If you’ve just come home from a busy day at work, or from taxiing children to their various events and just don’t have time to prepare a fancy dinner, this gnocchi recipe is the recipe for you! Quick and easy to alter, you can feed a single person or a large family, or even add more or less ingredients to taste. In this recipe, the olive oil blends with the tomatoes to make a light sauce, and the basil and garlic flavours explode in your mouth. A culinary delight!
Gnocchi are soft dumplings that can be made from either semolina flour, wheat flour or potatoes, and their history dates back over 2000 years into Roman times. For a no-egg version, gnocchi made with potatoes are usually your best choice. They are easily purchased as ready-made in most mainstream grocery stores and select delis. There is also the option of making your own (they freeze well too) ~ a recipe for another time perhaps, but meanwhile enjoy this easily prepared and highly “adjustable” meal!
Gnocchi with Tomatoes and Basil
A quick meal, easily prepared and adjusted for one or a crowd.
- 500 g gnocchi
- ¼ cup extra-virgin olive oil
- 2-4 cloves garlic, minced
- 1 pint cherry tomatoes, either cut in half, or left whole
- 1 bunch basil, chopped, about ¾-1 cup
- ¾ cup Parmesan-Reggiano, grated
Put a saucepan of water on to boil. Preheat oven to 350ºF. Put tomatoes on a tray and roast them until just warm and slightly soft. Alternately, you can keep them fresh.
At the same time, when the water boils, put in the gnocchi. they will be ready when they rise to the top and you can scoop them out, about 3-5 minutes.
In a serving bowl, mix the gnocchi with the olive oil, tomatoes, garlic and basil. Add the grated Parmesan and stir. Serve with a healthy green salad.
For the history of Parmesan cheese, please check out our Cheese 101 – Parmesan-Reggiano post!
Food for Thought: “Do you not see how necessary a world of pains and troubles is to school an intelligence and make it a soul.” ~ John Keats