A dish that represents more than the Neapolitan tradition…

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.

Final Steps:
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! 

 Ingredients

• 1 pound dry spaghetti
  
• 2 tablespoons extra-virgin olive oil
  
• 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  
• 4 garlic cloves, finely chopped
  
• 2 large eggs
  
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  
• Freshly ground black pepper
  
• 1 handful fresh flat-leaf parsley, chopped
  

Directions Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
Prep Time: 15 min
Cook Time: 10 min
Serves: 4 to 6 servings
Recipe courtesy Tyler Florence from the food network.