“Try to cook so that it will surprise a little, agreeably and astonish slightly, without shocking.”
Jean Marie Amat
Jean Marie Amat
from Food Network
2 tablespoons butter
1 tablespoon finely chopped red onion
1 tablespoon vodka (optional)
1 tablespoon heavy cream
1 cup Gabriel’s Tomato Sauce, recipe below
Directions
To make the sauce: Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes. Gabriel’s Tomato Sauce
2 tablespoons butter
1 tablespoon finely chopped red onion
1 tablespoon vodka (optional)
1 tablespoon heavy cream
1 cup Gabriel’s Tomato Sauce, recipe below
Directions
To make the sauce: Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.
1/2 kilo fresh ripe tomatoes ; blended
3 tablespoons olive oil
6 fresh basil leaves (slightly bruised)
Kosher salt and freshly ground black pepper
6 fresh basil leaves (slightly bruised)
Kosher salt and freshly ground black pepper
Directions
Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use. Yield: 2 cups
Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls, top with fried basil leaves & some lime zest and serve.
Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use. Yield: 2 cups
Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls, top with fried basil leaves & some lime zest and serve.