Gnocci With Tomato Cream Sauce

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   1. In a large skillet, brown the butter over med-high heat. Take care not to burn the butter. Add the onion and garlic. Saute briefly.

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   2. Add 1 C. cream, 1/2 C. gruyere, and 1/4 C. parmesan. Let the cheese melt. Use a wisk if you have trouble incorporating the cream into the butter.

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   3. Continue adding cream and cheese in increments until all of the cheese and cream is gone.

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   4. Add tomato sauce and spices to the skillet. reduce heat to low and let simmer. Stirring occasionally.

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   5. Meanwhile, bring a pot of water to a boil and cook your gnocci (or pasta of choice).

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   6. Add the gnocci to the sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.