Gnocchi and Plum Tomato Sauce

3 tablespoons+ olive oil

5 shallots, thinly sliced

3 cloves garlic, minced

1 1/4 cups cooking wine (red)

1/4 cup balsamic vinegar

1/4 - 1/3 cup pure maple syrup (to taste)

1 pinch of salt (to taste)

Freshly ground pepper (to taste)

3 -4 portobello mushroom caps, sliced

1 pints plum tomatoes, halved

1/2 cup olives (green or black), pitted and sliced (or fresh capers)

7-8 fresh basil leaves, chopped (garnish)

1/3 - 1/2 cup ricotta cheese (optional)

Grated parmesan cheese (optional garnish)

1 kg gnocchi

1. Heat the olive oil in a large, deep skillet (preferably cast-iron) on medium heat.

2. Add the shallots and sauté until translucent.

3. Add the garlic, mushrooms and a 1/2 pinch of salt and some freshly ground pepper.

4. Once the shallot have caramelized a little bit, and the mushrooms are tender, add the balsamic vinegar, red wine, and maple syrup. Stir. Turn the heat down to medium-low and let the sauce simmer and reduce.

5. In a separate sauté pan, heat about a teaspoon of olive oil on medium heat. Lighty sauté the plum tomato halves, so blacken them a bit. Once they've cooked up a bit (about 4 minutes), add them to the simmering sauce.

6. Add the olives or capers. Season with salt and pepper to taste.

8. Let the sauce simmer until any remaining liquid has reduced to desired consistency.

9. If you choose to add the ricotta cheese, to make the sauce creamy, stir it in. You can also let each diner stir in their own cheesy garnish at the end. I stirred mine into the pasta.

10. Add the boiled gnocchi to your skillet and you're ready to serve with fresh basil and parmesan as garnish.

I served mine with a baby arugala salad with fig-balsamic dressing and a few cherry tomatoes on top!

Bon appetit!