BLUE GROTTO GNOCCHI SAUCE

1/2 cup heavy cream

1/2 cup white wine

2 tablespoons oil

3 tablespoons brown sugar

4 tablespoons butter

1/4 cup thinly sliced fennel

1/4 cup white onion, thinly sliced

1/8 cup roasted red pepper strips

1 tablespoon fresh basil

1 teaspoon minced shallot

1 teaspoon minced garlic

Salt and pepper, to taste

2 tablespoons grated Romano cheese

Small handful of baby spinach

Heat pan with oil over medium heat. Add fennel, onion and roasted red peppers. Sauté 1 to 2 minutes. Add garlic and shallots cook for 30 seconds Add wine, basil and brown sugar. Reduce by 1/3. Add cream and reduce by 1/3. Add butter and salt and pepper. Cook until butter is melted.

Add cooked gnocchi and toss with baby spinach and grated Romano cheese.

Serves four.