By Tony Tantillo


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

Tony Tantillo