Stringy Bread Gnocchi with Tomato and Mozzarella

Method

1. Soak stale bread crumbs (mollica) in water until soft, then squeeze out excess liquid.
2. In a pan, heat a drizzle of olive oil and crush in a clove of garlic to fragrance the oil.
3. Add the squeezed bread to the pan and stir to incorporate the oil. Add about 2 tablespoons of grated Parmesan and 2 tablespoons of flour. Mix well to form a dough.
4. Knead the mixture until it comes together into a compact, pliable dough. If too sticky, add a little more flour.
5. Bring a pot of salted water to a boil.
6. Shape the gnocchi: either roll into long ropes and cut into pieces, then ridged with a gnocchi board; or form into small balls, flatten, place a cube of fior di latte (mozzarella) in the center, and seal to make stuffed gnocchi.
7. Dust the gnocchi with flour to prevent sticking.
8. Drop the gnocchi into the boiling water. Cook until they float to the surface, about 2–3 minutes.
9. Meanwhile, prepare a simple tomato sauce: sauté a little garlic in olive oil, add crushed tomatoes, and simmer briefly. Season with salt and basil.
10. Drain the cooked gnocchi directly into the tomato sauce and toss gently.
11. For the Sorrentina version: transfer the sauced gnocchi to a baking dish, scatter with cubes of fior di latte and a generous grating of Parmesan. Bake at 200°C (400°F) until the cheese melts and forms a golden crust.
12. For the simple version: serve immediately in bowls, topped with fresh basil and extra Parmesan.