1 pounds of gnocchi (dry or frozen),
1 1/2 cups crushed tomatoes,
3 tablespoons olive oil,
1 teaspoon chili flakes,
1 tablespoon fresh chopped basil,
2 garlic cloves, chopped,
1 teaspoon butter,
salt and freshly ground black pepper to taste.
1. Heat the olive oil and butter in a frying pan and saute the garlic until golden.
2.Add the chili flakes 1 minute before the garlic is ready, followed by the crushed tomatoes and basil. (Optional: You can add 1/4 cup of chicken stock to the sauce).
3. Season the Arrabbiata sauce with salt and pepper and cook it for several minutes over meduim heat until the desired consistency.
4. Boil the gnocchi according the package instructions, strain it and toss it with the Arrabbiata sauce. I boil my gnocchi by dropping them in a large pot with boiling water and little salt, then after they have been floating on the surface of the boiling water for 2-3 minutes, I take them out with a collander and mix them with the sauce right away.
This Gnocchi Arrabbiata recipe is for 5 servings of pasta. I served the gnocchi with some freshly grated Pecorino Romano cheese on top.