Chef Henry’s Gourmet Recipes

botto recipe pic webGnocchi alla Rose Sauce

Prep. Time: 5 minutes Cook Time: 15 minutes
Ingredients:
16 oz. Anna Potato Gnocchi
1 tbsp. Cento Extra Virgin Olive Oil
1/4 tsp. Cento Crushed Red Pepper
2 1/2 oz. Cento Tomato Paste in tube (approximately 1/2 of the tube)
1 cup boiling water from stock pot
Salt and Cento Ground Black Pepper, to taste
1/2 cup ricotta cheese
Directions:
Place 4 qt. stock pot on high heat, bring to boil and prepare gnocchi according to instructions on package. Meanwhile, heat 12 inch frying pan over medium heat. Add olive oil and crushed pepper, heat for 1 minute. Add paste and sauté for 1-2 minutes; add reserved water to pan, simmer for 1-2 minutes, then add salt and pepper. Add cooked gnocchi to pan and toss until pasta is covered. Gently mix in ricotta cheese to combine. Serve and enjoy. Serves 4.

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