1. 1

   Step 1

   Heat a drizzle of extra virgin olive oil in a pan and sauté 1 clove of garlic.

2. 2

   Step 2

   Pour 1 lt of tomato purée into the pan.

3. 3

   Step 3

   Add some fresh basil and a pinch of salt.

4. 4

   Step 4

   Cook the sauce over medium heat for about 20 minutes.

   Timer 20 min
5. 5

   Step 5

   Bring a pot of salted water to a boil and cook 1 kg of gnocchi in it.

6. 6

   Step 6

   Drain the gnocchi as soon as they start to float to the surface.

7. 7

   Step 7

   Remove the garlic clove from the sauce.

8. 8

   Step 8

   Add the gnocchi to the sauce in the pan.

9. 9

   Step 9

   Add 350 g of diced mozzarella and 50 g of grated Parmesan.

10. 10

    Step 10

    Toss everything briefly until the mozzarella is melted and well incorporated.

11. 11

    Step 11

    Serve garnished with a few fresh basil leaves.

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