Gnocchi with Spicy Tomato and Wine Sauce

So my camera broke. Which really sucks, because I have no pictures of what my version of the food looks like. It's close enough to the official picture that it shouldn't be too difficult.

The recipe is from the Olive Garden.


Gnocchi with Spicy Tomato and Wine Sauce

Prep Time:	15 minutes
Cook Time:	30 minutes
Serving Size:	4 8 12

Ingredients
2 Tbsp extra virgin olive oil
6 cloves fresh garlic
1 pinch chili flakes
1 cup dry white wine
1 cup chicken broth
2 14.5-oz cans tomatoes
1/2 stick sweet cream butter, chilled, cut into 1” cubes
1/2 cup freshly grated parmesan cheese
Salt to taste
Freshly ground black pepper to taste
2 lb gnocchi (potato dumplings), cooked according to package directions
Fresh chopped basil to taste

Procedures

1. SAUTE olive oil, garlic and chili flakes in a pan on medium heat until garlic turns a light golden brown. Add white wine and chicken broth and simmer about 10 minutes.
2. REDUCE wine and broth by half, add tomatoes and continue to simmer for 30 minutes.
3. PUREE half of the sauce in blender with butter and Parmesan cheese. Season to taste with salt and pepper. Remove sauce from blender and stir in with other half of sauce that was not pureed.
4. REMOVE gnocchi from boiling water, drain and mix with sauce.
5. SERVE gnocchi topped with Parmesan cheese and basil.

Conclusion:

This was a bit disappointing. I didn't have chili flakes so I used my chili seasoning and just wasn't good enough. It was also very watery. It was ok, but I just didn't like it.