My love for gnocchi began in the summer of 2008, as it did for so many other different foods I had never tried before until then. Living in New York while going to photography school opened me up to literally a whole new world of all kinds of cultural foods. It was a heavenly time in my life and it taught me more than I could’ve ever asked for. One trip to a most delicious Italian restaurant led me to try a gnocchi very similar to this one. This is an easy meal to make and if you have small children, they are sure to love it as well. I hope you enjoy this creamy white wine gnocchi as much as we did.
Creamy White Wine Gnocchi
Ingredients
2 Tbsp Olive oil
2 Shallots, minced
6 cloves garlic, minced
1 cup white wine, (I used Vino Del’Amicizia Pinot Grigio)
1 cup chicken stock
1 1/2 cup heavy cream
2 16 oz. packages of Gnocchi (I used Gia Russa)
1/4 cup Parmigiano Reggiano cheese, grated
1 bunch basil, chiffonade
sea salt, to taste
freshly cracked black pepper to taste
Prepare
- First, heat the olive oil in a medium sized pot to medium-high heat and saute the shallots until soft. Add the garlic and stir for thirty seconds, until fragrant.
- Next, pour in the wine and reduce for 5-7 minutes.
- Pour in the chicken stock and heavy cream, stirring occasionally and cook for five more minutes or until thickened.
- Throw in the two packages of gnocchi, stirring carefully enough to break up the clumps, but not destroy the individual gnocchis.
- Grate the cheese into the pot and stir.
- Chiffonade the basil and stir into the pot as well.
- Finally, salt and pepper the gnocchi to taste, plate, and enjoy with additional cheese and basil to taste as well. Enjoy!
