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I was inspired by Amy Stopnicki’s Gnocchi with Bolognese recipe (mine is peeve, or dairy if you top it with Parmesan)
(Kosher.com/recipe/gnocchi-with-bolognese)
2 medium onions, diced
1 small jalapeño pepper, diced fine
10 oz. Sliced mushrooms
2 Tblsp. Olive oil
3 garlic cloves, minced
1 can Toscanini whole cherry tomatoes (14. oz.)
2 Tblsp. Tomato paste
1 cup red wine (can be substituted with vegetable stock)
2 Tbls. Coconut aminos
1 Tbls. Soy sauce
1 tsp. Onion salt
1/2 tsp. Smoked paprika
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1 16 oz. Package Tuscanini mini gnocchi
1/2 cup freshly grated Parmesan cheese
Sauté diced onions in olive oil, until translucent. Add minced garlic, mushrooms and jalapeño. Continue to cook on med – low flame until softened. Add spices and stir. Add cherry tomatoes (with juice), tomato paste, aminos, soy sauce. Stir well and Simmer on low for 15 additional minutes. Add gnocchi and continue cooking for another 10 minutes. Serve hot with freshly grated Parmesan cheese (optional).
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