Ingredients:
2 tbsp olive oil
4 cloves garlic finely sliced
1/4 tsp red pepper flakes
24 oz tomato pasatta
2 tbsp butter
1/4 cup parmigiano cheese grated
1.5 lb fresh gnocchi
1 handful fresh basil divided
Method: Boil the gnocchi until they’re cooked through (around 4 minutes - they float to the top) then strain and set aside. Meanwhile, it’s time to start the super simple sauce. First, you’ll want to add olive oil to a sauce pan and turn the heat to medium. Once the olive oil is hot, add the fresh garlic slices, the red pepper flakes, a few basil leaves and a pinch of salt and saute until your whole kitchen smells like delicious garlic! Just be careful not to let the garlic burn so it doesn’t get bitter. Next, add the tomato puree and 1/4 tsp salt then turn the heat to high and put a lid on the pan but leave room on the side for heat to escape. Let the sauce rapidly simmer for about 7-10 minutes until it’s reduced. Then, turn the heat down to medium and add the parmesan and butter and stir until incorporated. Next, add the tomato puree and 1/4 tsp salt then turn the heat to high and put a lid on the pan but leave room on the side for heat to escape. Let the sauce rapidly simmer for about 7-10 minutes until it’s reduced. Then, turn the heat down to medium and add the parmesan and butter and stir until incorporated. Be sure to taste it and see if you need to add more salt. Next, you’ll want to stir in the prepared gnocchi and cook for another minute or two so the sauce absorbs into the dumplings. Before serving, top each bowl with fresh basil and a spoonful of the the stracciatella cheese.