Ingredients
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1 lb gnocchi (potato dumplings)
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2 tablespoons extra virgin olive oil
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6 fresh garlic cloves
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1/2 teaspoon chili flakes
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1 cup dry white wine
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1 cup chicken broth
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2 (14 1/2 ounce) cans tomatoes
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1/4 cup sweet creamy butter, cut into 1 inch cubes, chilled
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1/2 cup freshly grated parmesan cheese
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1/4 cup chopped fresh basil (to taste)
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salt, to taste
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freshly crushed black pepper, to taste
Instructions
- 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 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.
- 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 (approximately 3 minutes or 160 degrees F internal temperature).
- Remove pasta from boiling water and lightly mix with sauce.
- Plating Suggestion:
- Place sauced pasta on serving plate, top with Parmesan and Basil.