Wednesday, April 27, 2011

Spinach Gnocchi and Sausage in Tomato Sauce

        1 Lb. Spicy Stadium Sausage (pork)
        1 Tbls. EVOO (extra-virgin olive oil)
        2 Small Shallots, finely chopped
        4 cloves Garlic, minced
        1/4 Cup Dry white wine
        1 Can (28 ounces) whole plum tomatoes with juice, crushed by hand
        1 can (14 1/2 ounces) tomato sauce
        1 Tsp. of Ground Basil
        ½ Tsp. crushed Red Pepper flakes
        Coarse salt and freshly ground pepper
        Spinach Gnocchi
        Thinly shaved parmesan cheese, for serving           

  1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with black pepper. Remove from heat; cover to keep warm.
  2. Bring large pot of salted water to a boil; add the gnocchi and when they rise to the top (after about 2 minutes), continue to cook until tender, one minute.  Drain in colander or transfer gnocchi with a slotted spoon to pan with sauce. Simmer for 10-15 minutes.