We recommend pairing Frescobaldi Castiglioni Chianti DOCG wine with this Gnocchi alla Sorrentina recipe.
1 pound yellow potato gnocchi
3/4 pound pachino tomatoes
1 basil cluster
1 garlic clover
1 fresh onion
salt and pepper
7 ounces Mondragone buffalo mozzarella
Put the onion in a pan and add minced garlic, pour in the sliced pachino small tomatoes, adjust with salt and pepper, dress with ground basil, a 1/2 glass of water and cover. Cook for 10 minutes and let it cool. Cook the gnocchi separately; mix with the sauce and add the sliced mozzarella.