Ingredients:

• 1 pkt Avesani Gnocchi di Patate

• 70g Passata di Pomodoro

• 30g Parmeggiano Reggiano (grated)

• 1 Fresh Mozzarella 

• Fresh Basil

• Salt & Pepper to taste

Method:

1. Boil the gnocchi in plenty of salted water for 2 minutes.

2. Drain, and place them into a small deep baking dish.

3. Add the Passata, chopped basil, and the grated cheese.

4. Season with salt & pepper and mix well.

5. Place some chopped mozzarella on top, grate some more fresh pepper on top, and bake in a hot oven until nice and bubbly. 

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