Rosa Gnocchi & White Wine Sauce


1 lb. Rosa Gnocchi #51
1 can 35oz. Rosa Italian Peeled Tomatoes
2 tbsp. Rosa Extra Virgin Olive Oil
1 tsp. Rosa Minced Garlic
1/2 tsp. Basil
1/2 tsp. Thyme
1/2 tsp. Fine Black Pepper
1/2 tsp. Salt
1/4 cup Water
1/2 cup Dry White Wine
1 Carrot, sliced
1 Medium Onion, chopped
1 cup Cauliflower, chopped
Rosa Grated Romano Cheese or Parmesan Cheese (optional)


Cook the gnocchi according to the package directions. In a medium saucepan on medium heat, saute the onions in extra virgin olive oil for 5 minutes. Hand crush the tomatoes or blend on puree. Add the tomatoes, water, minced garlic, carrots, cauliflower and spices to the saucepan. Bring to a boil and then simmer on low for 30 minutes. Add the white wine, stir, and simmer for 5 minutes. Place the mixture over thegnocchi in a large bowl and mix before serving. Add romano cheese or parmesan cheese if desired.

Serves 4