Saturday, June 30, 2012

Pan-Fried Gnocchi with Golden Tomato Sauce

You can't help but be in awe of all the bounty that nature provides this time of year. Roaming the farmer's market last weekend I was taken back by all the beautiful colors. I especially loved the huge variety of beets and tomatoes.


Cherry tomatoes are good, but there is something about the golden cherry tomato that makes my mouth water. It's so sweet! This past week I was testing recipes at my job and decided to make a dish that highlights their wonderful flavor.

Pan Fried Gnocchi with Golden Tomato Sauce

2 garlic cloves, minced
1 lb. golden tomatoes
1 lb. fresh spinach
12 oz. pkg whole wheat gnocchi
1/3 cup parmesan cheese, grated
2 TB pine nuts, toasted

1. Heat 1 TB olive oil in a large non-stick skillet over medium high heat. Add the minced garlic and saute until golden and fragrant then add the tomatoes and season with salt and pepper.
2. Cook the tomatoes, stirring occasionally, until they start to "pop" then add the spinach. Turn the heat to low and let the flavors marry.
3. Heat a separate non-stick skillet over medium heat and spray with cooking spray. Add the gnocchi and spray the top of the gnocchi with cooking spray as well so nothing sticks. Cook the gnocchi 2-3 minutes on each side until crispy and light brown.

To serve:
Pour sauce on a platter. Top with pan fried gnocchi, parmesan cheese and pine nuts.

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