GNOCCHI – with pan roasted tomatoes and basil

17 April 2015


Ooh how I love this dish! It’s so simple and so delish! Just look at it, it’s gorgeous!
I already shared my homemade gnocchi recipe with you so you should be good to go. Now to finish it of with some pan roasted tomatoes, fresh basil and sexy parmesan.

Just a small warning, this might not be the best recipe for vampires or those about to go on a date ; )

Clearly you can eat whatever you want whenever you want, but I enjoy this dish just a little extra in summer. The fresh and bold flavors blend together beautifully. Just imagine: this gnocchi, a glass of Sauvignon and the lovely sun caressing your skin. What more can a person want.

Ingredients (serves 4)
1 batch of homemade gnocchi
3 tbsp olive oil
3 cloves of garlic, chopped finely
300 gr baby roma tomatoes, halved
freshly ground pepper
fresh basil leaves
fresh grated parmesan cheese

Place a large pan of salted water on high heat and bring to a boil while roasting your tomatoes.
Heat up the live oil in a frying pan and lightly saute the garlic. Place the tomatoes skin down in the pan and generously season with some freshly ground pepper. Pan fry the tomatoes on medium-high heat until the skin starts to caramelize and blister, then quickly flip them over and continue to cook for another minute or so.
Add your gnocchi to the boiling water, once they come floating up you gently spoon them out with a slotted/strainer spoon.
Plate them up together with the pan roasted tomatoes, basil and parmesan. Drizzle some of that left-behind-olive oil in the pan, it’s so full of flavor you certainly don’t wanna miss out on that and dig in.

Effortlessly simple but endlessly delicious!

If you liked this recipe, be sure to check out my other recipes here.

You Might Also Like