Speaking of favorites this dish is defiantly one of them. It's simple, fresh, and full of flavor. Be sure that when you make this use FRESH basil, not that dried crap with no flavor. It's amazing how big a difference a little fresh basil makes in a dish.
Gnocchi with Roasted Tomatoes and Fresh Basil in a Garlic Cream Sauce
This recipe found on Photograzing is from the Cooking Photographer
2 cups mini tomatoes, any kind
2 tablespoons butter
1 tablespoon Annie’s Naturals Roasted Garlic Flavored Extra Virgin Olive Oil, plus more for tomatoes
2 to 3 cloves garlic, pressed through a garlic press
1 cup half and half
1/4 teaspoon coarse sea salt, plus more for tomatoes
1/4 teaspoon fresh cracked pepper, plus more for tomatoes
1 tablespoon all purpose flour
1 cup shredded Parmesan Reggiano
2 (16 ounce) packages potato gnocchi
1/3 cup chopped fresh basil
1/4 cup reserved pasta water
Preheat oven to 400 degrees and line a baking sheet with foil.
Place the tomatoes in the baking sheet and toss with a little garlic olive oil, salt and pepper. Bake for 20 to 25 minutes until skins pop and tomatoes are soft. Cut in half if you like smaller tomato bites.
Meanwhile, in a bowl toss the Parmesan with flour. Set aside. Bring a pot of salted water it a boil for gnocchi.
In a large saucepan melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Turn the heat to medium low and add 1/4 teaspoon salt, 1/4 teaspoon pepper, half and half, and lastly cheese. Stir constantly until sauce simmers and begins to thicken. Do not boil.
Cook gnocchi according to package directions. Reserve ¼ cup pasta water at the end of cooking time.
Drain gnocchi, toss with sauce, roasted tomatoes and basil. Add some of the reserved pasta water if needed. Garnish with more Parmesan if desired.
Serves 4 to 5.
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