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Gnocchi with tomato sauce
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 can tomatoes with juices 14 ounce; diced
- 2 tablespoons tomato paste
- 1/4 cup chicken broth or white wine
- 1/4 teaspoon Italian seasoning
- 1 pound potato gnocchi uncooked
- 1/2 cup mozzarella shredded
- 1/2 cup freshly grated parmesan cheese
- handful fresh basil torn or sliced; small
- Salt & pepper to taste
Directions
- Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.
- Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.
- Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes). The sauce will thicken as the gnocchi releases starch.
- Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. Season with salt & pepper as needed and serve
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