INGREDIENTS
SERVES 4-5
2LB POTATO GNOCCHI
1.5LB MINI TOMATO
3+ garlic cloves
1lb mozzarella
olive oil
salt
red pepper flake (optional)
1-2 cups grated parmigiano reggiano
start boiling salted water
saute garlic, oil and red pepper flake in a pan
add tomatos. allow them to blasted over medium heat, add salt. gently press on the blistered tomatos. do not burst the other, you will make a mess.
cook down to desired flavor and consistency.
line a baking dish with a splash of sauce and some olive oil. cook gnocchi untill they float and then skim them into the sauce. place mixture into baking dish. add 1/3 of mozzarella as cubed in the mixture, the rest slice and cover the surface. add a generous dusting of parmigiano.
broil on high 5-6 minutes. serve hot!