Gnocchi alla Sorrentina

Pillowy gnocchi baked in tomato sauce with pools of melted mozzarella and a shower of Parmesan - this is one of the great baked Italian dishes, and your pizza oven transforms it. The high radiant heat gives the top a blistered, almost charred finish while the gnocchi underneath stay soft and saucy. It's ready in 15 minutes once it's in the oven, making it one of the fastest substantial dishes you can cook.

Ingredients

• 1kg fresh gnocchi (shop-bought is absolutely fine)
• 1.2kg tomato passata
• 250g mozzarella, torn into pieces
• 100g Parmesan, freshly grated
• 2 cloves garlic
• Fresh basil leaves
• Extra virgin olive oil
• Salt and black pepper

Method

1. Heat a good splash of olive oil in a large pan. Add the garlic cloves (whole, lightly crushed) and cook for a minute until fragrant. Add the passata, season with salt and pepper, and simmer for 10-15 minutes until thickened slightly. Remove the garlic.
2. Meanwhile, cook the gnocchi in a large pot of boiling salted water. They're done when they float to the surface - about 2-3 minutes. Drain well.
3. Let your pizza oven settle to around 300°C (or use retained heat at 180-200°C for a gentler bake).
4. Toss the drained gnocchi into the tomato sauce. Pour into a large oven-safe dish.
5. Tear the mozzarella over the top and scatter generously with Parmesan. Drizzle with olive oil.
6. Slide into your oven and bake for about 15 minutes until the cheese is melted, bubbling, and blistered on top.
7. Scatter with fresh basil leaves and serve immediately - straight from the dish to the table.