Doughs:
Sauces:
Ingredients
- 1 batch Potato Gnocchi
- 1 batch All-Purpose Tomato Sauce
- 1 pound (450 grams) fresh mozzarella, cut into cubes
- Fresh basil
- 1 ounce (30 grams) finely grated Pecorino Romano (optional)
Directions
- Boil the gnocchi in a large pot of well-salted water until they float.
- Use a spider sieve or slotted spoon to transfer the gnocchi to the tomato sauce and gently stir to coat.
- Scoop half of the gnocchi into a 9 x 13-inch baking dish and scatter half of the mozzarella and a few torn basil leaves on top. Then layer on the remaining gnocchi and mozzarella, and sprinkle with Pecorino.
- Bake at 400°F/205°C until the cheese melts, 10 to 15 minutes. Broil briefly until the top is golden. Serve with more basil.