Gnocchi alla Sorrentina

Method

1. Bring a pot of water to a boil and add salt for the pasta.
2. In a wok, heat a drizzle of extra virgin olive oil and sauté the shallot until it becomes translucent.
3. Add the cherry tomatoes cut into quarters, season with salt and pepper, and cook briefly.
4. Cook the gnocchi until they float to the surface, then drain them and add them to the pan with the tomatoes.
5. Add torn basil leaves (use your hands, do not cut with a knife).
6. Turn off the heat and toss everything together to combine.
7. Add the mozzarella and toss gently so it remains stringy and does not melt into a paste.
8. Sprinkle generously with parmesan and toss again.
9. Plate and serve immediately.