Gnocchi alla Sorrentina

Fresh gnocchi with a hearty tomato sauce and fragrant buffalo mozzarella - this delicious vegetarian italian dish is easy and quick to make and full of flavours! You can also use gnocchi from the store to buy some extra time.

Ingredients - serves 2

300g starchy potatoes

50g semolina

50g all-purpose flour

1 egg

150g buffalo mozzarella

a bunch of basil

1 garlic clove

1 small onion

500g tomato puree

some olive oil

salt and pepper

Method

Boil potatoes, peel and mash. Add flour, semolina, egg and a pinch of salt, combine and knead on a flour-dusted surface. Add some extra semolina if necessary - the dough should not stick to your fingers. Cover and let rest for about 30 minutes.

In the meantime, peel onion and garlic and chop finely. Heat some olive oil in a large pan and sauté onions for about 2 minutes. Add garlic and tomato puree and let simmer at medium heat for about 15 minutes. Blend until smooth and season well with salt and pepper.

On a flour-dusted surface divide dove into halves and form into sausages about 2 cm thick. Cut into 2 cm lengths. Form into balls and flatten using a fork. Place gnocchi on a flour-dusted cutting board.

Cook the gnocchi in a large pan of boiling salted water for about 2-3 minutes - they are ready when they come to the surface. Remove with a skimmer and drain.

Wash basil, dry and remove leaves from the stem. Cut mozzarella into pieces. Toss gnocchi into tomato sauce and let simmer a few minutes at low heat. Serve with fresh basil leaves and buffalo mozzarella.