Saturday, June 1, 2013

Gnocchi and How to Make Marinara Sauce

I don't know what possessed me to buy shelf stable gnocchi from Target, but that's what I had in the pantry so that's what I ate for lunches that week.  I boiled the gnocchi according to the directions on the package, then added it to the marinara with diced Follow Your Heart Mozzarella.

Marinara:

1 can of steam peeled tomatoes
1+ clove fresh garlic
fresh basil
dry white wine 
red pepper flakes
salt and pepper
olive oil

Add oil to your sauce pot and heat on medium and warm the chopped garlic.  Salt the oil a little to reduce splattering and hand-crush the tomatoes one by one into the pot including the juice.  When it starts to boil, add wine and stir.  Stir in red and black pepper to taste, then shred about two full sprigs of basil by hand and let the sauce simmer, stirring occasionally until the liquid is reduced by 1/3-1/2.  The sauce is done when it has a fully cooked taste-no tinny tomato flavor, and it might have a bit of orange tinged oil on the top.  Salt at the end of cooking to avoid over-seasoning.