The tradition of simplicity. All you need is half a kilo of gnocchi, a fresh pureed tomato sauce, a good bit of basil, fiordilatte and grated Parmesan, to have fun with aromas and flavours.
Naturally, first you need to cook the gnocchi in boiling salted water and drain them as soon as they float to the surface. Placed in a baking dish, they are seasoned with tomato sauce and plenty of Parmesan, covered with a layer of slices of fiordilatte, more sauce, more cheese and basil. Bake them for a few minutes in a very hot oven (240°) until the cheese is melted. Serve steaming.
