Gnocchi with Sun Dried Tomato Cream Sauce
Čo potrebujeme:
2 pounds gnocchi
3 tbsp butter
½ cup sun dried tomatoes
3 garlic cloves, minced
1½ cup 10% cream (half and half)
¾ cup parmesan cheese
Ako na to:
If the sun dried tomatoes are dry and hard then they need to be rehydrated. Soak them in warm water for 30 minutes, or until soft and pliable. Drain.
Cut the sun dried tomatoes into thin slices.
Melt butter in a saucepan on medium heat. Add the sun dried tomatoes and cook for 5 minutes to bring out the flavour in the tomatoes.
Stir in the minced garlic and cook for just under a minute. Once you can smell the aroma from the garlic, stir in the cream.
Heat up the sauce just to the boiling point. Once the cream is just about to boil, lower the heat and stir in the parmesan cheese. Simmer on very low heat.
While the sauce is simmering, boil the gnocchi according to the directions on the package. Drain, but do NOT rinse the gnocchi. The starch helps the sauce cling to the gnocchi.
Stir the gnocchi with the sauce until evenly coated.
Serve immediately.
Penne alla Vodka
Čo potrebujeme:
One 35-ounce can Italian plum tomatoes with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano
Ako na to:
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.