Gnocchi alla Sorrentina

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 800 g chopped tomatoes
• 1 handful basil leaves
• 800 g potato gnocchi
• 250 g mozzarella, torn
• 30 g Parmesan, grated

Method

1. Heat the oven to 220°C / 200°C fan. Cook the garlic in the oil for 1 minute, add the tomatoes and simmer for 15 minutes. Tear in most of the basil.
2. Boil the gnocchi until they float, then drain.
3. Mix the gnocchi with the sauce and tip into a baking dish.
4. Top with mozzarella and Parmesan and bake for 12–15 minutes until bubbling. Scatter with basil.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.