Ingredients

• 2 packages (32 oz) Gnocchi (I used Gia Russa)
• 1 tbs extra virgin olive oil
• 1 large shallot, sliced thin
• 2 garlic cloves, sliced thin
• 3/4 cup white wine
• 1 cup vegetable or chicken stock
• 4 oz (1 stick) butter sliced into 5-7 squares
• 1 tbs capers, drained
• 1 pint grape or cherry tomatoes, halved
• 7 sprigs fresh thyme
• 4 tbs fresh grated parmesan

Instructions

1. Cook gnocchi according to directions on package, strain and set aside
2. Add olive oil to pan on low-medium heat and saute shallots and garlic for 3-5 minutes.
3. Add wine and 3 thyme sprigs to pan, increase heat and reduce till there is only about 1/4 cup of wine left. Should take 5 minutes.
4. Add stock and cook another 5 minutes on medium-high until reduced by half.
5. Turn heat to low. Add butter one square at a time. Swirl around pan until it dissolves and add the next square. Sauce should not come to boil while you are doing this. Remove from heat if it gets too hot.
6. Turn off heat. Add capers, tomatoes and gnocchi. Mix well
7. Remove thyme sprigs before serving
8. Top each plate with 1 tbs grated parmesan and garnish each plate with a sprig of thyme.

https://newsouthfoodcompany.com/gnocchi-with-grape-tomatoes-capers-thyme-and-shallots-in-white-wine-beurre-blanc/