Traditional dish from South of Italy, this dish is the one most viewed recipe in this website and one of the most popular on classes as well. The simplicity of the ingredients combined together makes a delicious combination!
For the Sauce:
4 cups of crushed tomatoes (you can use from the can, but must be good quality);
1/3 cup olive oil;
1 chopped onion;
5 garlic cloves, sliced;
1/2 medium carrot, shredded;
1 pinch crushed red pepper.
In a dig saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and pepper.
Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes and parmiggiano. Bake for no longer than five minutes. It is just to melt the cheese.
For the Gnocchi dough Recipe CLICK HERE!! :)