Perreault Magazine - 99 -
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Macchiatta Sauce:
2 Tbsp. butter
Splash of white wine
3 Tbsp. Parmesan
Olive oil
Salt to taste
4 Tbsp. tomato sauce
In a saucepan bring white wine, butter and oil to a simmer.
Add Parmesan and reduce and swirl until cheese has melted and formed an emulsification.
Add cooked gnocchi to warm sauce.
Add tomato sauce and toss; simmer and toss 1 minute more.
Serve on hot plates.