Monday, March 22, 2010
These potato dumplings are a wonderful alternative to your classic pasta varieties. They hold up to both the lighest and heaviest of sauces. We came across the BEST Italian restaurant while in Chicago and I ordered this dish. While I do not have their particular recipe I do have a vodka sauce that is pretty tasty. Hope you enjoy it!
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
While making the sauce boil water for the gnocchi. It can be found in several areas of your grocery store. It is offered in both the freezer and fresh pasta section as well as shelved by the dry pasta. Cook according to pkg. directions and coat well with sauce. Shave fresh parmesan and top with torn basil.