Tuesday, November 22, 2011

Gnocchi with Cherry Tomatoes and Cream




Lately, my cherry tomato bush has been inundated with beautifully sweet, juicy red bubbles. I think Veggie Dad overdosed on them at one point, and I've been taking a punnet with me wherever I go. There is nothing better than tiny tomatoes you've grown yourself... I know it's cliche, but there will never be a tomato in the supermarket that will taste anywhere near as good.

Usually I like to roast tomatoes until they caramelise and burst open a little, letting their delicious insides spill out everywhere... and there's the times when I like to put them in a frying pan with a little butter and a lot of garlic... and cook them slowly... and add cream... and try not to eat it like a soup instead of having it with pasta. This was one of those times.

Ingredients:
1-2 tbs butter
1 punnet cherry tomatoes
2 cloves garlic
300ml cream
salt
grated parmesan
cooked gnocchi

Directions:

1. Melt the butter in a medium frying pan over medium heat.

2. Add tomatoes and garlic and saute gently until the tomatoes start to pop, 5 minutes or so.

3. Add cream and bring to the boil briefly.

4. Turn down the heat and add parmesan, as much as you like. Taste for seasoning and add salt if necessary.

5. Simmer until sauce reduces and thickens slightly. Feel free to squash your tomatoes to release extra juicy goodness.

6. Stir in gnocchi and serve with extra parmesan on top and a twist of black pepper.

10 comments:

  1. Delicious! We are growing a heap of veggies at the moment - there's nothing like walking to your garden and picking them fresh. x

    ReplyDelete
  2. I know, right? I thought they'd be much harder to grow :)

    ReplyDelete
  3. Oh that looks so good. Can't go past pasta, cream and tomatoes...mmmmmmmmmm

    ReplyDelete
  4. It is a stupidly delicious combination!

    ReplyDelete
  5. Which gnocchi do you use VM? I can't seem to find any nice pre made ones so I make my own and it only takes about 30 mins!
    Serves 2
    500gm Floury potato peeled & steamed (cut into chinks to cook faster)
    1 cup of flour
    salt to taste

    Mash potato, add half the flour in the bowl with salt and combine. Then tip onto bench and kneed in remaining flour. Then roll away! 
    I have the salted water ready to go and pop the gnocchi in as I go, scooping out into the sauce. 
    Its so easy that I even do it after work and its never failed.

    ReplyDelete
  6. This sounds divine, can't wait to try it. We have cherry tomatos coming up everywhere & they are so delicious. You are right, nothing beats a home grown tomato - it's so easy to cruise past the vege garden & pick half a dozen to put on the side of your sandwich at lunch time. The crazy thing is we didn't even plant them!
    xx

    ReplyDelete
  7. Never failed? That is an excellent recommendation! I'm going to try it. I made my own for this recipe, but I usually just buy whatever takes my fancy at the supermarket. Might not now if yours is so easy!

    ReplyDelete
  8. Spontaneous tomatoes? I'm so jealous! They're excellent as a snack, huh x

    ReplyDelete
  9. This is a great photo, I find it so difficult to take good photos of gnocchi.  But I do love eating it. 
    I enjoyed your video.
    thank you Rosie G   goldcoastlocal.wordpress.com 

    ReplyDelete
  10. Oh I hear you - it's impossible! And stew, and pies... so hard :)

    ReplyDelete

There was an error in this gadget