Gnocchi with Fresh Tomatoes and Basil
Summer’s swan song for me is all about tomatoes. Here in downstate New York, we get the best tomatoes in August. I understand that may not correspond with tomato pictures which seem to suggest a much earlier time frame. With more than five years of growing tomatoes, I know what I speak of. The best tomatoes show up in Westchester, towards the end of summer. Plump, red, tart and juicy. They ravish your taste buds for a few weeks and then you are left dreaming of their beauty.
This dish is a result of putting my first batch of garden tomatoes this year to good use. I conjured up these gnocchi with fresh tomatoes and basil. A dish that made for a quick and hearty snack. The best part of everything is that using the instant pot, the dish gets done in less than no time. I am continuing my meanderings with the electric pressure cooker. Now venturing into the pasta territory. Pasta is a major food group in this household. When all else fails there is pasta. Soothing and satisfying perfect with almost anything.
My Gnocchi with Fresh Tomatoes and Basil Story
Even as I write this post, I can sense the tides of the season turning. The leaves are getting a gentle orange hue. It is a reminder that school starts in 2 days. Another beautiful year ahead, with all new adventures to be had. Soulful memories to made and milestones to be conquered. And for me, another year to figure out how to race just a little faster against the clock.
Gnocchi to me is one basic ingredient with loads of potential. I think we generally under state its uses. I ignored other sauces and decided to make up something with what I had. The result is this a warm, chunky, and comforting dish. A cross between tomato sandwich, tomato pie and a conventional bowl of pasta. Just the kind that makes my daughter’s eyes light up.
Speaking of the daughter, I take her bangle shopping tomorrow. What should be fun, ends up being another ho hum activity. A girly girl she is not. She will admire the bangles, look at them skeptically and then with the true disdain of a teenager, tell me – whatever.
My accomplishment this summer is to have sprouted a jasmine plant from seeds. For now, here is my tomato basil gnocchi. I think, I have more guarantees of a positive response from this.
Other gnocchi recipes include this gnocchi in an arugula cream sauce and cheddar gnocchi.
A comforting soulful pasta dish with all the spirit of late summer.
Ingredients
- 2 tablespoons EVOO
- 1 red onion, minced
- 3 cloves garlic
- 1 and 1/2 teaspoons salt
- 1 package gnocchi (10 ounces) (I used the Trader Joe's brand which was pretty decent)
- 2 tablespoons cream cheese
- 4 medium sized ripe tomatoes cut into chunks
- 1 teaspoon fresh thyme
- Lots of freshly ground black pepper
- 1/2 cup freshly grated parmasan
- 1 cup fresh basil cut into ribbons
Instructions
- Turn the instant pot into saute mode. Add the olive oil and heat for a minute. Add the garlic and cook for another minute, until it begins to turn toasty. Add in the onion and saute lightly.
- Add in the salt and the gnocchi with 1/2 cup water. Cover and cook for 1 minute.Do a quick release
- Add in the cream cheese and the tomatoes and turn on the saute mode.
- Cook for about 3 minutes until the tomatoes begin to release their juices.
- Add in the thyme and black pepper.
- Toss with the parmesan and stir well to gently coat.
- Add in the basil and serve hot or warm.