Thursday, June 17, 2010

Gnocchi with Roasted Tomatoes and Fresh Basil in Garlic Cream Sauce

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.


Monet said...

What a delightful summer pasta. I have been wanting to try gnocchi before, but I haven't had a good recipe. Now I'm all set!

Joanne said...

If you ever need another mac and cheese taste tester and you want to send some to NY...I'll be willing to take one for the team. In the meantime, this gnocchi looks fabulous! Love the garlic cream sauce!

Pink Little Cake said...

Laura, this seems very easy to make. I am up to it on of these days.

Joy said...

That looks great. I like how you used gnocchi for this.

Anonymous said...

Yum! You photograph it so well, it makes me want to it right now for breakfast!

Love Ms Stef...

Monet said...

I forgot to add that I didn't find the eggplant...unfortunately they were out! But they do carry it, so I'm going to give it a try soon!

Memória said...

These gnochhi look lovely!! What a great dish!

Diana's Cocina said...

This looks good. I too have been busy. So glad school is out woo hoo!! I'm back and ready to start cooking!

VegeCooking Club said...

I had grand plans to make my own gnocchi but this is more my speed. With Gabrielle being so small still she wouldn't have the patience to sit through the process of me making gnocchi. I love this combo of flavors!

Devon said...

Anything with gnocchi is good, put cream sauce on it and I'm over the moon. Sounds like a cool assignment you were working on.

Taylor said...

This cream sauce looks amazing! Love love love gnocchi!

Federica Simoni said...

wow che invitante questo piatto!!complimenti!!!

Danica's Daily said...

I think it's fun when you get to cook like you wouldn't normally ~ sometimes it sparks your interest to get a little creative. I LOVED your intro story ;)

Fantastic plating, colors and photography. This definitely makes me wanna take my fork out and give it a try ;)

The Cooking Photographer said...

Danica thank-you!

Isabelle said...

You had me at "35 minutes tops". :) I've been looking for new and interesting ways to prepare gnocchi, and this is definitely my favourite so far. Can't wait to try it out.

Cyndy said...

OMG where's my fork!

I like a meal that is good for you, tastes great and is ready fast!

Anonymous said...

Mmm, those look almost too creamy and good. NOM NOM NOM NOM...

Jen @ My Kitchen Addiction said...

Can you believe I have never made gnocchi? It's true. It always looks wonderful, so now I think I'll have to try it!

Jackie Norris said...

Just made this last week and absolutely loved it. So fresh and delicious! Thank you!

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