Presented by Bruno Scipioni’s Italian Ristorante & Pizzeria
- 2 oz. clarified butter
- Pinch of black pepper
- 1/4 cup heavy cream
- 1/2 tomato sauce (smooth, not chunky)
- 1 1/2 lbs. gnocchi, boiled and drained*
- 6 oz. fresh mozzarella, sliced
- Fresh chopped parsley for garnish
Warm butter in a large, ovenproof sauté pan and add black pepper. Bring to a low boil and simmer until cream thickens to coat the back of a spoon. Stir in tomato sauce and simmer for 5 minutes. Add cooked gnocchi to pan and stir gently until sauce is evenly distributed. Place slices of cheese over top and bake in an oven preheated to 375?F (or run under a hot broiler) for about 2 minutes, until cheese is melted. Divide gnocchi on 4 plates and garnish each with chopped parsley.
*Bruno Scipioni makes gnocchi by hand at the restaurant, but home cooks can use a commercially prepared product for convenience.
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As seen in the Winter/Spring 2016 Issue
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