Gnocchi and Fresh Tomato Sauce - Best Food Recipes

Gnocchi And Fresh Tomato Sauce

Gnocchi And Tomato Sauce prepared at home is so much tasty and healthier than any branded tomato sauce bought from the market. In July through October when tomatoes are in season make a big batch of fresh tomato and freeze. Gnocchi takes literally two minutes to cook and is perfect for days when you’re pressed for time.

Homemade tomato sauce and freshly cooked pasta is an unbeatable combination. It’s also great for your health. Gnocchi is made from potatoes, which are a fantastic source of potassium, and one of the few ways to get Vitamin C in the winter from local produce. And many observational studies link reductions in cancer and heart disease occurrence with eating more tomatoes. When you cook tomatoes, you soften the cell walls inside the tomato, which allows you to get more of the beneficial nutrients into your body. Tomatoes and potatoes FTW (that’s ‘for the win’, for you kids out there!).”

Gradients

2 lb. gnocchi
2 lb. fresh tomatoes
2 garlic cloves, crushed
2 Tbsp. extra-virgin olive oil
salt
5 or 6 basil leaves

Parmigiano Reggiano to taste

1. Bring a medium pot of water to a boil.
2. With a knife, cut a shallow ‘x’ on the bottom of the tomatoes and once the water is boiling, plunge them into the hot water and let sit for 30 seconds to 1 minute, until the skin starts peeling. Remove the tomatoes and rinse them quickly under running cold water. With a knife, peel away the skin. Cut the tomatoes in half, then cut around the crowns and remove them. Squeeze out the seeds and excess water. Chop the tomatoes.
3. Heat the oil in a pot. Add garlic and brown. Add the tomatoes and a big pinch of salt. Cook for about 15 minutes, until most of the water, has evaporated, turning with a wooden spoon a few times.
4. In the meanwhile, bring a large pot of salted water to a boil. Once the water is boiling, add gnocchi. They are ready when they start floating on the surface, about 2 minutes.
5. Drain gnocchi well and toss with tomato sauce. Add basil leaves, torn roughly with your hands. Sprinkle with Parmigiano Reggiano and serve.