Gnocchi with Tomato Confit
I had some leftover fresh ricotta and decided to make gnocchi. I've never made them before, so I used this recipe as a starting point: http://www.food.com/recipe/potato-ricotta-gnocchi-499895
First, let me say that any recipe which has "let sit overnight" should have a GIANT WARNING ACROSS THE PAGE.
And then I can admit that the combo of using fresh ricotta and not storing the gnocchi overnight means that I made things up as I went.
I added cream since the ricotta was dry, and also added lots of fresh dill. Clearly I should have added more flour, as the dough ended up too moist.
I pan fried the gnocchi after boiling to firm them up a bit.
The 'tomato confit' is what I call it. It consists of finely sliced onions and a couple of cloves of minced garlic. This was sautéed in olive oil and butter until the onions were soft.
Then I added a bit more olive oil and 5 diced tomatoes. The entire pot went in the oven at 350 for an hour and a bit, until the tomatoes have melted into the oil & butter. Just salt & fresh pepper to taste.
Adding butter to the onions & tomatoes gives it a really luscious taste. I love it as a base for pasta sauce. In this case I kept it simple, and it went well with the dill gnocchi.
Here's the full plate. Mark & Andrea joined us and brought a tomato fennel salad.
I also made a pork loin. It was spiced with cumin and paprika, seared, then cooked covered on minimum.
February 3rd, 2014