This one. The gnocchi with mozzarella and basil at Carpe Diem.
Now, granted, both Morgan and I were pregnant last time we ate there. So that might have had something to do with the fact that we were practically rolling on the floor with the gnocchi, it was so good. But I can’t be certain, so I think I may need to do a little scientific exploration in eating-there-again-as-soon-as-possible form.
Anyway, this is my version: it’s basically the simplest pasta ever, but what takes it to rolling-on-the-floor level is the quality of the ingredients you use: when you can count the number of ingredients in a dish on one hand, it’s best to go for the (really, really) good stuff. Fresh basil. Top-quality mozzarella. Fancy-pants tomatoes. That kind of thing.
All you do: cook the pasta in salted boiling water (fresh pasta, which is ideal, should only take a couple of minutes) while heating a can of best-quality crushed tomatoes in a heavy-bottomed saucepan. Stir a little heavy cream into the sauce, and add salt and pepper to taste, then toss into the pasta along with a little reserved pasta water, a cup of cubed fresh bufala mozzarella, and a large handful of shredded basil.
