If you have finished all of your leftovers from Thanksgiving, you might want to try this marinara sauce with Cappello's Almond Flour Gnocchi. This was a delicious meal that was fast and simple to make. I am using Ina Garten's recipe for the marinara. I have found that you can't really go wrong with any of Ina Garten's recipes.
Marinara Sauce--6 servings
Ingredients:
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)--(Note: To make it even simpler, I bought an onion already chopped at the grocery.)
- 1-1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti (I did use the wine in the recipe.)
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1-1/2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions:
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all of the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Make the almond flour gnocchi according to the package directions. Once the water boils, it only takes the gnocchi about 3 minutes to cook. They rise to the top of the pot when they are finished.
 |
| Just beautiful and scrumptious! |
 |
| Beautiful packaging! |
I love this marinara sauce. Like I stated earlier, it is so simple to make and just delicious! The almond flour gnocchi is so tasty. I did not add vegan cheese or anything to this dish, because the flavors are so beautiful on their own. I hope you will try this soon!
Comments
Post a Comment