Simple Gnocchi With Heirloom Tomato Cream Sauce

Sheri Reed

gnocchi, tomato cream sauce, heirloomThe 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:

  1. Core and quarter two large tomatoes and run them through the food processor.
  2. Pour the tomatoes into a skillet on medium high.
  3. 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.
  4. Let the sauce simmer for a good 30-45 minutes. Maybe longer. Stir often.
  5. After about 30 minutes, set a pot of water to boil for the pasta.
  6. Once the sauce has thickened up and tastes yummy, add a few splashes of heavy cream and stir.
  7. 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.
  8. Drain gnocchi and toss together with sauce.
  9. Top with grated parmesan.
  10. Serve, eat, enjoy.

Sound good? Well, it's an easy recipe too — from a recipe amateur!

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