Recipe Database
Gnocchi With Tomato Sauce and Mozzarella
Gnocchi With Tomato Sauce and Mozzarella
One package of instant frozen or prepared Gnocchi prepared per package directions.

1 tsp. hot red pepper flakes
4 cups Basic Tomato Sauce (See Basic Tomato Sauce)
Approximately 1 tsp. kosher salt, or to taste
¼ cup fresh basil leaves, lightly packed
½ pound fresh mozzarella di bufala, cut into ¼-inch cubes

Basic Tomato Sauce

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 Tbsp. fresh thyme leaves, chopped or 1 Tbsp. dried
1/2 medium carrot, finely-shredded
2 cans peeled whole tomatoes (28-oz. each), crushed by hand
and juices reserved
Salt, to taste

Gnocchi prepared per package directions.

For the tomato sauce In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
Carefully transfer the gnocchi to the pan with the sauce, 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. Toss together for 30 seconds longer, pour into a heated bowl, and serve immediately.