Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 28 oz San Marzano crushed tomatoes
  • 1/2 tsp red pepper flakes
  • 1/4 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 lb potato gnocchi
  • 8 oz mini mozzarella pearls
  • 1/2 cup grated Parmesan cheese
  • 1 bunch fresh basil leaves

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic smells fragrant and looks translucent.
  2. Stir in the crushed San Marzano tomatoes, salt, and pepper.
  3. Lower the heat and simmer gently for 10-15 minutes until the sauce thickens and the raw tomato scent disappears.
  4. Stir in the heavy cream until the sauce turns a vibrant, creamy orange. Keep this on low heat.
  5. Bring a large pot of heavily salted water to a rolling boil.
  6. Add the gnocchi in two separate batches. Once they bob to the surface, let them sit for an additional 20-30 seconds.
  7. Use a slotted spoon to transfer the gnocchi directly from the water into the simmering sauce.
  8. Toss the gnocchi in the sauce to coat, then fold in the mozzarella pearls and parmesan cheese. Garnish with torn fresh basil leaves.