6-7oz(190g)fresh mozzarella, or Buffalo mozzarella
Extra virgin olive oil
1clovegarlic, finely chopped
Pinchred pepper flakes
20-24oz(600-680ml)Passata or Sugo tomato sauce, strained tomatoes
1/4cupFresh basil, chopped, or about 2 teaspoons dried basil
1/2teaspoonsalt
3/4cup(80g)Parmesan cheese, grated
3slicesScamorza, Provolone or Mozzarella cheese, sliced, for topping
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Instructions
Start a large pot of water to boil for the gnocchi.
Heat a splash of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes to the pan and saute briefly. Add the passata and chopped (or dried) basil. Add the salt and stir to combine. Bring to a boil, then reduce heat to medium low and simmer sauce until thickened and reduced, about 20 minutes. Taste the sauce and add additional salt, if needed.
Meanwhile, cut the fresh mozzarella into bite-sized cubes. Drizzle with a bit of olive oil and season with salt and freshly ground pepper. Set aside.
When sauce is ready, add some salt to the pot of boiling water. Add gnocchi and cook per package instructions. Gnocchi are generally done when they float to the top, which takes only a few minutes generally.
Spoon some of the tomato sauce onto the bottom of one large or several small oven-safe dishes, adding just enough tomato sauce to coat the bottom of the pan. Drizzle in a little olive oil. Set aside for a moment.
When gnocchi is cooked, use a slotted spoon or spider strainer to transfer the gnocchi to the skillet with the remaining tomato sauce and stir to combine. Place about half of the gnocchi mixture into the dish(es). Scatter half of the mozzarella cubes into the dish(es) and top with half of the Parmesan. Add the remaining gnocchi mixture to the dish(es) and scatter the remaining mozzarella cubes on top. Place a round (or a couple of rounds for a large dish) of mozzarella in the centre and scatter the remaining Parmesan over-top. Season with a bit of salt and freshly ground pepper.
Heat broiler in oven. Slide baking dish(es) under the broiler and cook until golden and bubbly. Remove from oven. Top with a bit of dried basil, for garnish.
Notes
Be sure to read the Ingredient Notes and other tips above this Recipe Card. You'll also find step-by-step photos that you might find useful.