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Gnocchi with Cherry Tomatoes
In spring I can not wait to get my hands on asparagus and in summer we adore fresh, juicy and sweet tomatoes from our garden. So a couple of days ago we posted the basic gnocchi recipe, but a gnocchi recipe without a sauce, it just wouldn't be fair. This recipe takes you only 15 minutes to make, its easy, light and fresh. Perfect for summer, when we try to eat as fresh and as light as possible.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    15
    minutes

METHOD

  • Gnocchi

    Set a pot, filled with water over a medium high heat. Leave until it starts to boil.

  • Sauce

    Put a saucepan on a medium heat and add 2 tablespoons of olive oil and washed and dried cherry tomatoes, then cook for around 5 - 10 minutes, or until the tomatoes start to get caramelised, stirring occasionally. Using a fork, press the tomatoes down, to get the juice out of them. Add a handful of fresh basil, stir a bit and add the white wine. Turn up the heat and cook as long as about 2/3 of the wine evaporates, for about 5 minutes.

  • Cook the gnocchi

    Once the gnocchi are cooked, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and wash the gnocchi under a cold running water. Put a saucepan on a medium heat and add 1 tablespoon of olive oil. Pan fry the gnocchi. Add a cup of reserved water to the tomato sauce, cook for about 2 minutes, so that the sauce becomes a bit thicker.

  • Serve

    Add the pan fried gnocchi to the tomato sauce, add a handful of fresh basil and stir well. Add some freshly grated parmesan and serve.

Gnocchi with Cherry Tomatoes served with basil on a plate

Gnocchi with Cherry Tomatoes served with basil on a plate

 

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