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INGREDIENTS
Gnocchi:
1 medium sized dry potato – like russet
1 cup flour
pinch of salt
1 egg yolk
1 tbs extra virgin olive oil – plus some extra for greasing the casserole dish
a sprig of basil
Sorrentina sauce:
½ cup tomato sauce
2 oz mozzarella – cubed
basil leaves – a few torn
¼ cup parmesan cheese
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