Gnocchi with Fresh Tomatoes & Melting Mozzarella

1 pound plum tomatoes
6 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lb gnocchi
4 ounces fresh mozzarella, cut into 14-inch cubes
2 tablespoons fresh basil leaves

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile,
core the tomatoes and chop them into 1/4-inch cubes, reserving all the juices.

In a 12-inch sauté pan, heat the olive oil over medium-high heat until smoking.
Add the garlic and cook until light golden brown, about 30 seconds. Add the tomatoes
and their juices and cook until softened, about 2 minutes. Remove from the heat.

Drop the gnocchi into the boiling water and cook until they float to the surface, about 3
minutes. Drain. Carefully add the gnocchi to the pan with the tomato mixture. Return to the heat and toss gently until bubbling. Add the mozzarella and basil and season with salt and pepper. Transfer to a warmed serving dish, and serve immediately

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