Pillowy gnocchi pan-seared until crispy outside, simmered in vodka-style cream-tomato sauce with basil — 15 minutes from pan to table. Italian comfort, no boiling water.
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Heat olive oil in a large skillet over medium-high. Add gnocchi in a single layer — DON'T move for 2 minutes.
Toss gnocchi once. Cook another 2 minutes for the other side.
Add butter, garlic and red pepper flakes. Cook 60 seconds until fragrant.
Stir in tomato paste. Cook 90 seconds until paste darkens slightly.
Pour in white wine. Cook 60 seconds, scraping pan bottom.
Add passata, cream, salt, pepper and nutmeg. Simmer 4-5 minutes — sauce thickens to coat a spoon.
Off heat, stir in half the parmesan.
Top with remaining parmesan and torn basil. Serve immediately.
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