Velvety Tomato & Cream Gnocchi
I must admit I am that silly person who only talks about food, analyzes every single meal, and is quite obsessive compulsive at restaurants.. My meat needs to be medium-rare (more to the rare side) and the pasta needs to be perfectly al Dente or else I feel like crying out loud - literally! But at least, when I have eaten well, I am the happiest and the sweetest human being on this planet.. And that is how I felt today after eating these simple yet beautiful Gnocchi..
Serves 2 hungry persons
- 500g of fresh Gnocchi (in the refrigerated section)
- 1 pack of cherry tomatoes, cut into halves
- 1 can of peeled plum tomatoes
- 1 garlic clove, chopped
- 1/2 cup of cooking cream
- 1 pack of baby spinach
- 1 tsp brown sugar
- 1/2 tsp of dried basil (and more fresh basil if available)
- 1/2 cup of low-fat mozzarella, shredded (you can use full fat if desired)
- 1 pinch of chili flakes (optional)
- salt and cracked pepper to taste
- olive oil
In a saucepan heat a little olive oil and add the cherry tomatoes and garlic.. Sautee them for a few minutes, then add the plum tomatoes and bring it to a boil.. Add the dried basil, sugar, chili, salt & pepper to taste, and simmer on low heat for a few minutes.. Now add the cream and the cheese and simmer for another few minutes.. In the mean time, prepare the gnocchi as instructed, and once ready, add your beautiful tomato cream sauce, then toss in the baby spinach and combine everything.. Voila, it's ready to be served.. Simply delicious!
Of course you can use any other pasta with this sauce.. And please excuse the blurry picture, but the steam from the hot pasta obstructed my lens :)
1 comments
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