Just the idea of soft, warm pillows of potato goodness smothered in Tomato Basil sauce and melted mozzarella cheese makes us think about bundling up on the couch, bing-watching our favorite TV show and enjoying every bite! We’re preparing tender gnocchi with the familiar flavors of “caprese,” the famous Italian trio of tomatoes, basil and mozzarella. As for taste… great doesn't begin to describe the forkfuls you'll savor. This combination is unbeatable. It’s so fresh and delicious. Handmade in under an hour & served as a special appetizer, side, or main course all year round.
- 2 cups Pasta Jay's Tomato Basil Sauce
- 1 lb. Ricotta Cheese
- 1/2 C Parmesan, grated
- 2 Large Eggs, plus 1 Yolk
- 1 3/4 cup All Purpose Flour
- Sea Salt
- Freshly Ground Black Pepper
- 3/4 cup Heirloom Cherry Tomatoes, sliced in half
- 4 oz. Fresh Mozzarella, torn into pieces
- Fresh Basil, for garnish
STEP 1: Preheat oven to 375º. Tie a string tightly across a pot with two side handles. Fill the pot with water, bring to a boil and add a large pinch of salt.
STEP 2: Combine the ricotta, Parmesan cheese, eggs and salt in a large mixing bowl and whisk to combine. Add the flour in 2 batches and stir with a rubber spatula to combine and all flour is incorporated.
STEP 3: Add the dough to a large gallon zip-top bag. Snip off the tip of the bag and squeeze the gnocchi batter into the water using the string to separate them. Boil for 3 minutes. Use a spider to remove to a baking sheet and continue working in batches.
STEP 4: Add Pasta Jay’s Tomato Basil Sauce to a large saucepan and heat over medium heat while stirring to heat through. Carefully transfer the gnocchi and stir in the tomatoes. Spoon into a greased 1 1/2-quart baking dish and add torn mozzarella to the top.
STEP 5: Bake for 25 minutes, until cheese is melted and bubbling. Garnish with basil and serve.