Gnocchi with Grape Tomatoes

This pasta dish is one of my favorites for two reasons.. it tastes amazingly rich and it takes MINUTES to cook! Great for those of us who are always on the go! The sauce really only takes as much time as the pasta takes to cook.  Who doesn’t have time for that?  

 

 

Gnocchi with Grape Tomatoes
1 Package Gnocchi
1 tbsp Extra Virgin Olive Oil
15-18 Grape Tomatoes, washed and halved
A Few Basil Leaves, whole
1 Large Garlic Clove, sliced
Salt and Pepper to taste

 

For the gnocchi:

Start by bringing a pot of water to a boil. Once the water boils, add salt, then the gnocchi.  Cook till they float to the top, or per the package’s instructions.

 

For the sauce, which can be started at the same time you start the pasta:

Over medium heat in a medium-sized pan, heat the olive oil. Add in garlic and saute till translucent.

Add halved tomatoes. Heat through.

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Once the olive oil turns a marigold shade (from the tomatoes’ natural juices), gently smash the tomatoes with the back of your spoon. Keep doing so until the sauce thickens.

Add in the basil. Stir, and heat through. At this point, add in S&P to taste.

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Before draining the pasta, spoon one ladle of the pasta water and add to the sauce. This will thicken the sauce and help coat the gnocchi.

Drain the gnocchi, add directly to the sauce.

Mix thoroughly and done!

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Gnocchi with tomato and basil

 

 

Another reason it’s such a great dish is that you can use any type of tomatoes.  I like using grape or cherry tomatoes as we have them always hanging around for snacking.

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