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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Pasta
Italian

Equipment

  • 3-quart saucier
  • small skillet

Ingredients

  • 12 oz. (2 servings) fresh gnocchi
  • 2 garlic cloves, smashed
  • 4 roma tomatoes, chopped or 1 pint of jarred marinara
  • 12 oz. half bottle passata (if using fresh tomatoes)
  • 2-3 stalks fresh basil with stems
  • fresh mozarella pearls
  • mozarella slices

Instructions 

  • Add olive oil with garlic and basil stems to the saucier.
  • Place saucier over medium heat until the garlic begins to turn golden.
  • Add tomatoes and stir.
  • Add passata, if using, and basil and stir.
  • Bring sauce to a boil and reduce to a simmer.
  • Boil a pot of water for cooking the gnocchi.
  • Allow sauce to reduce for 30 minutes.
  • Preheat oven to 450°F.
  • Boil gnocchi for 3 minutes or until they begin to float.
  • Add drained gnocchi to the sauce and toss with a handful of fresh mozarella pearls.
  • Pour gnocchi and sauce into and oven-safe skillet.
  • Top the gnocchi with mozarella slices and pearls of fresh mozarella.
  • Bake skillet in the oven until cheese is melted and golden brown (15 min.).
  • Top with fresh basil and serve.