1. Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir. 2. Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes. 3. Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley. 4. Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce. 5. Serve immediately topped with grated Parmesan cheese. 6. Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano. ---------------------------------------------------------------------------
Nutrition
Ingredients
