Baked gnocchi with tomato & basil sauce & buffalo mozzarella cheese

(Gnocchi alla sorrentina al forno)

Serves 6

350 ml (12 fl oz) neapolitan tomato sauce

6 sweet basil leaves

fine sea salt, to taste

600 g (1 lb 5 oz) potato gnocchi

200 g (7 oz) fresh buffalo mozzarella cheese, processed in a food processor to breadcrumb size

100 g (3½ oz/1 cup) freshly grated Parmigiano Reggiano cheese

Preheat the oven to 180°C (350°F/Gas 4). Heat the sauce with the basil leaves in a saucepan and season with the sea salt and black pepper, to taste. In abundant salted boiling water, cook the gnocchi until they rise to the surface. Strain the gnocchi, mix with the sauce and place in a large, greased baking dish, or individual baking dishes, and top with the buffalo mozzarella and Parmigiano Reggiano cheese. Bake for approximately 20 minutes or until the cheese is golden brown.