Bartenura gnocchi with pesto or homemade marinara

Easy, delicious and filling--with your choice of sauces!

By GOURMETKOSHERCOOKING.COM
Pasta dish (photo credit: MCT)
Pasta dish
(photo credit: MCT)
BARTENURA GNOCCHI
Prepare according to package instructions (Basically place cook in boiling salted water for 3-4 minutes).
Pesto2 cloves garlic, crushed2 cups packed, coarsely chopped basil leavesCoarse salt1/4 tablespoon pine nuts1/2 cup olive oil
In a food processor, blend the garlic, basil, pinch salt, and pine nuts into a paste. Gradually blend in olive oil; adjust seasoning.
Homemade Marinara Sauce
10 vine-ripened tomatoes, cut in ½ inch pieces
4 shallots or 1 onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
½ red pepper, chopped
¼ cup sun-dried tomatoes in oil, chopped
2 teaspoons kosher salt
2 tablespoons red wine
¼ cup fresh basil, chopped
1. Heat the olive oil over medium-high heat in a sauté pan. Add the onions and cook for 5 minutes.
2. Add the red pepper and cook for 5 more minutes. Add the sun-dried tomatoes, garlic, and fresh tomatoes.
3. Turn down the heat and cook for approximately 20 – 30 minutes until all vegetables are soft and blended.
4. Add the kosher salt and red wine. Turn up the heat and boil the sauce for 2 minutes. Add the basil and turn off the heat and serve as a dipping sauce or add pasta and make into a meal.
This can be made 3 days in advance and kept in the refrigerator.