Shipping to your home now open! Stock up for the holidays and enjoy flat rate shipping across the eastern seaboard! Preordering for December in person pick up available too!

Gnocchi d’Estate- Pomodoro e Peperoncino

Bright, summery 30 minute meal. This "sauce" is so good we almost always make a double batch and use the extra spread onto sandwhiches or bruschetta.

Active time: 30 minutes
Serves: 2 for Dinner

Ingredients

  • 1/2 pound of gnocchi
  • 3-4 Jimmy Nardello pepper or other sweet, thin skinned red pepper
  • 1 large heirloom tomatoes (about 1 pound)
  • 4 cloves peeled garlic
  • 2 cups spinach, optional
  • 1 tbsp chopped basil
  • 3 tbsp EVOO (the good stuff)
  • Kosher Salt, to taste


Method

  1. Bring a large pot 3/4 of the way full to a boil. Add salt to season the water.
  2. Dice tomatoes, slice the garlic and peppers, chop the spinach. Combine the garlic and peppers, set tomatoes and spinach aside separately.
  3. In a large saute pan over very low heat. Add the EVOO, pepper and garlic. Gently heat until soft and fragrant, about 7-10 minutes. Add the tomatoes and spinach, allow to cook for 3-5 minutes.
  4. Cook the gnocchi. To best cook gnocchi add them to a rapidly boiling pot of water and allow to cook until all of the gnocchi float. Once they float give them another 2-3 minutes (taste them and look for a floury color in the center as well as taste). Strain
  5. Add 1/2 cup of pasta water and the gnocchi to the saute pan. Over medium heat bring to a simmer, stirring gently until the sauce thickens and begins to coat the gnocchi. About 5 minutes.
  6. Stir in the basil. Serve with freshly grated ricotta salata or parmigiano reggiano.
  7. Buon Appetito


Recipe Notes:

This "sauce" is so good we almost always make a double batch and use the extra spread onto sandwiches or bruschetta.

Leave a comment

Please note, comments must be approved before they are published