Ingredient
900 g potato dumplings
500 g tomato puree
350 g fiordilatte
60 g Grana Padano DOP
1 clove garlic
salt
dried chilli
3 tablespoons olive oil andtr
instructions
Metti Put the poached garlic clove in the pan with a little oil,
add the tomato puree and cook over medium heat for 10-15 minutes, until it is
narrowed. Remove the garlic and season with salt, chilli and the chopped basil
leaves.
In the meantime, cook the gnocchi in a saucepan with boiling salted
water Drain them with a slotted spoon when they have come to the surface. Pour
them into the pan with the tomato sauce and mix gently
Aggiungi Then add the mozzarella, letting it melt for about 30
seconds; finally add the grated grana, mix everything and plate. Have a nice
meal!