For dinner tonight:
4 large tomatoes, chopped
8-ish basil leaves, chopped
1 medium onion, chopped
3-6 garlic cloves, chopped fine
1 cup veggie broth
8-10 large white mushrooms, sliced
Olive oil
1/2 cup Red wine
2 pks gnocchi
Mozzerella cheese, grated
In your large saucepan, saute the garlic and onions in olive oil for about five minutes on medium.
When soft and toasty, add the mushrooms and wine and cover (if possible) to steam the shrooms.
Let this go for five or 10 minutes, then add the chopped tomatoes and salt. Keep the cover on for a few minutes until it gets to simmering, then uncover and cook until the tomatoes turn to sauce - 20 minutes or so. You can leave this on low until your unpredictable guests arrive, then:
When you're going to start the pasta, add the basil to the sauce and continue to simmer. Boil gnocchi until cooked. Drain and rinse in cool water. In your large pot over medium heat, toast the pasta in hot olive oil for 3 to 5 minutes. Add the sauce and broth, and simmer under low until folks are ready to eat. Scoop the gnocchi with slotted spoon and top with mozzerella.
Goes will with spinach salad and garlic toast. And since you opened a bottle of wine for the sauce, you'd better finish it off too. I served five folks with no leftovers. I'd planned on four, for which it would've been plenty.
Posted by msouthwo at April 25, 2004 03:12 AM