I have quite a few “go to” meals under my belt for those nights where I don’t want to think – I just want the pasta to boil and be done with it already. Yes, even I have those nights. But those nights don’t mean I want to run through the fast food line either. So, this dish is a great way to mend the gap – the sauce cooks uber fast, it works both in the summer and the winter and everywhere in between and it is yummy and comforting.
Gnocchi, if you’ve never had it, is like a baby potato dumpling / pasta mix. Warm and chewy and yummy. I’ve found though, that people either love them – me and the hubs and Mom – or hate them – Colie. So, if you know you’re not a fan, you can use any kind of pasta with this sauce.
I do this a few ways – if I’m feeling really dressy, I’ll serve with a roasted, bone in, skin on chicken breast and a roasted acorn squash (serving the gnocchi inside of the hollowed squash.) This is a very classy, warm winter meal. Other times, I may cook boneless skinless chicken breasts in the pan first and serve with roasted green beans or broccoli. If I’m feeling really lazy, I’ll shred a pre-cooked roasted chicken or with no meat and a salad. It’s a really versatile dish that’s heavy enough for a meal but also light enough in flavor that it serves as a nice side too.
- 1 lb gnocchi (or other short pasta)
- 1 cup dry white wine
- 1 lemon
- 1/4 large onion, diced
- 4 cloves garlic, minced
- 1 T oil
- 1 T basil
- 1 t oregeno
- 1 T butter
- Salt and pepper to taste
- Put a pot of water on to boil. While that’s working, if you are cooking chicken, make it in the same pan as the sauce. Then warm up the pan to medium high-ish, add oil and let it warm up. Add the onion and saute until translucent, 3-4 minutes. Add in garlic and saute one minute more. Add wine to the pan and scrape up the bits (if any) on the bottom of the pan. Let reduce by 1/3-1/2. Add juice and zest of lemon, spices and butter.
- At some point in here, the water will have boiled and you’ll add the pasta. Gnocchi only takes about three minutes to cook, and you know it’s done when it floats to the top of the pan. Once that happens (or when the pasta is done) drain and add directly to the sauce.
- That’s it! Mix to combine and serve with whatever sides (or no sides) sound good to you that night. If you want more “heft” to the sauce, you can add chicken stock after you add the wine and let it reduce together. Also, I top with Parmesan cheese, just for a little more flavor – you can use whatever you like.