Gnocchi all Sorrentina

By LeeBoruchow

Ingredients

• 1 recipe potato gnocchi
• 1 heavy teaspoon hot red pepper flakes
• 4 cups basic tomato sauce
• 1 teaspoon kosher salt
• 1/4 cup fresh basil leaves, lightly packed
• 1/2 pound fresh mozzarella di bufala, cut into 1/4-inch cubes
• 1/4 cup finely chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

In a 14 to 16-inch frying pan, combine the pepper flakes and tomato sauce. Bring to a boil, reduce the heat, and simmer 15 minutes, or until the sauce is as thick as good porridge. Season with sea salt.

When you are ready to serve the gnocchi, bring 6 quarts of water to a boil and add 2 tablespoons salt.

Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to the pan with enough of the sauce to lightly coat, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes. Add parsley and toss together for 30 seconds longer. Pour into a heated bowl and serve immediately.