Alumni Cooking Takeover: Betsy Carter Thomas, FCRH ’13

Join Buzzfeedtasty’s Betsy Carter Thomas, FCRH ’13, as she teaches fellow Rams how to whip up gnocchi pomodoro on the Fordham Alumni Instagram story.

Want to follow along? Grab the ingredients below and make this mouth-watering feast yourself! Make sure to follow @fordhamalumni on Instagram!

28 oz can whole peeled tomatoes
17.5 oz store-bought gnocchi
2 tsp dried basil leaves
1 tbsp kosher salt
3 garlic cloves
Parmesan cheese
olive oil
black pepper
fresh mozzarella cheese ball (or mini mozz balls)
heavy cream (optional)