|400 g||canned whole peeled tomatoes|
|125 g||buffalo mozzarella|
|1 tsp||oregano (dried)|
|butter for frying|
|vegetable oil for frying|
|basil for garnish|
This wine from northern Italy is known as the "King of Wines." The Nebbiolo grape creates a rich, full-bodied, dry red with a very high tannin content and powerful aromas of truffles, licorice, resin, and incense.
Finely chop onion and garlic. Cut mozzarella into walnut-sized pieces.
Fry gnocchi in a pan with some butter for approx. 8 – 10 min.
For the tomato sauce, heat up some vegetable oil in a saucepan and fry onion and garlic until transparent. Add oregano and tomatoes. Let simmer for 10 – 12 min. Season with sugar, salt, and pepper.