Gnocchi Pomodoro, Mozzarella & Basilico

Gnocchi - pronounced NYO-ki

Tomatoes (2 pomodoro and 3 pomodorini)

10 large Basil leaves

4 Buffalo Mozzarella

1 Tbsp Olive Oil

2 Tbsp Grated Parmegiano

Salt to taste

Use all fresh ingredients. We won''t show you how to make the Gnocchi in this recipe - this is about the sauce: Pomodoro, Mozzarella & Basilico. Gnocchi was selected for this sauce because it covers nicely and it is the perfect texture to combine with the fresh cut basil and tomatoes.



Start by cutting the tomatoes and the basil (you can cut or tear the basil - whichever you prefer), put into a small pan (do not drain tomatoes - you will need all of the juice) with 1 Tbsp of Olive Oil and simmer until Tomatoes are slightly broken down. Before you go on with the sauce, put your Gnocchi in boiling water and follow cooking time, then go back to your pomodoro and basil and add a pinch of sea salt while simmering. Stir occasionally. Once tomatoes are broken down and you can smell the basil in the sauce - should be about 7-10 min simmering, drain your cooked Gnocchi and then add it to the sauce. Do not rinse the Gnocchi. Fold the Gnocchi into the sauce and once nicely covered, add the fresh mozzarella and 2 Tbsp of Grated Parmegiano. You may also top with a fresh basil leaf. MANGA!