To Make the Tomato and Mozzarella Sauces:
About 1 1/2 cups diced cherry tomatoes
½ cup of Mozzarella sauce
12 ounces diced mozzarella cheese, cubed for garnish
4 basil leaves, plus one sprig for garnish
1/4 cup grated Parmigiano cheese
1 Tablespoon extra virgin olive oil
3 garlic cloves, peeled and halved
2 teaspoons salt or to taste
300 grams of Flour "00"
To prepare the tomato sauce: Fry the garlic cloves in a saucepot, once the garlic cloves reach a golden color, add the diced cherry tomatoes, salt and 2 leaves of basil. Once cooked, sift it so you get just the tomato sauce.
To prepare the mozzarella sauce: Heat a separate saucepot, place 30 grams of butter until it melts, then mix butter with flour “00”, add 8 ounces of diced mozzarella. Stir frequently to make sure it doesn’t scorch.
To make the Gnocchi:
1 1/2 pounds potato gnocchi
Bring about 8 cups of well-salted water to a boil. Heat the tomato sauce. Place the gnocchi in the boiling water. As soon as the gnocchi rise to the top of the water, drain off the water and place them into the sauté pan with the tomato sauce.
The gnocchi should be only lightly coated with tomato sauce. Place half the gnocchi in a shallow ovenproof casserole dish. Top with half of the cubed mozzarella cheese and 1/4 cup of the tomato sauce. Place the remaining gnocchi on top, the rest of the tomato sauce, and top with the mozzarella sauce lightly on top. Sprinkle with the Parmigiano cheese. Place under a broiler until the mozzarella is melted and slightly golden, about 7 minutes. Garnish with the remainder mozzarella cheese and basil. Buon Appetito!
A Great thanks to Italian Chef Nello Turco! Grazie mille!