Thursday, January 31, 2008

Gnocchi with Tomato & Basil Sauce


1 pound package gnocchi
6 large plum tomatoes
1 large handful fresh basil
4 large cloves garlic
8 ounces fresh mozzarella
olive oil

(1) Start water boiling for gnocchi
(2) Smash garlic and cook on very low heat in about 2 tablespoons of olive oil (do not let the garlic turn brown)
(3) Chop tomatoes, gently squeeze out excess juice, add to garlic
(4) Cook tomatoes and garlic on low heat till the tomatoes are mushy and easily smashed (about the time it takes for the water to boil), then smash them
(5) Add about 1 teaspoon kosher salt to tomatoes
(6) Add gnocchi to boiling water
(7) Chop basil, add to tomatoes
(8) Chop mozzarella into 1-2 inch pieces
(9) Scoop floating gnocchi out of the pot and into the tomato sauce (carrying some starchy water into the sauce may be desirable)
(10) Stir gnocchi, then strategically place mozzarella pieces on top
(11) Cover and keep on low heat till the mozzarella begins to melt (about 2 minutes)
(12) Turn off heat and let stand, covered, for 5-10 minutes, letting the starch do its thing with the tomatoes
(13) Serve in warm bowls

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