Talk about easy and tasty! This recipe will have dinner on the table in 30 minutes or less. The secret is to cut corners by using premade gnocchi and canned tomatoes for the base of the sauce. For all of you who don't like strong taste of fennel, I think you will still like this recipe since you cook out a lot of that licorice flavor out. Next time I think I will add some Italian sausage to the dish!
1 14.5 oz can of diced tomatoes ( I used the kind with basil, garlic and oregano already in there)
1/4 cup of tomato paste
1/3 cup of red wine
1/3 cup of fresh fennel, cut into long strips
1 pinch of crushed rosemary
1 package of gnocchi
1/2 cup of freshly grated parmesan cheese
1. In a medium sized sauce pan add the canned tomatoes, tomato paste, red wine, fennel and rosemary. Bring to a boil and then drop down to a slow simmer.
2. Fill a large pot with water and add salt. Bring to a boil and then add the gnocchi. Once the pasta floats to the top scoop out as it is done.
3. On a large serving plate add the gnocchi and then add the tomato sauce on top. Sprinkle cheese on top and then serve.