Gnocchi au gratin with tomato sauce, sweet Gorgonzola and basil

Heat 2 tablespoons of evo oil and a garlic clove in a wide pan.

Pour the tomato sauce, leave to flavour, then add sugar, salt and pepper.

Cut the basil with your hands, add it and cook over low heat for 10 minutes.

Cook the gnocchi in abundant salted water.

Once they surfaced, drain straight into the pan with the tomato sauce.

Stir well and transfer the gnocchi to a large baking tray.

Alternate gnocchi and sweet gorgonzola flakes and basil leaves.

Drizzle with oil, preheat the oven to 250° and then cook for 10 minutes.

Serve immediately.

Equipment Needed

Spice Level:

Allergens