Gnocchi with Red Wine and Tomato Sauce Recipe
This delicious and quick recipe is the perfect way to add a little "sparkle" to store-bought gnocchi, it comes wrapped in a big and bold red wine and tomato sauce.
Servings 2 Servings
Calories 715kcal
Ingredients
- 1 Small-Medium Echalion or Banana Shallot 35g
- 3 Garlic Cloves
- 1 tablespoon Olive Oil You can use the olive oil from the sun dried tomatoes if you like
- 375 ml Red Wine ½ of a Bottle
- 5-6 Sun Dried Tomatoes
- 400 g Tin Tomatoes 14oz
- ¼ teaspoon Sugar
- ¼ teaspoon Salt Plus extra for boiling the gnocchi
- ⅛ teaspoon Black Pepper
- 400 g Gnocchi 14oz (Store Bought)
- Fresh Basil for Garnish
- Pecorino Cheese for Garnish
Instructions
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Bash the garlic cloves with the side of a knife, then chop them as finely as you can.
- Heat a 30cm or 12" frying pan over a medium-high heat. When it is hot, add the olive oil, diced shallot and garlic, then soften it for 2 minutes, stirring constantly.
- Pour in the red wine and reduce it by two-thirds. This will take 8-10 minutes.
- While the wine is reducing, cut the sun-dried tomatoes into a 4-5mm (¼") dice and bring a 20cm or 8" saucepan of water to a boil.
- Once the wine has reduced, toss in the sun-dried tomatoes, tinned tomatoes, salt, pepper and sugar. Cook over a medium-high heat until it thickens. This will take 5-7 minutes
- Season the pasta water with a teaspoon of salt and cook the gnocchi until it starts to float; this will take around two minutes.
- Drain the gnocchi, reserving a little of the cooking water, stir to combine, and add a splash of the cooking water to form a nice sauce.
- Serve with fresh basil and pecorino cheese.
Video
Notes
Ensure that your cheese is vegetarian if you are serving this as a vegetarian meal.
Nutrition
Serving: 1 | Calories: 715kcal | Carbohydrates: 100g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 740mg | Fiber: 9g | Sugar: 9g
