Ingredients

2 lbs. Gnocchi (85% potato) 1/4 cup extra virgin olive oil 3 garlic cloves (cut up) 3 teaspoons salt (total) 1 teaspoon pepper 8 oz mozzarella (cut in cubes) 28 oz San Marzano tomatoes (hand crushed)
10 basil leaves 1/2 teaspoon red pepper (optional) 1 teaspoon fresh basil 1 teaspoon basil flakes 1 teaspoon garlic powder 1/2 cup Parmigiano Reggiano cheese 1/2 cup cream (light or heavy) 4 cups baby spinach

Preparation

Put gnocchi in boiling water. In a sauce pan, olive oil, cut up garlic, lower heat, brown, stir, salt, pepper, stir and sauté. Cut up fresh mozzarella and put aside. In a separate bowl, put San Marzano tomatoes, fresh basil and hand crush the tomatoes, add to the sauce, raise heat, add a little more salt, stir, fresh basil, garlic powder, stir, 2 tablespoons of grated cheese, 1/2 cup of cream, stir, add baby spinach cover and cook for a few minutes. Strain gnocchi, add to sauce pan, add fresh mozzarella and cover for a few minutes until mozzarella melts. Plate it when finished onto a platter, sprinkle grated cheese, fresh basil. Ready to serve.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation