Gnocchi with sun Dried Tomatoes, Artichoke Hearts and Sausages

Gnocchi con La Salsa Arriminata

Cooking With Nick Stellino
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Ingredients:

1 gnocchi recipe
1 recipe Arriminata Sauce
¼ cup Romano Cheese, plus 1 -2 Tablespoons additional for serving

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Serves 6
Printable Version
Bring a large pot of water to a boil. (for the gnocchi).
Make the sauce
Remove 1 -2 cups of sauce to a gravy boat and keep warm. Set aside. Turn heat under sauce to low.
Immediately add the gnocchi to the boiling water. They will first sink to the bottom of the pan, then, within a minute or so, as they cook, they will rise to the surface. After they have risen to the surface for about one minute, remove with a slotted spoon or mesh strainer and add to the hot sauce in the saute pan. Gently fold the sauce over the gnocchi. Add ¼ cup Romano cheese, stir.
Serve gnocchi with additional Romano cheese and sauce if desired.
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