GNOCCHI in creamy tomato sauce: 

           Prep time: 10 minutes

           Cooking time: 30-40 minutes

           Serves 2 to 4

Gnocchi must be one of the ultimate comfort foods of all time: soft, sexy little bite-sized potato puff dumplings, firm enough to resist in your mouth, bland enough to absorb whatever sauce you put with them. Gnocchi are wonderful as a starter, side dish or main entrée.

Try this easy recipe. You won’t be sorry. It’s pronounced approximately: “Nyoki”

MUSIC: Listen to the song Calgary from the Bon Iver album called BON IVER, and then listen to the rest of the album. Gorgeous. It’s pronounced approximately French: ‘Bone Yverre’.

HERE’S ALL YOU NEED:

           

•             Gnocchi: one package 500g, vacuum packed or fresh
•             Shallots or yellow onion, finely chopped, ¼ Cup
•             Garlic, ½ to 1 medium clove, finely chopped
•             Grape or cherry tomatoes: approx 300 grams (10 oz) or about 30 tomatoes
•             White wine: (vermouth, dry white, or sweet white), 1/3 to ½   Cup
•             Heavy cream (from 18% to 35% fat), ½ Cup to 1 Cup
•             Salt, pepper
•             Pinch of sugar
•             Olive oil: 3 TBSP
•             Thyme (optional) small pinch
•             Slivered basil leaves for garnish
•             Parmesan cheese, grated, for garnish

HERE’S WHAT TO DO:

·        sautee tomatoes in olive oil for five minutes in a covered shallow sauce pan

·        add shallots, garlic, salt, thyme, pepper, sugar and cook, covered, stirring occasionally, until tomatoes are soft or broken and release some liquid.

·        While tomatoes cook, bring pot of water to boil for the gnocchi

·        Add wine to tomatoes and reduce, uncovered, to about 1/3 liquid

·        Salt the pot of water and add gnocchi: stir occasionally to prevent sticking on the bottom. Gnocchi are done when they float, about 2 to 5 minutes

·        Add cream to tomato mixture and bring to a medium boil.

·        Add more salt and pepper to taste

·        When gnocchi are done ladle them into the tomato mixture through a slotted spoon and reheat.

·        Mix gently and serve

·        Garnish with slivered fresh basil and parmesan cheese.

 

WINE: This dish goes well with a red or white. White Burgundy, Chablis or Chardonnay, or a Chianti or Rioja would do nicely. Avoid a really heavy red like a Shiraz. I would accept a nice red Bordeaux, especially if the gnocchi are served with an accent of rare rib eye on the side.