Meatless Mondays: Gnocchi with Tomato Basil Cream Sauce

I came up with the idea for my third Meatless Monday dish when I looked in my pantry and saw a package of gnocchi and a can of diced tomatoes. I looked around and found this recipe on Allrecipes.com. I decided to go with it because it included diced onions and basil. The results were a creamy, tangy, very tasty sauce. It was great with the gnocchi, but would work with any pasta of your choice. This recipe is quick, simple, and great for a weeknight meal.

Gnocchi with Tomato Basil Cream Sauce
From AllRecipes.com
Printable Version


Ingredients
2 tablespoons olive oil
1 white onion, diced
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon basil (I used frozen basil and added it to sauce with tomatoes)
3/4 tablespoon white sugar
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream (I used fat free half & half)
1 tablespoon butter
1 package gnocchi


Directions
In a large saucepan saute onion and garlic in olive oil over medium heat and allow to soften, about 5 minutes. Add tomatoes in their juice, sugar, oregano, and salt and pepper. 

Bring to a boil and continue to boil for five minutes, or until most of the liquid evaporates. Meanwhile bring a large pot of salted water to a boil and add gnocchi. Cook as directed on package. Remove tomato sauce from heat and stir in cream and butter. Reduce heat to medium and simmer for five more minutes.

 Pour over gnocchi and garnish with basil. 

Morel Mushroom Gnocchi

Morel mushrooms are a highly prized fungi in the midwest, especially in Michigan where hubby and I are from. They are hard to find, very expensive, and out of this world delicious. When I saw dried Morels in my local grocery store, I just about yelled, "Eureka!!" It was truly like finding treasure! 

On the back of the package was directions for the Morel sauce that I made and served with gnocchi. Of course I neglected to save the package, so will try to remember the recipe to the best of my ability. But really, how can you go wrong with wine, butter, onion, garlic and heavenly Morels??

Morel Mushroom Gnocchi
Serves 2 
Printable Version


Ingredients
4 ounces Morel Mushrooms
1 package of your favorite gnocchi
1/2 cup heavy cream (I always use fat free half & half and never notice a difference)
1/2 cup dry white wine (I used Tabor Hill, our favorite Michigan wine)
5 tablespoons butter
2 cloves of garlic, minced
1 small white or yellow onion, diced
Salt and pepper to taste
Parmesan cheese for garnishing


Directions
Boil water and cook gnocchi according to package directions. Drain and set aside. Meanwhile melt butter in a saute pan and add in onions and garlic. Saute until soft, but not brown. Add in wine, cream and Morels. 

Stir frequently sauce thickens and mushrooms are tender. Salt and pepper to taste. Serve over hot gnocchi. Garnish with grated Parmesan cheese.