- 1
Ingredients
- 125 grams gnocchi or whole wheat gnocchi
- 2 tsp. EVOO
- 1 shallot, minced or thinly sliced (OPTIONAL)
- 1 clove garlic, minced or thinly sliced
- 12 cherry tomatoes, halved (if you're real ambitious and have the time, seed them)
- 1 tsp. tomato paste
- 2 tbsp. chicken broth
- pinch each of malden salt and pepper d'espelette
- 30 grams reduced-fat cream cheese or 1 tablespoon whipping cream
- 2 tbsp. fresh basil, chiffonade or fresh thyme
- 1 tablespoon grated parmigiano reggiano or pecorino romano
Preparation
Step 1
Saute garlic (and optional but not necessary shallot) in olive oil until garlic starts to colour. Add tomatoes and cook over medium heat until they start to break down.
Add tomato paste, broth, salt and pepper and continue to cook until thickened and smooth. Reduce heat to low if holding for a bit.
Just before serving, stir in cream or cream cheese and basil over medium low heat until hot.
Meanwhile, boil gnocchi until they float and remove to serving dish.
Pour sauce over gnocchi and sprinkle with cheese to serve.
*NUTRITION:*
Calories 427.0
Total Fat 17.6 g
Saturated Fat 5.9 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 8.4 g
Cholesterol 24.6 mg
Sodium 759.7 mg
Potassium 730.1 mg
Total Carbohydrate 61.2 g
Dietary Fiber 5.0 g
Sugars 2.8 g
Protein 10.9 g