1. The night before remove Lupara Smoked Buffalo Mozzarella from the water and place it in a container covered in the fridge. The following day cube the mozzarella, place them in paper towels and squeeze out any excess water.  

2. Preheat your oven to 400F. 

3. Prepare your Caputo Fresh Gnocchi. ​

4. Cook your Ciao Marinara Sauce and set aside. 

5. Bring a pot of water to a boil and add in your gnocchi until they pop up to the top.  

6. Using a 10” skillet, ladle 4 oz of Ciao Marinara Sauce into the pan to coat.  

7. Add your cooked and strained gnocchi to the skillet along with 8 more ounces of Ciao Marinara Sauce and ½ of your cubed Lupara Smoked Bufalo Mozzarella. Give it a good stir, then top with fresh basil and the remaining cubed mozzarella.  

8. Place it in the oven on the top rack and cook for 5-8 minutes just until the cheese bubbles.  

9. Grate fresh Parmigiano Reggiano and top with more fresh basil, serve, and enjoy!  

Pro Tip: You may have some marinara left over; ladle the leftover marinara into a freezer container, cover it, and place it in the freezer for future use! They can usually last 2-3 months.