Abstract: This quickie came into being one evening while going through the pantry and eliminating things that had been there more than 2 or 3 years. I decided to cook what was left.
Serves: 4 regular as a side dish or 2 as a meal
Lead time: 6.27 minutes (after water starts boiling)
Tools: 8 quart sauce pan, 4 quart sauce pan, colander
Bill of Materials:
Salt 1 teaspoon
Gnocchi 1 16 oz package
Tomato sauce 1 Picnic can (~10.5-12 oz)
Canned clams (in juice) 1 small (6-8 oz) can
Heavy cream 2 oz
Butter 1 tablespoon
Garlic 1 clove
Italian seasoning 2 teaspoons
Asiago (Mozzarella) cheese 2 oz
Fill 8 quart sauce pan ¾ full with water, add 1 teaspoon of salt and bring to a vigorous boil. Put tomato sauce into 4 quart sauce pan on medium heat. Open clams and drain off about 1 teaspoon of the juice. Stir the clams and remainder of juice into the tomato sauce. Add heavy cream and butter and whisk until uniform and creamy. Now dump the gnocchi into the boiling water in the 8 quart sauce pan. Grate the garlic and stir into tomato sauce. Add Italian seasoning (a mixture of basil, oregano and tarragon may be substituted). Slowly stir grated cheese into mixture. It should have the texture of creamy buttermilk. If it is too thin, add more cheese. If it is too thick, add more cream.
After the gnocchi has boiled 3 - 4 minutes, it will rise to the top. Pour it into the colander and drain well. Transfer to serving bowl. Pour sauce into the bowl and stir until gnocchi is completely covered. It makes an excellent side dish to serve with broiled swordfish or tilapia fillets.