Friday, October 9, 2009
Yummy gnocchi. Pillows of deliciousness. Now that I've gotten the hang of making these potato pasta, I figured I'd try having them with something else. I had some grape tomatoes and a bell pepper I had gotten from the farmer's market I've been planning to use. Okay, I'll make a kind of sauce. Cool.
But I didn't want to make it just a "tomato" sauce. During this time of the week, my fridge looks like a a near empty cave. Check the freezer. I do have some frozen veggies. Picked up one of the small boxes. Spinach, okay. I get one of those one eyebrow raised expressions on my face. I think this could work.
I boil the potatoes, while that's going I get the tomato spinach sauce going. I quickly roasted the tomatoes and bell pepper in the broiler for 15 minutes to give get the juices going. Saute some garlic and add the tomato and bell pepper. Drizzle a good helping of olive oil and bring the whole thing to a simmer.
Then I got to making the gnocchi. I made then in a wheat version by replacing half the required flour with wheat flour. It still tasted great. Turned them into little dumpling and boiled them in some salted water. Then tossed the freshly boiled gnocchi into the spinach, scoop out a nice serving and chow time. It's oh-so-delicious!
Gnocchi with Spinach and Tomato
For my Gnocchi recipe click here
Note: you can use your choice of pasta for this recipe as well.
Spinach and Tomato
1 lb grape tomato or 3 medium ripe tomatoes - quartered
1 medium yellow bell pepper - deseeded and quartered
1 lb spinach - fresh or frozen - washed and drained
1 garlic clove - finely chopped
1/8 c extra virgin olive oil (plus extra)
Preheat your broiler.
If using large tomatoes, chop them into chunks.
Place the tomatoes and bell peppers on a baking sheet coat them in some olive oil and season with salt. Make sure to coat them evenly.
Roast for 15 minutes.
In a sauce pan, heat a nice drizzle of oil on medium heat.. Saute the garlic for about 30. Then add the tomatoes and bell pepper.
Add the spinach and stir to combine everything together. Drizzle the 1/8 c olive oil. Stir again to combine.
Let the mixture simmer for 10 minutes to let the juices of the tomato blend in, then mix in the cooked gnocchi or pasta of your choice.
Serve warm with an optional sprinkle of parmesan cheese.