A delightful gnocchi dish paired with a rich and spicy tomato basil sauce, perfect for a comforting meal.
Heat the olive oil in a saucepan over medium heat.
Heating the oil evenly ensures the garlic doesn't burn.
Add the garlic and chili flakes, and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and chicken broth, and let it simmer for 10 minutes.
Simmering allows the flavors to meld together.
Stir in the crushed tomatoes and basil, and continue to simmer for 20 minutes.
Simmering longer enhances the sauce's depth of flavor.
Blend the sauce with butter and Parmesan cheese until smooth.
Blending creates a creamy and cohesive sauce.
Cook the gnocchi in boiling salted water until they float, about 3 minutes.
Floating gnocchi indicates they are cooked through.
Toss the cooked gnocchi with the sauce until well coated.
Tossing ensures every piece of gnocchi is coated in sauce.
Serve the gnocchi on a plate, garnished with extra Parmesan and basil.
Garnishing adds a fresh and appealing touch to the dish.
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