OVEN-BAKED GNOCCHI ALLA SORRENTINA

ingredients

• 500 g Nonna Elide Gnocchi
• 1 pack Cherry tomatoes in tomato sauce (or passata)
• 2–3 pieces Sun-dried tomatoes in oil (finely chopped)
• 2 cloves Garlic (pressed)
• 1 dl Water or vegetable stock
• 1 pot Fresh basil
• 125 g Mozzarella (one pack)
• 1 dl Parmesan (finely grated)
• Nonna Elide EVOO Olive Oil
• Salt and black pepper

HERE'S HOW

• Set the oven to 200°C.
• Take out an ovenproof dish. Add the gnocchi, halved cherry tomatoes, sun-dried tomatoes, garlic and half of the fresh basil (tear the leaves roughly).
• Pour over the water (or better still, stock if you have it) and a generous drizzle of our Nonna Elide olive oil. Season with salt and pepper. Stir well so the gnocchi bathe in all that lovely flavour.
• Tear the mozzarella into pieces and distribute evenly over the dish. Finish by sprinkling over the grated Parmesan.
• Cook in the middle of the oven for 20–30 minutes. Keep an eye on it – the gnocchi should feel soft and the cheese should have melted into a golden blanket.
• Take it out, scatter over the rest of the basil and carry it straight to the table. Serve from the dish – just like we do at home.

Nonna vet bäst.

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