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Ingredients
  • 2 large round sourdough bread loaves, hollowed out
  • subheading: SPICY GNOCCHI:
  • 16 ounces potato gnocchi, cooked according to package instructions
  • 3 tablespoons olive oil
  • 3 teaspoons garlic, minced
  • 1 can (6 ounces) tomato paste
  • 2 cups heavy whipping cream
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons red pepper flakes
  • 1 cup pasta water, reserved from cooked gnocchi
  • fresh parsley, for garnish
  • subheading: GARLIC BUTTER:
  • ½ cup (1 stick or 113g) butter, melted
  • 1 tablespoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon parsley, minced
  • subheading: TOPPINGS:
  • 3 cups mozzarella cheese, shredded and divided
  • ½ cup parmesan cheese, divided
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