Ingredients
- 1 pkg Anna Gnocchi (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 tbsp Unsalted Butter
- 2 cloves Garlic, minced
- 1 small Shallot, finely diced
- 2 tsp Cento Extra Hot Calabrese Peperoncino
- 1/2 cup Heavy Cream
- 1/2 tsp Cento Crushed Red Pepper
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves, torn
Directions
Cook gnocchi in a large pot of salted boiling water until they float, then set aside. Heat olive oil and butter in a large skillet over medium heat. Add shallots and cook until soft and fragrant, about 2â-3 minutes. Stir in the garlic and cook for another 30 seconds. Add salt, pepper, tomato paste, Calabrese peperoncino, and chili flakes. Cook for 2â-3 minutes, stirring frequently, until the paste darkens and becomes aromatic. Pour in heavy cream stirring to combine. Let sauce simmer for 2 minutes until slightly thickened. Add cooked gnocchi to sauce and toss gently to coat. Stir in Parmesan and fresh basil, letting everything melt together for another minute. Serves 4.
