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About the Recipe
Ingredients
8 ounces sliced pancetta, diced
2 tablespoons butter, cubed
1 medium onion, chopped
3 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) whole San Marzano tomatoes, cut with kitchen shears
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1 cup heavy whipping cream
1/3 cup vodka
1 jar (3.5 ounces) capers, drained
Salt and pepper to taste
2 pounds gnocchi (store-bought or homemade)
1 container (8 ounces) Crave Brothers Farmstead Classics® Fresh Mozzarella cheese–Ciliegine (cherry-sized balls), drained and halved
1 cup sliced Kalamata olives
Fresh basil leaves, chiffonade
Preparation
Fry pancetta in a large skillet over medium heat until crisp. Remove pancetta with a slotted spoon to paper towels to drain.
Melt butter in a Dutch oven over medium heat. Add onion; cook and stir for 4-6 minutes or until crisp-tender. Add garlic; cook and stir for 1 minute. Add tomato paste; cook and stir for 1 minute longer. Stir in the tomatoes, fennel seeds and red pepper flakes. Cook for 10-12 minutes or until slightly thickened, stirring frequently.
Reduce heat to low. Gradually stir in cream. Remove from the heat. Cool slightly. Process sauce, in batches, in a blender or with an immersion blender until smooth. Return to the pan.
Stir in vodka and capers. Bring to a boil, stirring constantly. Reduce heat to low. Simmer, uncovered, for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
Bring water to a boil in a Dutch oven or stockpot. Cook gnocchi, in batches, according to directions. Remove gnocchi with a slotted spoon. Keep warm. Bring water back to a boil before cooking remaining gnocchi. Drain. Return to the pan. Add 2 cups sauce; toss to coat.
Top servings with fresh mozzarella, olives, pancetta and additional sauce. Garnish with basil.