Baked gnocchi is one of those Sunday lunches (for me), those mornings when you wake up and realize you almost necessarily have to prepare something good. Here the input slowly arrives and the baked gnocchi are born, soft, stringy and above all without eggs. For those who are a little more lazy, they can always use industrial, packaged gnocchi; for those who, like me, can’t sit still, there are always potato chips to prepare and garnish on a tray. I love them and, beyond the big preamble, I recommend them both on Sunday and Thursday. I used a lactose-free mozzarella for my intolerant mother, I didn’t add eggs to the mixture of goodies, but if you want you can always add a couple of medium ones.

Preparation

1

Prepare the potato chips and place them on a floured tray, well spaced.

2

Season the tomato puree with oil, salt and basil making it dry (if necessary) from excess water.

3

Cook the goodies in abundant salted water, as soon as they rise to the surface, season them with a part of the puree, stirring.

4

Make a layer of passata in a tray (suitable for the oven).

5

Add over half of the gnocchi,

6

add the mozzarella into strips on top and finally the remaining part of the gnocchi on top. Top with tomato sauce and mozzarella. Dry in a preheated oven at 250 ° for about 30 minutes, or until all excess liquid has evaporated.