Sunday, May 06, 2007

summer time

It's such an amazing feeling to know that summer is here, almost. Though here in the midwest we didn't get a spring season this year; summer is certainly something to look forward to. Their are farmer's markets, picnics in the parks, short walks in the evening, fresh fruits and vegetables and most importantly fresh tomatoes and basil sauce for my gnocchi.

Speaking of gnocchi, I had left over gnocchi from my first attempt that I had to use before I forgot. The first thing that came to mind was tomato basil sauce. Though the hubby wanted a bechamel sauce with the gnocchi I wasn't convinced on the idea. And if I am cooking, what I say goes. Ha! Not really but I'd been craving a tomato and basil sauce for some time. Because he isn't a fan of tomato sauce, tomato curry, tomato anything for that matter; we don't cook it as often. This time, it would be nothing but.... Unfortuantely my local market didn't have fresh basil that day so I used dried. (I know, not good but I made an exception)

Gnocchi: use this previously posted recipe.


Olive oil
1 small onion or shallot
2 garlic cloves
1 tomato, diced
1/4 teaspoon sugar, optional
1/4 cup red wine
1 teaspoon dried basil or 3-4 fresh basil leaves, finely chopped
Salt, divided
Red pepper flakes
1 cup stock or water (cooking liquid)

Drizzle saute pan with olive oil and turn on the heat to medium-low. Add chopped onions and garlic to saute for few minutes. Then add salt to the mixture and cook until onions are translucent. Add diced tomatoes, increase heat to medium and cook until the mixture starts bubbling. Add sugar and wine and allow to cook until alcohol evaporates. (the sugar breaks down the tomatoes' strong acidity.) Lower heat to low, add basil, salt, red pepper flakes and cooking liquid. Cook for 20-25 minutes until sauce is thickened.

Add gnocchi to the sauce, cook for few minutes and serve. We had this with a salad and it was the best way to have gnocchi and tomato basil sauced combined. Even the hubby agreed.

note: this recipe yields 1/2 cup of sauce, perfect amount for the amount of our gnocchi.

Since gnocchi is a form of pasta, this post is my submission to Ruth's exceptional pasta cooking event, Presto Pasta Night. Go check it out and join the pasta cooking fun. The weekly event is fun to read and offers great pasta recipes. It's a great resource for me, as I hope it is for you.


Katie said...

Bechamel is good....tomato/basil better!
And you're right: cook's word is law!

Ruth Daniels said...

It does look lovely and I can't wait to try it out.

Thanks for sharing with Presto Pasta Nights. You're first in for this week.

liberal foodie said...

Isn't that true Katie!

Thanks Ruth. Let me know how it turns out