Gnocchi with Creamed Tomato and Basil Sauce

[Guest guest]

 

From the 30-Minute Vegetarian Recipe cookbook

Serves 2

 

4 oz. dried gnocchi (shell-shaped pasta)

 

sauce:

 

1 shallot

1 sm. carrot

1 celery stalk

1 T sunflower or veg. oil

7 1/2 oz. can tomatoes (undrained), chopped

2 T chopped fresh basil

salt and pepper

3 T half and half or whipping cream

Parmesan cheese for garnish

 

Chop shallot and finely chop celery and carrot.

 

Heat oil in saucepan over med. heat. Add shallot, carrot, celery and cook 5 min until softened.

 

Stir in undrained tomatoes, basil, salt, pepper. Bring to boil, then lower heat and simmer 10 min, stirring occas. until liquid is reduced by half.

 

Place sauce in blender or food processor and blend or process for 2 min. until smooth, return to pan. Stir in cream and reheat gently but do not allow to boil.

 

Meanwhile, cook gnocchi according to package directions and drain thoroughly.

 

Place gnocchi in dish, pour sauce over and garnish with parmesan.