Weeknight Indulgence: Gnocchi with Sweet Basil Marinara
If you haven't noticed lately, I've been eating a lot of vegetables. Like this, or these, or here, or these. As in basically only vegetables for the past week. That's because they were going to go bad I love them so much. Thus, I figured I'd treat myself with a few carbs and still throw in some fresh vegetables so I wasn't totally off the tracks. Pronounced: n-YAW-kee and traditionally made with semolina flour or potatoes. They're soft, dense pillows filled with comfort, and are definitely an indulgence.
Start by heating 2 quarts of water over high heat to boil and add 2T of salt. Then in a separate skillet, melt 2T of butter on high heat. Dice 1/2 large red onion and saute for about 6 minutes or until softened. Then dice 1 clove of elephant garlic. This is garlic the size of shallots, and the flavor is very mild. Almost negligible. (TayTip: anytime you're cooking for a picky garlic eater, use elephant garlic; the flavor is so small, they will barely be able to taste it, but it will still give it's slightly spicy, sharp bite) Then dice three large tomatoes and throw them into the pan. Cook for 15 minutes on high or until tomatoes have softened substantially. Finally, salt and pepper to taste, and add 2T of dried sweet basil. Of course fresh herbs are always best, but the flavor of dried herbs is much more concentrated, and is helpful when putting something together fast.
Once the water is boiling, add 1lb of packaged gnocchi and cook for 3-5 minutes, or until they rise to the surface. If I had time and patience, I'd make my own, but we're going for luxury here, so buy them pre-made. Once they float, they're done. Use a slotted spoon, or a spider to remove from the water, and toss right into the hot marinara.
Top with freshly grated parmigiano reggiano. Remember, this is an indulgence, so use the good kind. Aren't you worth it?
These gnocchi are little clouds of heavenly dough. They soak up the sauce like a sponge, and become completely infused with the sweet basil and tomato flavors. Dense and sticky, they're like little pasta truffles. The cheese is an ideal, salty topping, and melts instantly upon contact with this perfect comfort dish.
What are some of your favorite comforting dishes? Do you have a go-to indulgence? Leave your comments, questions, or recipe requests below. Buon appetito!
Categories:
butter,
dinner,
dried sweet basil,
elephant garlic,
gnocchi,
parmigiano reggiano,
red onion,
tomatoes,
vegetables
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