GNOCCHI in creamy tomato sauce:
Prep time: 10 minutes
Cooking time: 30-40 minutes
Serves 2 to 4
Gnocchi must be one of the ultimate comfort foods of all time: soft, sexy little bite-sized potato puff dumplings, firm enough to resist in your mouth, bland enough to absorb whatever sauce you put with them. Gnocchi are wonderful as a starter, side dish or main entrée.
Try this easy recipe. You won’t be sorry. It’s pronounced approximately: “Nyoki”
MUSIC: Listen to the song Calgary
HERE’S ALL YOU NEED:
- Gnocchi: one package 500g, vacuum packed, or fresh
- Shallots or yellow onion, finely chopped, ¼ Cup
- Garlic, ½ to 1 medium clove, finely chopped
- Grape or cherry tomatoes: approx 300 grams (10 oz) or about 30 tomatoes
- White wine: (vermouth, dry white, or sweet white), 1/3 to ½ Cup
- Heavy cream (from 18% to 35% fat), ½ Cup to 1 Cup
- Salt, pepper
- Pinch of sugar
- Olive oil: 3 TBSP
- Thyme (optional) small pinch
- Slivered basil leaves for garnish
- Parmesan cheese, grated, for garnish
HERE’S WHAT TO DO:
· sautee tomatoes in olive oil for five minutes in a covered shallow sauce pan
· add shallots, garlic, salt, thyme, pepper, sugar and cook, covered, stirring occasionally, until tomatoes are soft or broken and release some liquid. approx. 5 min.
· While tomatoes cook, bring pot of water to boil for the gnocchi
· Add wine to tomatoes and reduce, uncovered, to about 1/3 liquid
· Salt the pot of water and add gnocchi: stir occasionally to prevent sticking on the bottom. Gnocchi are done when they float, about 2 to 5 minutes
· Add cream to tomato mixture and bring to a medium boil.
· Add more salt and pepper to taste
· When gnocchi are done ladle them into the tomato mixture through a slotted spoon and reheat.
· Mix gently and serve
· Garnish with slivered fresh basil and parmesan cheese.
WINE: This dish goes well with a red or white. White Burgundy, Chablis or Chardonnay, or a Chianti or Rioja would do nicely. Avoid a really heavy red like a Shiraz Bordeaux
