Creamy Cherry Tomato Gnocchi

Creamy Cherry Tomato Gnocchi






Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 4 Servings

WHAT YOU NEED

• 500g package Gnocchi
• 3 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 5 cloves Garlic, sliced
• 1 Yellow Onion, diced
• 1 Large Carrot, peeled & diced
• 3 stalks Celery, diced
• 1 Bell Pepper, diced
• 2 x 255g Cherry Tomatoes
• 2 Tbsp. Tomato Paste
• 1 C White Wine 
• Handful Fresh Basil, torn
• 1/2 C Whipping Cream, room temp
• 1/2 C Grana Padano, shredded
• Pasta Water
• 1/2 Tsp. Dried Oregano
• 1/2 - 1 Tsp. Red Pepper Flakes
• Himalayan Salt & Cracked Pepper to Taste

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed.
• In a large skillet set to just below medium heat, begin heating the butter, EVOO, garlic, oregano, and up to 1 tsp. pepper flakes, depending on how spicy you like things. (I went with a whole tsp.)  Once heated, let everything sizzle together while stirring for about a minute before sprinkling in the torn basil, stirring, and continuing to cook another 30 seconds. Add the onion, celery, carrot, bell pepper, and a generous pinch of salt and pepper. Stir and cook 5 - 6 minutes.​

• Stir in the tomato paste and continue to cook another couple minutes, stirring as needed. Next, add the whole cherry tomatoes and the wine to the skillet, seasoning with more salt. Stir and cook as the wine simmers until it has reduced by half or more. At this time, take a ladle to your boiling water and add a couple scoops of the hot water to your skillet to keep things sizzling and create a sauce. Continue to cook until the tomatoes have burst and are nice and soft.
• Transfer the sauce to your blender along with the whipping cream. Blend until smooth and velvety.
• Add your gnocchi to the boiling water and boil until tender and floating to the top.​

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• Start with half the sauce and return it to the skillet over medium. Transfer the gnocchi to the skillet with the sauce, bringing along some pasta water, and toss in the skillet as it heats up together. If needed, add additional pasta water to help smooth things out and spread the sauce. Also, if it's not saucy enough, add some more of your blended cherry tomato sauce until your gnocchi is sauced to your liking.
• To finish, turn off the heat, add the grana padano and a small ladle of pasta water, tossing until fully combined, creamy, and delicious. Taste and adjust the salt / cracked pepper to your taste. Serve garnished with fresh herbs, pepper flakes, and additional grana padano. 
• Remaining sauce can be refrigerated in an air tight container for 4 - 5 days or frozen for future meals. ENJOY! 

HAPPY VEG