Gnocchi alla Sorrentina INGREDIENTS 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, thinly sliced 1 filet anchovy, packed in oil | drained ¼ teaspoon red chili… | Gilles Lefebvre

Gnocchi alla Sorrentina INGREDIENTS 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, thinly sliced 1 filet anchovy, packed in oil | drained ¼ teaspoon red chili flakes 8 ounces fresh cherry tomatoes 14 ounces canned whole peeled tomatoes, hand-crushed Salt 12 ounces potato gnocchi, homemade or store-bought 4 ounces fresh whole-milk mozzarella, torn into bite-sized pieces Handful of freshly grated parmigiano-reggiano cheese, or pecorino romano cheese 4 sprigs fresh basil, for garnish