Gnocchi w/Spicy Tomato and Wine Sauce
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1 lb(s) Gnocchi potatoe dumplings
2 Tbsp Extra virgin olive oil
6 clove(s) Fresh garlic
1/2 tsp Chili flakes
1 cup(s) Dry white drinking wine
1 cup(s) Chicken broth
2 14 1/2 oz. cans Tomatoes
1/2 stick(s) Sweet cream butter, 1 inch cubes chilled
1/2 cup(s) Freshly grated parmesan cheese
Freshly chopped basil (to taste)
Salt (to taste)
Freshly crushed black pepper (to taste)
Recipe
SAUCE PREPARATION
Place the olive oil, garlic and chili flakes in a cold pan.
On medium heat stir and cook the olive oil, garlic, chili flakes
until garlic turns slight golden brown.
To this mixture add the white wine and chicken broth simmer about 10
minutes.
Reduce the wine and broth by half, add the tomatoes, and continue to
simmer for 30 minutes.
Puree the sauce in blender with the butter and Parmesan cheese.
Season to taste with salt and pepper.
PASTA PREPARATION
Prepare pasta when sauce is complete.
Use a large pot to boil pasta.
Cook the pasta in salted boiling water until they float. (Approx. 3
minutes or 160 degree F internal temp.)
Remove pasta from boiling water and lightly mix with sauce.
PLATING SUGGESTION:
Place sauced pasta on serving plate, top with Parmesan and Basil.
CHEFS TIP:
Add Cream to sauce to add richness
Add vegetables of choice to sauce
Add sauteed chicken strips to sauce
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