Olive Garden’s Gnocchi with Spicy Tomato and Wine Sauce: A Taste of Italy, Reimagined

There’s a certain magic that happens when a dish transports you. For me, it’s often a memory of a bustling trattoria, the clinking of glasses, and the irresistible aroma of simmering tomatoes. The Olive Garden’s gnocchi, particularly their signature spicy tomato and wine sauce, has a way of conjuring those very feelings. I recall one chilly evening, years ago, craving something comforting and robust. I’d just returned from a trip to Tuscany, and my palate was still echoing with the vibrant flavors of simple, yet profound Italian cooking. Recreating that essence at home has always been a quest, and this particular gnocchi dish, with its depth of flavor and hint of spice, has become a cherished staple in my own kitchen. It’s a testament to how a few well-chosen ingredients, treated with care, can create something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Vegetarian (can be made vegan with substitutions)

Ingredients

This recipe is a beautiful dance of simple, quality ingredients that come together to create a symphony of flavor.

• 1 pound gnocchi (potato dumplings)
• 2 tablespoons extra virgin olive oil
• 6 cloves fresh garlic, minced
• 1/2 teaspoon chili flakes (adjust to your spice preference)
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup chicken broth (or vegetable broth for a vegetarian option)
• 2 (14.5 ounce) cans diced tomatoes
• 1/4 cup sweet creamy butter, cut into 1-inch cubes, chilled
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil, plus more for garnish
• Salt, to taste
• Freshly crushed black pepper, to taste

Equipment Needed

• Large, heavy-bottomed saucepan or Dutch oven
• Blender (immersion blender or standard blender)
• Large pot for boiling gnocchi
• Slotted spoon or spider strainer
• Serving plates

Instructions

Crafting this gnocchi is a rewarding experience, and the steps are designed to build layers of flavor beautifully.

1. Infuse the Olive Oil: Begin by placing the extra virgin olive oil, minced fresh garlic cloves, and chili flakes in a cold pan. This method allows the garlic and chili flakes to gently toast in the oil as it heats, releasing their aromatics without burning.
2. Medium Heat Sauté: Place the pan over medium heat. Stir and cook the mixture, allowing the garlic to turn a slight golden brown. This should take about 2-3 minutes. Keep a close eye on it, as burnt garlic can turn bitter.
3. Deglaze and Simmer: To this fragrant mixture, carefully add the dry white wine and chicken broth. Increase the heat slightly and bring the liquid to a simmer. Allow this to simmer for about 10 minutes. This step is crucial for reducing the alcohol from the wine and creating a flavorful base.
4. Develop the Tomato Sauce: Reduce the heat to low. Continue to simmer the wine and broth mixture until it has been reduced by half. This concentrated liquid will form the heart of your sauce. Next, add the diced tomatoes and the chopped fresh basil. Stir well, cover, and continue to simmer for 30 minutes. This longer simmering time allows the flavors to meld and deepen, and the tomatoes to break down further.
5. Emulsify and Enrich the Sauce: Once the sauce has simmered, carefully puree it using a blender. If using an immersion blender, you can do this directly in the pot. If using a standard blender, transfer the hot sauce in batches, being cautious of steam. Add the chilled cubes of sweet creamy butter and the freshly grated Parmesan cheese to the blended sauce. Blend until the butter has melted and emulsified into the sauce, creating a luxurious, creamy texture. Season generously with salt and freshly crushed black pepper to taste.
6. Prepare the Gnocchi: While the sauce is completing its final stages, prepare the gnocchi. Bring a large pot of generously salted water to a rolling boil. Add the gnocchi to the boiling water. They are ready when they float to the surface, which typically takes approximately 3 minutes. You can also check for doneness by ensuring their internal temperature reaches 160 degrees F.
7. Combine and Coat: Using a slotted spoon or spider strainer, remove the cooked gnocchi directly from the boiling water and lightly mix them with the prepared sauce. Ensure each dumpling is well-coated in the rich, spicy tomato sauce.
8. Serve with Flair: Place the sauced gnocchi on serving plates. Top with extra Parmesan cheese and a sprinkle of fresh basil for a vibrant finish.

