Gnocchi alla Sorrentina

We recommend pairing Frescobaldi Castiglioni Chianti DOCG wine with this Gnocchi alla Sorrentina recipe.

Serves 4

Ingredients: 1 pound yellow potato gnocchi 3/4 pound pachino tomatoes 1 basil cluster 1 garlic clover 1 fresh onion salt and pepper olive oil 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.