Baked Gnocchi with olives, tomato and mozzarella
Gnocchi alla Sorrentina
Serves – 4
Ingredients:
500g ready made plain gnocchi
1 mozzarella balls (drained and cut into small chunks)
100g ready made basil pesto
500ml of Passata (sieved tomatoes)
1 garlic clove (peeled and finely chopped)
2 tablespoons of extra virgin olive oil
120g Kalamata pitted olives (drained)
Salt and pepper to taste
Preparation:
In a large frying pan, fry the garlic in the oil on a medium heat for about 30 seconds. Pour in the sieved tomatoes, add in the olives and continue to cook for a further 10 minutes. Stir occasionally.
Stir in the basil pesto, season with salt and pepper and take off from the heat.
In the meantime, fill ¾ of a medium size saucepan with water, add in 1 tablespoon of salt and bring to the boil.
Cook the gnocchi in the boiling water until they start to float to the top. Drain and place in the frying pan with the previously cooked sauce.
Transfer to a baking dish. Scatter over the mozzarella cheese and place in the middle of a preheated oven at 200º for 10 minutes.
Serve hot.