Gnocchi Ripieni ai Quattro Formaggi in Mediterranean sauce
Ingredienti per 4 persone
460g Canuti Gnocchi Ripieni ai Quattro Formaggi
300g Vesuvius tomatoes
200g ham, preferably San Daniele or Parma (slices about 3 mm thick)
200g Buffalo Mozzarella PDO
100g grated Parmigiano Reggiano cheese
250ml extra virgin olive oil
1 clove garlic
1 bunch basil
Chop the shallot, garlic and chilli and sauté in a pan with the oil, then adding the raw ham cut into matchsticks (julienne).
Cook a little more and add about ten coarsely shredded fresh basil leaves.
Add the skinned, deseeded and diced Vesuvius tomatoes, salt to taste and allow to cook over low heat for about 20 minutes.
Cook the Canuti Gnocchi Ripieni ai Quattro Formaggi in abundant boiling salted water, drain and put into the pan with the sauce.
Toss well together with a generous handful of Parmigiano Reggiano.
Serve while still very hot, garnishing the serving dish with the remaining basil leaves and the diced Buffalo Mozzarella.
Sprinkle the serving dish with Parmigiano Reggiano.