Recipe // Gnocchi Capri

Lately I’ve been getting back into cooking and baking a lot. I’ve always been into it but I tend to go through phases when I’m obsessed with one thing or another and make only that for a month, and then get lazy and don’t make anything for two months. But I’ve been trying to get more consistent with my baking and cooking and trying to learn more recipes that are simple and easy, that way I can eat more fresh home-made food without getting too tired of being in the kitchen 24/7.

Lately I’ve been craving one of my favorite dishes from a local restaurant. Actually, it’s really the only thing I eat from that place, but it’s so good that I can’t help but eat until I’m well beyond stuffed every time I get it. I thought that I’d try making it at home, so I started searching for “Gnocchi Capri” recipes, since that’s what the restaurant calls it. My searching came up with absolutely nothing. So I asked my husband who worked at the place a little in high school and apparently the dish was made up by one of the cooks or the cooks mother. So, determined, I set out to try to make it myself with some guess-work.

I’ve made it a few times now and even though I have no idea how close my recipe is to the original, I have to say it’s pretty darn good and still has me licking my fork clean when I’m done, and that’s good enough for me.

Gnocchi Capri

-2 cups (about 8oz) of plain Gnocchi

-1/2 cup of Heavy Cream

-1/3 cup of plain Tomato Sauce

-4oz Whole Milk Mozzarella

-Salt, Pepper and Oregano to taste

Preheat your oven to 400 degrees. Combine heavy cream and tomato sauce in small pot over low heat, while it heats through, set a pot of water over medium heat and bring to a boil. Add most of the mozzarella to the sauce (reserving about a small handful) as well as the spices to your taste, allow the cheese to melt. Add gnocchi to the boiling water and cook until they rise to the top, drain and then add the gnocchi to the sauce, toss to coat and then move sauce and gnocchi to a baking dish. Cover with remaining mozzarella and bake for about 10 minutes, or until the cheese has melted and the sauce begins to bubble.

It’s only a few (fairly common) ingredients, which I like, and It’s really simple and easy to make, which I love. Is it a bit cream and cheese heavy? yes. I certainly am not making it every night, but it’s a really great treat for dinner every now and again, especially with this Focaccia bread that I had made earlier in the week.

Yay for cooking more:)

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