Ingredients

• 2 cups gnocchi

• 2 tablespoons cold butter

• Pinch of freshly chopped basil

• 1 teaspoon Worcestershire sauce

• 4 oz La Perla Pomodoro sauce

• 3 oz heavy cream

• Pecorino Romano, grated (to taste)

• Mozzarella, shredded (to taste)

• Salt (for boiling water)

Recipe

1. Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface.

2. While the gnocchi cook, melt the butter slowly in a medium saucepan over low heat.

3. Transfer the cooked gnocchi directly into the butter and increase heat slightly, allowing them to toast until lightly browned.

4. Reduce heat to medium-low and add the chopped basil and Worcestershire sauce. Sauté until the gnocchi are evenly colored.

5. Add the Pomodoro sauce and heavy cream. Raise heat to medium-high and cook for 3–4 minutes, allowing the sauce to come together.

6. Add a generous handful of grated Pecorino Romano and shredded mozzarella. Toss until fully melted and evenly combined.

7. Serve immediately.