Baked Gnocchi Sorrentina Recipe

Ingredients

• 450g full-cream ricotta
• 2 egg yolks
• 1/2 teaspoon salt flakes
• 1 pinch freshly ground white pepper
• 100-120g Plain flour, plus extra for dusting
• 2/3 cup (50g) freshly grated parmesan cheese, plus extra for serving
• 5-6 basil leaves, finely shredded
• 2 x 400g tins of Mutti Cherry Tomatoes
• 2 shallots, finely chopped
• 4 tablespoons of extra-virgin olive oil
• 1 garlic clove, skin on, bashed with back of a knife
• 1 small celery stick, finely chopped
• Salt flakes, to taste
• A handful of basil leaves
• 1 cup of bocconcini
• Freshly grated parmesan cheese