An evergreen recipe from Naples, simple yet tasty, it holds all the flavors of Italy: gnocchi, tomatoes, mozzarella, Parmigiano and basil!

Ingredients

• Homemade gnocchi 600 gr (follow my recipe here)

For the tomato sauce

• San Marzano tomatoes, 1 can
• Basil 6 leaves
• Garlic 1 clove
• Extra virgin olive oil
• Salt

To season

• Mozzarella 300 g
• Parmigiano Reggiano

Directions

Prepare the Sauce:

1. In a pan, heat a drizzle of oil over medium heat.
2. Add a peeled whole garlic clove and sauté until it’s golden, then add the San Marzano tomatoes.
3. Season with salt to taste.
4. Add fresh basil leaves, then cover the pan with a lid and simmer on medium-low heat for about 30 minutes.

Blend the Sauce:

1. After the sauce has cooked, remove the garlic.
2. Use a fork to smash the tomatoes or blend the sauce with an immersion blender until smooth.
3. Pour most of the sauce into a large bowl, leaving some in the pan for later use.

Cook the Gnocchi:

1. Bring a large pot of salted water to a gentle boil.
2. Add the gnocchi, cooking them just until they float to the surface, which should only take a few moments.
3. Use a slotted spoon to carefully remove the gnocchi and transfer them to the bowl with the sauce. Stir gently to coat them evenly.

Assemble the Dish:

1. Preheat your oven to 250°C (480°F) on grill mode.
2. In a baking dish, spread a thin layer of the reserved sauce on the bottom.
3. Add a layer of gnocchi on top.
4. Sprinkle with diced mozzarella and grated Parmigiano Reggiano.
5. Repeat with another layer of gnocchi, the remaining mozzarella, and more Parmigiano Reggiano. Finish with a light sprinkling of breadcrumbs.

Bake and Serve:

1. Place the dish in the preheated oven and grill for about 5 minutes, or until the top is golden and bubbly.
2. Serve hot and steaming.