Gnocchi alla sorrentina

Rustic Italian at its best...

Recipe adapted from Giallo Zafferano

time: 40 minutes preparation + 10 min baking + 10 min cooling

 ingredients 
gnocchi
1 kg (2 lbs) potatoes, cooked whole, no salt
300 g (2 cups) regular flour OR what I used: 150 g (1 cup) regular flour and 120 g (1 cup) whole spelt flour

1 egg
1 teaspoon salt
olive oil for drizzling
sauce
750 g (about 3 cups) tomato sauce (passata di pomodoro)
1 Tablespoon dried basil
1/4 teaspoon salt
topping
50 g (about 2 oz) grated Parmesan
150 g (about 5 oz) mozzarella, diced

 instructions 

Prepare a medium/large ceramic dish. In a medium saucepan, heat through tomato sauce with basil and salt (about 5-10 minutes). Prepare gnocchi. Meanwhile...

Preheat the oven to medium heat, top grill function. Place cooked gnocchi in the ceramic dish and drizzle with olive oil to prevent sticking. Cover gnocchi with tomato sauce and Parmesan. Top it with mozzarella. Place it in the hot oven for 10 minutes till cheese is melted on top. Remove from heat, let it sit for about 10 minutes and serve.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• simple yet delicious...I should have come up with this by myself, but then I couldn't have called it alla sorrentina...love the way it sounds; 
• I'm not even a big fan of tomato sauce; here...I couldn't get enough of it; tomato sauce thickens as it cools (just a bit) and the whole thing becomes even more yummy;
• I bet that's what bambini eat and adore.