So, for Day 2 of Eating In Week, I decided that some warm pasta would be nice on this cold rainy night. Have you tried gnocchi? Gnocchi is potato and flour dumplings from Northern Italy. You can dress up gnocchi with pesto, marinara and cream sauces or it stands alone beautifully with just a little bit of olive oil and garlic. I have been craving the indulgent vodka tomato cream sauce that I have tried at restaurants. Well, I have lightened up this version, making it almost fat free and vegan.
1 tablespoon olive oil
2 teaspoons of parsley
1/2 teaspoon hot red pepper flakes
4 minced garlic cloves
Add one 28 oz can whole tomatoes. Bring to a boil. Puree in a blender with 1/2 cup silken tofu. Transfer back to saucepan, heat gently and add 2 tablespoons of vodka (I had to pinch some from the neighbors). Heat one minute, then toss with the gnocchi. Serve with a nice Italian salad.
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