Prep Time:15 minutes
Cook Time:30 minutes
Serving Size: 4
Ingredients:
2 Tbsp extra virgin olive oil
6 cloves fresh garlic
1 pinch chili flakes
1 cup dry white wine
1 cup chicken broth
2 14.5-oz cans tomatoes
1/2 stick sweet cream butter, chilled, cut into 1” cubes
1/2 cup freshly grated parmesan cheese
Salt to taste
Freshly ground black pepper to taste
2 lb gnocchi (potato dumplings), cooked according to package directions
Fresh chopped basil to taste
Procedures:
SAUTE olive oil, garlic and chili flakes in a pan on medium heat until garlic turns a light golden brown. Add white wine and chicken broth and simmer about 10 minutes.
REDUCE wine and broth by half, add tomatoes and continue to simmer for 30 minutes.
PUREE half of the sauce in blender with butter and Parmesan cheese. Season to taste with salt and pepper. Remove sauce from blender and stir in with other half of sauce that was not pureed.
REMOVE gnocchi from boiling water, drain and mix with sauce.
SERVE gnocchi topped with Parmesan cheese and basil.
CHEF’S TIP: *Add cream to sauce to add richness *Add vegetables of choice to sauce *Add sautéed chicken strips to sauce
Source: olivegarden.com
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