Yes, yes I know gnocchi again - so time to mix it up a little. Right?! Yup, so why not make them "al forno" style. This was a first and it is a keeper. The girlies loved that they got their own individually cooked plate, and - for a change - there was sausage in the sauce. Which I just realize, both girlies ate the gnocchi IN the sauce...
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| Gnocchi al forno |
It was really pretty easy to make
First step is to to make the gnocchi {I linked the recipe back}
The second step is to make the sauce - I used
- Splash of olive oil
- Medium onion, finely chopped
- 1/2 lb. of sausage {I used sage and it was amazing}
- 1/4 C of red wine
- 1/2 C of tomato confit {or canned tomatoes}
- 1/4 C Tofutti Sour Cream
- 1/2 C grated Parmesiano Regiano {we only allow Parmesiano Regiano and not Grana}
- Salt and Pepper to taste
1. Heat olive oil, and sautee onions until soft.
2. Add sausage, and when cooked through,
3. add wine until it has reduced,
4. add tomato confit, Tofutti Sour Cream simmer for about 5 minutes, then add
5. Parmesiano Regiano - Adjust salt and Pepper
Next assemble, and bake the gnocchi as this is the only reason they are "al forno", right?!
- Preheat oven to 425 F
- Divide gnocchi in oven safe individual serving dishes - mix with sauce, and top with additional
Parmesiano Regiano
- Bake in oven for about 10 minutes - or until bubbly and hot
Serve with a big bowl of mixed green salad!
