November 20, 2009

Gnocchi

Last night's dinner was extremely simple and even more flavorful. The sauce would make a wonderful topping on any pasta. With the temperature starting to drop, I've been in the mood for a hearty meal. Gnocchi is hearty enough to fill you up but not so heavy you feel stuffed. Peter had the leftovers for lunch and said they were great (and I'm pretty sure made a few of his coworkers jealous).

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
1 can (14 1/2 ounces) tomato sauce
2 sprigs basil
1/4 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper
Gnocchi
Thinly shaved parmesan cheese, for serving

Directions

  1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
  2. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
  3. Reheat gnocchi over low heat; gently toss. Serve with cheese shavings. (Serves 6)

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