Time: 30 Minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Potato gnocchi Gluten-free Venetian pasta - 1 l tomato sauce 1 clove of garlic - 2 leaves basil with 300 g taleggio DOP cheese 100 g grated parmesan cheese
Extra virgin olive oil
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Procedure

First, peel the garlic and brown it in a medium-sized saucepan, add two tablespoons of oil and let it brown for a few minutes on a gentle flame, then add the tomato sauce and with the addition of 500 ml of water to clean. the bottle, pour everything into the pot.
Cook the tomato sauce on a gentle flame for about 35 minutes,at the end of cooking add salt and add the two basil leaves.
Take a pot and fill it with some water to boil, add salt and cook the gluten-free gnocchi and leave it to cook until they will come to the surface, drain them in the tomato sauce and mix everything with a ladle.
Add half of the parmesan, pour the gnocchi into the cooked cocotte and then add the diced taleggio cheese, completed with a dusting. Parmesan cheese. Heat the oven to 180 ° and put the gnocchi to cook for about 15 minutes, after cooking time the gnocchi will be well gratinated, take it out of the oven and let it rest for about 5 minutes before serving.