Gnocchi with Slow Roasted Tomatoes, Spinach and Goat Cheese

5 Aug

Gnocchi are fun little potato nuggets that are a cross between pasta and dumplings.  They are so versatile, so quick and easy to prepare, and yet, they can make a simple week-night dinner feel rich and fancy.

When I picked them up at the store, I really didn’t know what I was going to do with them.  But with gnocchi, you don’t really have to know upfront.  Like dried pasta or canned tomatoes or bouillon cubes – they will make their way into something eventually!

Here’s how it went down in our kitchen.

Remember those slow roasted tomatoes?  Remember how I said you could play around with how you spice/flavor them?  Well, that’s just what I did, and by-gosh, I think I improved them!  This time I added some sweetness with maple syrup and balsami vinegar before sending them to the sauna for 5 hours.

Butter and onions were sauteed for a good 20 minutes.  I wanted the onions to just start to caramelize.

Another great thing about gnocchi is that it’s a quick fix!  Drop into salted boiling water for about 5 minutes, and when it floats, it’s done!  I added a bouillon cube to my water. Why?  Because I knew that I’d be using a bit of the water to thicken up my sauce, and I wanted it to bring its own flavor to the party.

When the gnocchi floats, go ahead and toss it right into the butter and onions.  Then get a big strong man to flip them around in the pan like this:

dDhivC on Make A Gif, Animated Gifs

Goat cheese was the perfect compliment to the sweetness of the tomatoes, and a handfull of spinach at the very end added a brightness, lightness and freshness to the dense gnocchi.

This would be best served next to a big fresh salad.  I didn’t have salad.  I ate mine with watermelon.  😛

Gnocchi with Slow Roasted Tomatoes, Spinach and Goat Cheese

–1 package gnocchi

–1 small onion

–2 tbsp butter

–3 cloves garlic, minced

–1 bouillon cube

–3/4 cup slow roasted tomatoes, roughly chopped (recipe below) **Could substitute prepared sundried tomatoes 

–4 ounces goat cheese

–1-2 handfuls of spinach

–salt/pepper to taste

Chop onion and sauté with butter on medium heat for 20-30 minutes.

Prepare gnocchi according to package directions.  Add bouillon cube to boiling water.

As soon as gnocchi float, remove from boiling water with slotted spoon and drop directly into the butter and onions.  Toss to coat, then add the minced garlic and cook for another 2-3 minutes.

Add tomatoes and goat cheese and stir to combine.

Add spinach and 1 ladle of the hot gnocchi water to the pan then cover for 1-2 minutes until the spinach starts to wilt.  Stir to combine and serve immediately.

Slow Roasted Tomatoes

–4-5 Roma tomatoes

–3 tbsp olive oil

–1 tsp balsamic vinegar

–1 tsp maple syrup

–1/4 tsp salt

Preheat oven to 225.

Slice tomatoes into 1/2 inch slices.

Whisk together oil, vinegar, syrup and salt.  Toss with tomatoes.

Arrange cut side up on parchment-lined baking sheet.

Bake for 4-5 hours until shriveled.

~Carla

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2 Responses to “Gnocchi with Slow Roasted Tomatoes, Spinach and Goat Cheese”

  1. Bori August 5, 2011 at 7:13 pm #

    Love the slow roasted tomatoes recipe and this whole dinner idea. I really want to try this.

  2. Morgan August 10, 2011 at 4:36 am #

    Oh man, it’s late night and I want to eat that. right. now.

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