Step 1

Use your hands to rip apart one ball of fresh mozzarella into tiny strands. Cover with heavy cream and salt. Mix it together, cover, and refrigerate for at least 1 hour.

Step 2

Prepare Gnocchi according to the directions.( Full disclosure: I used a fresh gnocchi kit from Delallo and it was awesome. You can use store-bought if you have them, though!)

Step 3

Add olive oil to a sauce pan and turn the heat to medium.

Step 4

Add garlic, red pepper flakes, a few basil leaves, and a pinch of salt and saute until fragrant for about a minute.

Step 5

Before they begin to brown, add the tomato puree and 1/4 tsp salt then turn the heat to high. Put a lid on the pan but leave room on the side for heat to escape. Let the sauce rapidly simmer for about 7-10 minutes until it’s reduced.

Step 6

Turn the heat down to medium and add the parmesan and butter and stir until incorporated.

Step 7

Stir in the prepared gnocchi and cook for another minute or two so the sauce absorbs into each dumpling.

Step 8

Before serving, top with fresh basil and the stracciatella cheese.