GNOCCHI ALLA SORRENTINA
INGREDIENTS
- 1 pack of Rana Traditional Potato Gnocchi
- 500 gr passata
- 1 clove of garlic
- 140 gr mozzarella, cubed
- 20 gr Parmigiano Reggiano, grated
- basil
- salt to taste
METHOD
Prepare the sauce by frying a clove of garlic in a little oil, then add the passata, basil and salt. Preheat the oven to 200°C. Bring a large pot of salted water to a boil. Add the gnocchi to the water following the package instructions, then drain.
Pour the gnocchi into a baking dish, add the sauce and grated Parmigiano Reggiano. Top with the diced mozzarella and some basil leaves.
Bake the gnocchi for 5-10 minutes, until cheese has melted. Remove from oven and serve hot.
Pour the gnocchi into a baking dish, add the sauce and grated Parmigiano Reggiano. Top with the diced mozzarella and some basil leaves.
Bake the gnocchi for 5-10 minutes, until cheese has melted. Remove from oven and serve hot.
INGREDIENTS
SERVINGS
-
+
- 1 pack of Rana Traditional Potato Gnocchi
- 500 gr passata
- 1 clove of garlic
- 140 gr mozzarella, cubed
- 20 gr Parmigiano Reggiano, grated
- - basil
- - salt to taste
METHOD
Prepare the sauce by frying a clove of garlic in a little oil, then add the passata, basil and salt. Preheat the oven to 200°C. Bring a large pot of salted water to a boil. Add the gnocchi to the water following the package instructions, then drain.
Pour the gnocchi into a baking dish, add the sauce and grated Parmigiano Reggiano. Top with the diced mozzarella and some basil leaves.
Bake the gnocchi for 5-10 minutes, until cheese has melted. Remove from oven and serve hot.
Pour the gnocchi into a baking dish, add the sauce and grated Parmigiano Reggiano. Top with the diced mozzarella and some basil leaves.
Bake the gnocchi for 5-10 minutes, until cheese has melted. Remove from oven and serve hot.
