OVEN-BAKED GNOCCHI ALLA SORRENTINA

Do you have to boil the gnocchi first? Absolutely not. Our Nonna Elide gnocchi is made to go straight into the oven. It soaks up every bit of flavour from the tomato sauce while becoming soft and juicy. Meanwhile, the cheese melts and turns golden brown on top.

The result? A genuine Italian dinner that tastes as if you'd been in the kitchen all day, but with minimal effort.

ingredients

• 500 g Nonna Elide Gnocchi
• 1 pack Cherry tomatoes in tomato sauce (or passata)
• 2–3 pieces Sun-dried tomatoes in oil (finely chopped)
• 2 cloves Garlic (pressed)
• 1 dl Water or vegetable stock
• 1 pot Fresh basil
• 125 g Mozzarella (one pack)
• 1 dl Parmesan (finely grated)
• Nonna Elide EVOO Olive oil
• Salt and black pepper

HERE'S HOW

• Set the oven to 200 °C.
• Get out an ovenproof dish. Add the gnocchi, halved cherry tomatoes, sun-dried tomatoes, garlic and half of the fresh basil (tear the leaves roughly).
• Pour over the water (or even better, stock if you have it) and a generous drizzle of our Nonna Elide olive oil. Season with salt and pepper. Stir well so the gnocchi bathes in all that lovely flavour.
• Break the mozzarella into pieces and spread evenly over the dish. Finish by sprinkling over the grated parmesan.
• Bake in the middle of the oven for 20–30 minutes. Keep an eye on it – the gnocchi should feel soft and the cheese should have melted into a golden blanket.
• Take it out, sprinkle over the remaining basil and bring it straight to the table. Serve from the dish – just like we do at home.

Nonna vet bäst.