Gnocci with Tomato Cream Sauce Recipe
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Ingredients
- 1 stick butter
- 1/3 C. onion, small mince
- 1 large clove garlic, small mince
- 1 qt. heavy cream
- 2 C. tomato sauce
- 1 1/2 C. gruyère, finely grated
- 3/4 C. parmesan, finely grated
- 1 t. ground rosemary
- 1 t. chili powder
- 1/4 t. paprika
- salt and pepper to taste
- approx. 6-9 servings of gnocci
How to make Gnocci with Tomato Cream Sauce
A recipe I created last night using elements of my godmother's alfredo and some of my favorite flavors. This recipe will serve around 6 with generous portions.
- In a large skillet, brown the butter over med-high heat. Take care not to burn the butter. Add the onion and garlic. Sauté briefly.
- Add 1 C. cream, 1/2 C. gruyère, and 1/4 C. parmesan. Let the cheese melt. Use a wisk if you have trouble incorporating the cream into the butter.
- Continue adding cream and cheese in increments until all of the cheese and cream is gone.
- Add tomato sauce and spices to the skillet. reduce heat to low and let simmer. Stirring occasionally.
- Meanwhile, bring a pot of water to a boil and cook your gnocci (or pasta of choice).
- Add the gnocci to the sauce and serve.
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Sounds like my cup of tea. If only I could get good cheese in rural Japan...