Let’s boil the water for the dumplings. Then in a pan with a drizzle of extra virgin olive oil, we fry the chopped garlic clove. Add the tomato puree, salt and also put the chopped basil leaves. Let's cook for about 5 minutes, stirring occasionally.
When the water comes to a boil, we go up and throw the dumplings.
Once they rise to afloat, they're ready. We can drain them and pour them directly into the pan with sauce, stirring well.
We remove our gnocchi from the heat and add half of the mozzarella and half of the grated cheese, stirring well to stir up.
Now we distribute the remaining parts of mozzarella and grated cheese on the surface of the dumplings and end cooking in the oven, using a suitable pan or transferring the contents into a baking dish. We supply at 190-200 C for about 10 minutes.
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And here are our gnocchi alla sorrentina, streamlined and delicious!
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