pan sear gnocchi in
a nonstick pan with plenty
of olive oil
previous version, 4 servings
gnocchi: 1 lb ricotta, 2 eggs, 2 c flour, s&p, 1 c grated cheese; sauce: olive oil, 2 T minced garlic, s&p, red pepper flakes, 2 veggie bouillon cubes, 3 c mirepoix, 1 c white wine, 2 cans diced tomatoes undrained, 1/4 c lemon juice; toppings: parm, more red pepper flakes, basil
gnocchi: knead 3 minutes on floured surface with floured hands, adding flour as needed, form balls; pan sear on both sides in more olive oil & salt; sauce: brown 1st 6, add rest, cook down; top pasta with sauce, add toppings
haikuveg 