Tuesday, April 17, 2012


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 from the Bon Iver album BON IVER, and then the rest of the album. Gorgeous. It’s pronounced approximately ‘Bone Yverre’.

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. I would accept a nice red Bordeaux, especially if the gnocchi are served with an accent of rare rib eye on the side.