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Serves 4

  • 800 g to 1 kg of gnocchi
  • 1 can FAVUZZI San Marzano tomatoes
  • 1 garlic clove
  • A handful basil leaves
  • FAVUZZI olive oil
  • 180 to 200 g mozzarella, well drained, or grated mozzarella
  • About 6 tablespoons grated Parmesan
  • FAVUZZI flower Salt


  1. Prepare the sauce (up to a day in advance) by browning the garlic with about 3 tablespoons of olive oil in a heavy-bottomed saucepan.
  2. Add in the tomatoes and cook on medium-low heat for 15 minutes, then add some basil leaves, salt and, if you like, a pinch of chili pepper. Cook for another 5-10 minutes, turn off the heat and set aside.
  3. Preheat the oven to 400°F / 200°C and bring a large amount of water to a full boil, then add salt and a drizzle of olive oil.
  4. Meanwhile, if you are using a mozzarella ball, cut it into cubes.
  5. Carefully add the gnocchi into the boiling water and cook for a few minutes, until they all come to the surface, then keep cooking for 30 seconds to 1 minute longer.
  6. Drain with a skimmer and place the gnocchi in a bowl with the tomato sauce and a little bit of olive oil.
  7. Place a first layer of gnocchi in an oven-proof pan or in a baking dish, add some pieces of mozzarella and sprinkle with a bit parmesan cheese.
  8. Repeat until you have used all the ingredients. Put the pan or dish in the oven and cook just enough to melt the mozzarella and brown the surface a bit.
  9. Serve immediately.