Cheesy Baked gnocchi for your consumption!👌

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Gnocchi Sorrentina Recipe

200gm Gnocchi
Extra virgin olive oil
2-3 Garlic cloves
1 Shallot
400g Whole tinned tomatoes
8-10 cherry tomatoes (of varying colour if you can find it)
1 ball of fresh mozzarella
Parmiggiano Reggiano

Method

1. Roughly slice the shallot and garlic and set aside. Get a heavy bottomed pot on to a medium high heat and add a good glug of olive oil.

2. Add the shallot and Sautee, so it gets a little colour and a little bit crispy and caramelised, then add the garlic and cook until fragrant.

3. Add the cherry tomatoes, leave them whole or crush them in your hand, they will break down as they cook regardless, cook for a few minutes. Add the tinned tomatoes and break them up with a wooden spoon. Cook the tomatoes for 15-20minutes, just to remove a little of the moisture and cook out the rawness from the tomatoes. Meanwhile get a medium pot of salted water onto boil.

4. After 15minutes the sauce will have thickened and sweetened slightly, add the chopped basil and season to your liking.

5. If using fresh Gnocchi, add it to the boiling water and carefully remove with a slotted spoon to the sauce once they float to the top. If using packaged Gnocchi cook to packet instructions and add to the sauce.

6. Hopefully you have two shallow dishes that could hold a serve of gnocchi each. But if not an appropriately sized dish that holds your gnocchi and sauce in one shallow layer (this isn’t lasagne ok...  Add the gnocchi and sauce to the dish and evenly disperse about one gnocchi thick.

7. Cover the gnocchi with slices of fresh mozzarella and gratings of parmiggiano, bake in a 180 degrees Celsius oven for 20mins or until golden and bubbling.

8. Serve, eat and enjoy!



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