GNOCCHI ALLA SORRENTINA

1 500g packet of Pasta Reggio Potato Gnocchi 

800g Tin Crushed Tomatoes 

2 Garlic Cloves (Finely Chopped)

1 Large Handful Fresh Basil 

250g Chopped or Torn Mozzarella 

1 Tablespoon Olive Oil 

Salt & Pepper to Season 

• Pre-heat the oven to 430F/220C.
• Heat the olive oil to a large skillet, add the garlic and saute for 1-2 minutes until fragrant but not browned.
• Next, add the canned tomatoes with a good pinch of salt and pepper and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open. Once simmered add half of the mozzarella (roughly chopped) and basil then stir to combine.
• Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
• Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not oven-proof then transfer the gnocchi to an oven-proof baking dish.
• Top the gnocchi with the rest of the mozzarella and bake for 20 minutes until the mozzarella cheese is melted, bubbling and golden.