Gnocchi Alla Sorrentina

Ingredients

¼ cup DeLallo Extra Virgin Olive Oil

5 cloves garlic, crushed

½ tsp DeLallo Crushed Calabrian Chili Paste

1 28 oz can DeLallo San Marzano Style Crushed Tomatoes

1 whole small carrot, peeled

¾-1 cup fresh basil leaves, plus extra for garnish

½ tsp kosher salt

1 16oz package DeLallo Potato Gnocchi

4-6 oz fresh mozzarella cheese, cubed

Grated parmesan cheese, optional garnish

Directions

Add the olive oil, crushed garlic, and calabrian chilies to a medium, cold pot. Set over medium-low heat and cook until the garlic becomes fragrant and takes on some color, about 8 minutes.

Add the crushed tomatoes to the pot along with the carrot. Roughly tear the basil leaves and add them to the pot along with ½ tsp kosher salt.

Stir everything together, bring to a simmer, then cover with a lid. Adjust the heat as necessary and let simmer for 30 minutes. During the last ten minutes of the sauce simmering, heat the oven to 375°F. Remove the carrot from the sauce, taste, then add additional salt as needed.

Bring a large pot of salted water to a rolling boil. Add the gnocchi and let cook until they begin to float to the top of the water, about 3-4 minutes, then remove with a slotted spoon. Add the cooked gnocchi to the sauce, tossing to coat. If the pot is not ovenproof, transfer the sauce and gnocchi to an ovenproof baking dish. Sprinkle the cubed mozzarella over the top of the gnocchi, then place in the oven.

Cook the gnocchi for 15-20 minutes, or until the sauce is bubbling and the cheese takes on a bit of color. If desired, you can broil for 30-45 seconds to get a little char on the cheese. Serve while hot. Garnish with fresh basil and parmesan cheese if desired.