Gnocchi Pomodoro Recipe for 4 Servings

Instructions:

1. Place the olive oil, sliced garlic, and minced shallot in a cold skillet, then turn the heat to medium.
2. Once the garlic begins to sizzle and turn golden, stir in the finely grated carrot and red pepper flakes for 2 minutes.
3. Hand crush the 800g of San Marzano tomatoes into a bowl, then pour them into the skillet with the basil sprig.
4. Lower the heat and let the sauce simmer for 15 minutes until it thickens and the oil separates.
5. Bring a large pot of salted water to a boil and drop in the 500g of gnocchi.
6. Cook the gnocchi for about 2-3 minutes until they all bob to the surface like corks.
7. Scoop out 60ml of the cloudy pasta water before draining the gnocchi.
8. Add the gnocchi and the reserved water to the tomato sauce, tossing gently to coat.
9. Remove from heat and stir in the cold butter and half the Parmigiano Reggiano until the sauce looks glossy and thick.
10. Remove the basil sprig, top with the remaining cheese and the torn fresh basil leaves.