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
- 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
- Bring a large pot 3/4 of the way full to a boil. Add salt to season the water.
- Dice tomatoes, slice the garlic and peppers, chop the spinach. Combine the garlic and peppers, set tomatoes and spinach aside separately.
- 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.
- 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
- 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.
- Stir in the basil. Serve with freshly grated ricotta salata or parmigiano reggiano.
- Buon Appetito
This "sauce" is so good we almost always make a double batch and use the extra spread onto sandwiches or bruschetta.