Neil Russo ♱✞♱ (@neilinozone)

GNOCCHI ALLA SORRENTINA ...sauce hailing from Sorrento is quick/easy in the making and goes great with gnocchi ● Boil a large pot of salted water, add 2 pounds of gnocchi (1 pound of gnocchi is equal to approx 1/2 pound of dry/boxed pasta). Scoop them up with a slotted spoon as they rise to the top (about 2-3 minutes) and put aside in a covered bowl. ● Meanwhile, In a hot sauté pan, over medium heat, add 4-6 Tbs of olive oil and as much chopped garlic as you can handle. ● Once the garlic starts turning golden, add 2 - 28oz cans of whole peeled tomatoes (coarsely chop the tomatoes before adding to the pan...I prefer squeezing them with my hand while they're still in the can). ● Bring to a boil over high heat then reduce to low-medium and mix in a heavy handful of fresh coarsely-chopped basil, salt and pepper to taste; cook with pot partially covered for about 15 minutes, stirring a few times. ● Add the gnocchi and toss until they get completely incorporated into the sauce. ● Add 1 pound mozzarella (chopped in small cubes or shredded) and continue cooking for a couple minutes over low heat, while tossing, until the mozzarella becomes stretchy. ● Serve with grated Parmigiano Reggiano or Genuine Pecorano Romano cheese.