We went to Buca de Beppo a bit ago and ordered gnocci. As we ate it, we analyzed what was in it and have made our own version that is different in 2 minor aspects: it's not as smooth (which can be solved by running it through a sieve) and the taste is just slightly different (but wonderful!). Here is our recipe:
Cut carrots, celery and onions small in the amount of a 1:1:2 ratio and sautee with a bit of olive oil making a mire poix. Once it is "translucent", add spices such as oregano, basil, fresh garlic, cayenne, salt and pepper and sautee for a minute longer. Then add a quart of tomatoes (I guess about 2 bit cans of tomatoes) and some brown sugar or honey for a bit of sweet twang. Let this simmer while you boil water for the gnocci.
Right before you boil the gnocci, transfer your tomato base into a blender and puree it on high for a minute or two. Then put it back into the saucepan and add about 1/3 ratio of creme and stir to combine. Make sure you don't heat this up too much, a soft simmer will suffice.
Gnocci cooks for a very short amount of time, look at the back of the package, usually about 2 minutes. Don't over cook it or you'll have mashed potatoes.
Transfer the cooked gnocci into the saucepan and mix with the sauce. Plop the whole amount onto a serving plate/dish and add fresh in water mozzarella cut into chunks and cut basil leaves. Have it with a salad and it's a wonderfully healthy (minus the creme) and tasty meal!
