Sicilian Gnocchi

Instructions

1. Fry pancetta in a large skillet over medium heat until crisp. Remove pancetta with a slotted spoon to paper towels to drain.
2. Melt butter in a Dutch oven over medium heat. Add onion; cook and stir for 4-6 minutes or until crisp-tender. Add garlic; cook and stir for 1 minute. Add tomato paste; cook and stir for 1 minute longer. Stir in the tomatoes, fennel seeds and red pepper flakes. Cook for 10-12 minutes or until slightly thickened, stirring frequently.
3. Reduce heat to low. Gradually stir in cream. Remove from the heat. Cool slightly. Process sauce, in batches, in a blender or with an immersion blender until smooth. Return to the pan.
4. Stir in vodka and capers. Bring to a boil, stirring constantly. Reduce heat to low. Simmer, uncovered, for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Bring water to a boil in a Dutch oven or stockpot. Cook gnocchi, in batches, according to directions. Remove gnocchi with a slotted spoon. Keep warm. Bring water back to a boil before cooking remaining gnocchi. Drain. Return to the pan. Add 2 cups sauce; toss to coat.
6. Top servings with fresh mozzarella, olives, pancetta and additional sauce. Garnish with basil.