Gnocchi with Roasted Tomatoes
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Gnocchi with Roasted Tomatoes
Description
Gnocchi with roasted tomatoes involves roasting quartered tomatoes and onions with garlic, olive oil, salt, and pepper at high heat until softened and aromatic. These vegetables are then pureed with butter to create a creamy base. The gnocchi are boiled in salted water until just tender, then shocked in ice water to halt cooking and maintain their shape.
The sauce is gently simmered with heavy cream until thickened, then combined with the gnocchi. Mozzarella is stirred in off heat to melt slightly, adding richness and a mild cheese flavor. Freshly chopped basil scattered on top lends a fresh, herbal note. The dish has a velvety tomato cream sauce balanced with soft gnocchi, ideal for a comforting meal.
Careful boiling of the gnocchi is important since overcooking can cause them to stick together and develop an undesirable texture. The oven roasting concentrates the tomato flavors, enriching the sauce's taste.
Ingredients
- 1 tomato cut into 8
- 1 clove of garlic crushed
- 1 onion cut into 8
- 50 g butter cut into cubes
- 100 ml heavy cream
- 100 g mozzarella cheese grated
- 500 g gnocchi
- extra virgin olive oil
- 2 tsp basil finely chopped, fresh
- salt
- black pepper
Instructions
- Preheat the oven to 200°C/390° F in convection mode.
- Place the vegetables (tomatoes, onion) along with the garlic in a baking pan, sprinkle with olive oil, salt and pepper, and bake in the oven for 30 minutes.
- Transfer the vegetables to a bowl, add the butter, and blend with a hand blender until puréed.
- Boil the gnocchi in salted water for 4 minutes. Strain when cooked. With a slotted spoon, transfer them to the bowl of water and ice and leave them until they cool. Transferring the gnocchi to iced water stops the gnocchi from overcooking and falling apart.
- Heat a large pan over medium to high heat, add in the puréed vegetables along with the heavy cream. Simmer for 4-5 minutes and, as soon as the sauce thickens, add the gnocchi. Cook for 1 minute, turn off the heat and add the mozzarella cheese.
- Sprinkle with fresh basil, season with salt and pepper, stir gently and serve.
Notes
- Avoid overboiling the gnocchi to prevent sticking and soggy texture.
User Reviews
Overall Rating
4.9
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