Tony's Table: Gnocchetti
Gnocchetti
1/2 lb. gnocchetti (mini Italian gnocchi)
1 medium onion, chopped
1/4 cup olive oil
1/4 cup chicken stock
1/2 cup basil, chopped very finely
1/4 cup Italian parsley, chopped very finely
12 oz. San Marzano peeled tomatoes
6 oz. cooking wine (red or white)
Prepare gnocchetti:
- cook in a pot of salted boiling water for 8-10 minutes, until they float to the top
Prepare sauce:
- heat olive oil in a saute pan, then add onions
- heat until they're translucent, then add wine and chicken stock to pan and reduce by 50%
- add tomatoes
- once mixture is simmering briskly and has reduced about 20%, add cooked gnocchetti
- stir to combine all ingredients in pan
- serve topped with basil and Italian parsley to taste