19 May Gnocchi au gratin with São Jorge cheese DOP and basil
- 1 package of fresh gnocchi 480 g
- Extra virgin olive oil 0.2 dl
- Laminated garlic 20 g
- Onion cubes 140 g
- White wine 0.8 dl
- São Jorge cheese DOP cubes 40 g
- Peeled tomato 200 g
- Chicken broth to taste
- Traditional sea salt to taste
- Ground pepper to taste
- São Jorge cheese DOP laminated 80 g
- Basil 4 leaves
Cook the gnocchi in water seasoned with sea salt and a dash of olive oil, set aside.
Prepare a bottom in virgin olive oil with garlic and onion, dress with white wine and bring to a boil. Add some chicken stock and bring to a boil. Add the fresh peeled and seedless tomatoes, season with sea salt and freshly ground pepper and emulsify the mixture in a blender. Bring the São Jorge DOP cheese back to the heat and let it dissolve.
Arrange the gnocchi harmoniously in the center of the plate, pour the sauce over them, garnish with cheese shavings, and sprinkle with basil leaves.