Gnocchi Alla Sorrentina

Method

1. Start the sauce: heat olive oil in a pan and add a clove of garlic in its skin. Brown it gently.
2. Add a few basil leaves to the oil to infuse flavor.
3. Pour in tomato passata (or crushed tomatoes). Season with black pepper and salt. Let it simmer on low heat.
4. Meanwhile, prepare the gnocchi: place well-drained ricotta on a work surface. Surround it with flour.
5. Crack an egg in the center of the ricotta. Add salt and black pepper.
6. Beat the egg with a fork, mixing it with some ricotta, then incorporate the flour from the edges using a pastry scraper or your hands.
7. Knead briefly until a smooth, non-sticky dough forms. Add more flour if needed. The dough should be firm but not dry.
8. Divide the dough into ropes and cut into bite-sized gnocchi. Dust with flour to prevent sticking.
9. Cook the gnocchi in boiling salted water. They are ready when they float to the surface (about 2 minutes).
10. Transfer the cooked gnocchi directly into the simmering tomato sauce using a slotted spoon. Toss gently to coat.
11. Cut mozzarella into small pieces and pat dry thoroughly.
12. Add half of the mozzarella and some grated Parmesan to the gnocchi and sauce. Stir gently.
13. Transfer everything to an oven-safe dish. Top with remaining mozzarella and more Parmesan.
14. Place under a hot grill (broiler) for about 5 minutes until the top is bubbly and golden.
15. Garnish with fresh basil leaves and serve immediately.