Olive Garden Gnocchi With Spicy Tomato and Wine Sauce
photo by DianaEatingRichly
- Ready In:
- 1 lb gnocchi (potato dumplings)
- 2 tablespoons extra virgin olive oil
- 6 fresh garlic cloves
- 1⁄2 teaspoon chili flakes
- 1 cup dry white wine
- 1 cup chicken broth
- 2 (14 1/2 ounce) cans tomatoes
- 1⁄4 cup sweet creamy butter, cut into 1 inch cubes, chilled
- 1⁄2 cup freshly grated parmesan cheese
- 1⁄4 cup chopped fresh basil (to taste)
- salt, to taste
- freshly crushed black pepper, to taste
- 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 basil, 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.
- Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
- Remove pasta from boiling water and lightly mix with sauce.
- Place sauced pasta on serving plate, top with Parmesan and Basil.
Questions & Replies
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this is a fantastic recipe, I made this with my recipe#338498 and plan on making it again next time with fresh chopped ripe Roma tomatoes, I increased the chili flakes way up, I didn't have fresh basil handy when I made this so I used 1-1/2 teaspoons dried and sauteed with the garlic mixture, thanks for sharing Cooks!
I had to do this differently because of what I had. I did not have chicken broth or wine so subbed 2 cups of no salt added beef broth. I did not add the butter at the end because I wanted something light and fresh, and I got it! I know, I know. I hate when people change a recipe and review it, too, but this was so fantastic and I cannot wait to try it with the wine and chicken broth! I could've taken a little more heat and will remember that the next time I make it.
Delicious! Much to my dismay, the store didn't have gnocchi so I substituted cheese tortellini which actually worked out well. I also cut down on the butter a bit since it seemed excessive. The sauce was already rich and creamy and flavorful so no need to add cream. The consistency was just wonderful. I think this would be great in any recipe calling for tomato sauce. Thanks for the recipe!
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RECIPE SUBMITTED BY
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.