Gnocchi with Fresh Cherry Tomato Sauce
This lovely pasta really celebrates the flavor of sweet, summer-ripe tomatoes. It's easy to put together, making it a good option for weeknights. This recipe makes two servings.
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
2 cups store-bought gnocchi
1 pint cherry or grape tomatoes, washed and dried
1/2 yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
4 ounces parmesan or Pecorino Romano, grated, plus more for garnish
Salt and pepper, to taste, plus 2 tablespoons salt for cooking the gnocchi
Fresh chopped Italian parsley or basil, for garnish
1 pint cherry or grape tomatoes, washed and dried
1/2 yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
4 ounces parmesan or Pecorino Romano, grated, plus more for garnish
Salt and pepper, to taste, plus 2 tablespoons salt for cooking the gnocchi
Fresh chopped Italian parsley or basil, for garnish
Directions
Cook the gnocchi: Bring a large pot of water to a boil with 2 tablespoons salt. Add the gnocchi and cook for two minutes, stirring often. Don't crowd the pan -- you may have to cook the gnocchi in batches. You'll know the gnocchi is ready when it floats to the top of the pan. Remove the gnocchi with a slotted spoon, drain in a colander, and set aside.
In a large cast-iron skillet, heat the butter and olive oil to medium. Add onions and tomatoes and sauté until the onions are beginning to brown and tomatoes begin to blister and pop, about 7-8 minutes. Add the garlic and cook for another two minutes. Add the gnocchi and let cook for about 5 minutes, until the gnocchi begins to absorb the liquid from the tomatoes. Stir in cheese and season with salt and pepper to taste. Garnish with additional cheese and chopped herbs. Serve immediately.
In a large cast-iron skillet, heat the butter and olive oil to medium. Add onions and tomatoes and sauté until the onions are beginning to brown and tomatoes begin to blister and pop, about 7-8 minutes. Add the garlic and cook for another two minutes. Add the gnocchi and let cook for about 5 minutes, until the gnocchi begins to absorb the liquid from the tomatoes. Stir in cheese and season with salt and pepper to taste. Garnish with additional cheese and chopped herbs. Serve immediately.
Looking for inspiration? Try these recipes:
Osso Buco con Risotto alla Parmigiana
Carrot Ginger Soup
Rich and Hearty Beef Stew