Expert Tips & Tricks

• Chilled Butter is Key: Using chilled butter cubes when emulsifying the sauce is essential. It helps to create a stable, velvety emulsion that won’t break.
• Don’t Overcook Gnocchi: Gnocchi cook very quickly. Overcooking can lead to a mushy texture, so watch them closely once they float.
• Taste and Adjust: The beauty of homemade sauce is the ability to tailor it to your palate. Don’t hesitate to taste and adjust the salt, pepper, and chili flakes as you go.
• Broth Matters: For a truly vegetarian dish, ensure you use vegetable broth instead of chicken broth. The quality of your broth will significantly impact the final flavor of the sauce.
• Fresh vs. Dried Basil: While fresh basil is superior for garnish, you can add dried basil earlier in the simmering process if fresh is unavailable. Use about 1 teaspoon of dried basil.

Serving & Storage Suggestions

This gnocchi is best enjoyed immediately while the sauce is warm and the gnocchi are perfectly tender. Serve in shallow bowls, allowing the rich sauce to pool. For a complete Italian experience, pair it with a simple green salad dressed with a lemon vinaigrette and crusty bread for soaking up every last drop of sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools. To reheat, gently warm the gnocchi and sauce in a saucepan over low heat, adding a splash of water or broth if needed to loosen the consistency. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	285.8 kcal
Calories from Fat		170 g
Total Fat	18.9 g	29%
Saturated Fat	8.1 g	40%
Cholesterol	32 mg	10%
Sodium	476.9 mg	19%
Total Carbohydrate	12.1 g	4%
Dietary Fiber	2.7 g	10%
Sugars	6.4 g	25%
Protein	8.4 g	16%

(Nutritional values are approximate and can vary based on specific ingredients used.)

Variations & Substitutions

• Creamy Richness: For an even richer sauce, stir in 1/4 cup of heavy cream along with the butter and Parmesan cheese during the emulsification step.
• Vegetable Medley: Elevate your dish by adding sautéed vegetables such as zucchini, bell peppers, or spinach to the sauce during the last 10 minutes of simmering.
• Protein Boost: For a heartier meal, add sautéed chicken strips or shrimp to the sauce before serving.
• Spicy Kick: If you prefer more heat, increase the chili flakes or add a pinch of cayenne pepper.
• Vegan Option: To make this dish vegan, substitute the butter with vegan butter or a good quality olive oil, and replace the Parmesan cheese with a vegan Parmesan alternative or nutritional yeast. Use vegetable broth instead of chicken broth.

FAQs

Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop.

Q: What kind of white wine is best for this sauce?
A: A dry white wine like Pinot Grigio, Sauvignon Blanc, or even an unoaked Chardonnay will work well. Avoid sweet wines, as they can alter the flavor profile of the sauce.

Q: My gnocchi are sticking together, what did I do wrong?
A: Ensure your water is at a rolling boil before adding the gnocchi, and stir them gently once they’ve been added. Coating them lightly with sauce immediately after cooking also helps prevent sticking.

Q: How do I prevent the sauce from breaking?
A: Ensure the butter is very cold and cut into small cubes. Adding it to the warm (but not boiling) pureed sauce and blending until emulsified is key.

Q: Can I use canned tomatoes other than diced?
A: Yes, you can use crushed tomatoes or whole peeled tomatoes (which you would then break down). Diced tomatoes offer a nice texture.

Final Thoughts

This Olive Garden-inspired gnocchi with spicy tomato and wine sauce is more than just a recipe; it’s an invitation to gather around the table and savor the simple pleasures of good food. It’s a dish that balances warmth, spice, and a touch of elegance, making it perfect for a weeknight treat or a special occasion. I encourage you to try it, to experiment with the variations, and to make it your own. Let the aroma fill your kitchen and the vibrant flavors bring a smile to your face. Buon appetito!