Recipe: Olive Garden Gnocchi with Spicy Tomato and Wine Sauce

GNOCCHI WITH SPICY TOMATO AND WINE SAUCE

2 Tbsp extra virgin olive oil
6 cloves fresh garlic
1 pinch chili flakes
1 cup dry white wine
1 cup chicken broth
2 cans (14 1/2 oz each) tomatoes
1/2 stick sweet cream butter, chilled, cut into 1-inch cubes
1/2 cup freshly grated parmesan cheese
Salt and freshly ground black pepper (to taste)
2 lb gnocchi (potato dumplings), cooked according to package directions
Fresh chopped basil (to taste)

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 saut ed chicken strips to sauce

Makes 4 servings
Source: Olive Garden