Olive Garden Gnocchi With Spicy Tomato and Wine Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt to taste
- 1 cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 cup chicken broth
- 1/2 cup freshly grated parmesan cheese
- 2 cans tomatoes
- 6 cloves
- 1/2 teaspoon chili flakes
- 1 lb gnocchi (potato dumplings)
- 1/4 cup sweet creamy butter cut into 1 inch cubes, chilled
- 1/4 cup chopped fresh basil (to taste)
- freshly crushed black pepper to taste
- Carbohydrate 17.4990893753231 g
- Cholesterol 241 mg
- Fat 53.52544275 g
- Fiber 4.18483124642372 g
- Protein 65.0434146250087 g
- Saturated Fat 15.8997973583333 g
- Serving Size 1 1 -6 serving(s) (858g)
- Sodium 1846.38787916729 mg
- Sugar 13.3142581288994 g
- Trans Fat 4.40018597083333 g
- Calories 824 calories
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.
