Gnocchi Ripieni ai Quattro Formaggi in Mediterranean sauce

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 shallot

1 chilli

1 bunch basil

Salt

Preparazione

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.