Thursday, June 17, 2010
I feel like I’m getting back into the swing of cooking for my family. I’ve been working on a couple assignments the last few weeks that had me creating and cooking fun food, but not our usual fare.
This last project was a week and a half of kid food. About halfway through Jesse informed me if I was going to keep doing this type of work he could only eat so much macaroni & cheese and chicken fingers. They were good, but I agree with him. It’s nice to have some adult food again!
My husband loves gnocchi and tomatoes so I tossed them into a mildly garlic cream sauce as a sorry I fed you toddler food for the last 9 days will you forgive me meal.
If I keep this up maybe he’ll forget he tested three pans of chicken fingers, two batches of macaroni & cheese, three tries with another pasta dish, four versions of carrots, endless amounts of corn and many other kid friendly meals.
On the other hand, my daughter loved it. She’d prefer I cook that way all the time and hopes I’ll get another assignment! I do too honestly. It was exciting to step out of my comfort zone and create something new.
Gnocchi with Roasted Tomatoes and Fresh Basil in Garlic Cream Sauce Printer Version
This dish is quick to throw together on busy evenings. You’ll only need about 35 minutes tops from start to table.
2 cups mini tomatoes, any kind
2 tablespoons butter
1 tablespoon Annie’s Naturals Roasted Garlic Flavored Extra Virgin Olive Oil, plus more for tomatoes
2 to 3 cloves garlic, pressed through a garlic press
1 cup half and half
1/4 teaspoon coarse sea salt, plus more for tomatoes
1/4 teaspoon fresh cracked pepper, plus more for tomatoes
1 tablespoon all purpose flour
1 cup shredded Parmesan Reggiano
2 (16 ounce) packages potato gnocchi
1/3 cup chopped fresh basil
1/4 cup reserved pasta water
Preheat oven to 400 degrees and line a baking sheet with foil.
Place the tomatoes in the baking sheet and toss with a little garlic olive oil, salt and pepper. Bake for 20 to 25 minutes until skins pop and tomatoes are soft. Cut in half if you like smaller tomato bites.
Meanwhile, in a bowl toss the Parmesan with flour. Set aside. Bring a pot of salted water it a boil for gnocchi.
In a large saucepan melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Turn the heat to medium low and add 1/4 teaspoon salt, 1/4 teaspoon pepper, half and half, and lastly cheese. Stir constantly until sauce simmers and begins to thicken. Do not boil.
Cook gnocchi according to package directions. Reserve ¼ cup pasta water at the end of cooking time.
Drain gnocchi, toss with sauce, roasted tomatoes and basil. Add some of the reserved pasta water if needed. Garnish with more Parmesan if desired.
Serves 4 to 5.
Notes: For two people cut the recipe in half.
Recipe and photograph by Laura Flowers.