Ingredients

• - 2 tablespoons olive oil
• - 2 shallots, finely diced
• - 4 garlic cloves, minced
• - 1-2 teaspoons chilli flakes
• - 1/4 cup vodka
• - 2 large tins/ jars tomato paste
• - 2 tins san marzano tomatoes
• - 1 teaspoon salt
• - 1/2 teaspoon pepper
• - Fresh basil basil leaves
• - 1 cup cream
• - 1/2 cup grated parmesan cheese
• - 2 tubs buffalo mozzarella (for topping)
• - 1/3 cup grated parmesan (for topping)
• 2 packets of Otway Pasta Company gnocchi

                   Instructions 

• 1. Over medium- high heat, sauté your shallots and garlic with your olive oil until fragrant. Then, add in your tomato paste and chilli flakes cooking for a few minutes before adding in your vodka (optional) and let that cook out.
• 2. Add in your san marzano tomatoes along with salt, pepper and a big handful of basil leaves and let that cook off for as long as you can.
• 3. Pour in your cream and parmesan cheese. If you would like a smoother sauce, this is where you can blend it.
• 4. Cook your Otway Pasta gnocchi in small batches and once they rise to the top- they are ready (usually around 1-2 minutes). Place your cooked gnocchi into your sauce with a splash of pasta water and mix.
• 5. Drizzle an oven safe dish with some olive oil and spoon in half of your gnocchi and break up 1 tub of your buffalo mozzarella. Repeat this again topping with fresh basil leaves, your remaining buffalo mozzarella and parmesan cheese. Bake this in a 180 degree Celsius oven for 20-30 minutes or until the top is golden brown and the cheese is melted. Top with extra basil leaves to serve & ENJOY!