Gnocchi alla sorrentina

Number of Servings: 4

Ingredients

• Gnocchetti di patate: 1/2 kg
• Tomatoe sauce: 400 g
• Garlic in wedges: 1
• Extravirgin olive oil: 1 spoon
• Basil: 1 tuft
• Milk: j.e.
• Salt: j.e.
• Fiordilatte (more dry then mozzarella): 250 g
• Parmigiano grattugiato: 4 spoons

Preparation

In a pan put the oil, garlic and basil leaves, when the garlic will be browned and the basil leaves will be crisp, remove both the leaves and the garlic and pour the tomato puree into the oil so flavored.

Immediately afterwards add 2 or 3 tablespoons of milk and half of the fiordilatte cut into cubes, stirring to avoid thickening it, adjust salt.
When the fiordilatte is completely dissolved, spread a couple of tablespoons o f grated Parmigiano and fresh minced basil, then let the sauce rest.

Cook the gnocchi, drain them as soon as they have risen to the surface, and pour them into the pan with the sauce. Let them whisk in the sauce adding the advanced fiordilatte without waiting for it to melt, then serve them immediately.