Gnocchi alla sorrentina in a ramekin

Ingredients

For 1 serving

• Potato gnocchi200 g
• Tomato passata150 g
• Light mozzarella50 g
• Parmigiano Reggiano5 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Turn the oven on to 220 °C (conventional). Cut the light mozzarella into cubes and leave it to drain in a sieve, so it doesn't release water while baking.
2. Peel and crush the garlic. In a small pan, warm the oil with the garlic over medium-low heat for a minute, until it sizzles, then add the tomato passata, a pinch of salt and a few basil leaves and cook for 10 minutes, until the sauce thickens; remove the garlic.
3. Meanwhile, bring a pan of water to the boil and salt it. Drop in the potato gnocchi and lift them out with a slotted spoon as soon as they float, after 1–2 minutes.
4. Toss the gnocchi with the sauce and spoon them into a cocotte, layering them with the mozzarella cubes.
5. Sprinkle with the grated Parmigiano Reggiano and bake at 220 °C for 8 minutes, until the mozzarella has melted and the top is golden. Finish with fresh basil.