Super quick gnocchi alla Sorrentina

Sorry if I have not posted for a while, the Festival Italiano kept me busy!

And when I am busy I often use pasta or gnocchi from a packet (sorry Mum!).

Here I used Divella gnocchi and Mutti Passata, staples in my kitchen!

Boil a big pot of water, add salt (when it boils) and then the gnocchi, and stir. In the meantime heat the Mutti Passata in a large pan, add a pinch of salt and a drizzle of olive oil. When the gnocchi raises to the surface of the water remove them with a slotted spoon and place them into the pan with the passata. Stir well then add pieces of mozzarella or bocconcini, fresh basil, more olive oil and a freshly ground black pepper. If you like you can cover the pot with a lid until the mozzarella melts (or place in the oven). It takes just a minute or two, but I like to serve immediately and then let the mozzarella melt in the plates with the hot gnocchi.

This is very yum, but my boy likes to add Parmigiano too... what do you think? I'll go for it :-)

Photos and Recipes by Alessandra Zecchini ©