The other night I had Gnocchi With Heirloom Tomato Cream Sauce in a restaurant, and it was so good that I decided to try to make it at home.
We had two gigantic heirloom tomatoes from our CSA Produce Box, and we picked up some heavy cream and a package of gnocchi (potato pasta) at the store. Homemade gnocchi is delicious but far outside my skill set in the kitchen.
A few easy steps, and this pasta dish was delicious!
Believe me, I'm no chef. I'm not even a very good family-dinner-maker most the time. However, this dish seemed too easy and too delicious not to try to make at home.
Here's how I made our made-up Gnocchi With Heirloom Tomato Cream Sauce:
- Core and quarter two large tomatoes and run them through the food processor.
- Pour the tomatoes into a skillet on medium high.
- Add in salt, pepper, and thyme, as you desire. I like a few shakes of salt and thyme and about 10 cracks off the pepper grinder.
- Let the sauce simmer for a good 30-45 minutes. Maybe longer. Stir often.
- After about 30 minutes, set a pot of water to boil for the pasta.
- Once the sauce has thickened up and tastes yummy, add a few splashes of heavy cream and stir.
- Drop the gnocchi in the boiling water. Follow cooking instructions on the package, but generally, gnocchi is done when it floats to the top — about 5 to 7 minutes.
- Drain gnocchi and toss together with sauce.
- Top with grated parmesan.
- Serve, eat, enjoy.
Sound good? Well, it's an easy recipe too — from a recipe amateur!