basil leaves
- - Salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large skillet over medium-high heat. Add garlic, tomato sauce, basil and salt, and cook for 5 minutes.
Preheat the oven to 200° C. Bring a large pot of salted water to a boil. Carefully add the gnocchi to the water and cook for 1 minute, then drain.
Pour the gnocchi into a pan, add the sauce and grated Parmigiano Reggiano. Finally add the diced mozzarella and some basil leaves.
Bake until bubbly, 10-15 minutes. Garnish with additional basil leaves.
Preheat the oven to 200° C. Bring a large pot of salted water to a boil. Carefully add the gnocchi to the water and cook for 1 minute, then drain.
Pour the gnocchi into a pan, add the sauce and grated Parmigiano Reggiano. Finally add the diced mozzarella and some basil leaves.
Bake until bubbly, 10-15 minutes. Garnish with additional basil leaves.
Why not try...
