Ingredients:

  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves Garlic, thinly sliced
  • 28 oz (800g) Canned San Marzano tomatoes, crushed by hand
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Red pepper flakes
  • 1 large sprig Fresh basil
  • 1.1 lbs (500g) Potato gnocchi
  • 1/2 cup (20g) Fresh basil leaves, torn
  • 1/2 cup (50g) Parmigiano-Reggiano, freshly grated
  • 4 oz (115g) Fresh mozzarella pearls

Instructions:

  1. In a large skillet, heat olive oil over medium-low heat. Add sliced garlic and red pepper flakes. Sauté for 2–3 minutes until the garlic is fragrant and light golden, avoiding browning.
  2. Add the hand-crushed San Marzano tomatoes and the whole basil sprig to the skillet. Bring to a simmer over medium-high heat, then reduce to low and cook for 10–12 minutes until thickened and glossy. Remove the basil sprig.
  3. While the sauce simmers, bring 4 quarts of salted water to a boil. Add gnocchi and cook only until they float to the surface, approximately 2–3 minutes.
  4. Use a spider strainer to transfer the gnocchi directly into the sauce. Add 1/4 cup of the starchy pasta water and toss gently over medium heat for 1 minute to emulsify the sauce.
  5. Turn off the heat. Fold in the torn fresh basil leaves, grated Parmigiano-Reggiano, and mozzarella pearls. Serve immediately as the cheese begins to melt.