gnocchi alla sorrentina

This Campanian dish coats potato gnocchi in tomato-and-basil sauce and adds mozzarella and grated Parmigiano. A short finish in the oven melts the cheese. GialloZafferano’s version makes the gnocchi from potatoes, flour, egg and salt.^[1]

The gnocchi are boiled in batches, lifted out as they float and mixed gently with the sauce. They are layered in a baking dish with mozzarella and Parmigiano, then heated under the oven grill. The dish is served hot, with melted cheese between the sauce-coated dumplings.^[1]