Pan-made gnocchi alla sorrentina with light mozzarella

Ingredients

For 1 serving

• Potato gnocchi220 g
• Tomato passata150 g
• Light mozzarella80 g
• Grana Padano8 g
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Put a pan of water on for the gnocchi. Meanwhile dice the light mozzarella and leave it to drain in a sieve.
2. In a large frying pan heat the oil over a medium heat, pour in the passata, add a pinch of salt and a few basil leaves and simmer for 10 minutes over a medium-low heat, until the sauce thickens.
3. When the water boils, salt it with coarse salt and drop in the potato gnocchi: cook them until they float to the surface, about 2 minutes, and lift them out with a slotted spoon.
4. Tip the gnocchi into the pan with the sauce, add the mozzarella and stir gently for 1–2 minutes over a low heat, until the mozzarella turns stringy.
5. Serve straight away with grated Grana Padano and a few fresh basil leaves.