Sunday, May 1, 2016

Caprese Gnocchi

One of my favourite summer salads is the simple but delicious Caprese. The fresh tomatoes, soft sweet cheese with the fragrant basil and tangy balsamic is just awesome.

This pasta combines a bunch of the components of a Caprese salad in warm wonderful comforting pasta.

I have been loving the crispy gnocchi lately, you can put just about anything on it and it is wonderful. But this lightly creamy pesto sauce is beyond.

What you need,

1 pkg. prepared gnocchi
1 tsp. butter
1 tsp. extra virgin olive oil
4 tbsp. pesto homemade or store bought
3-4 tbsp. chicken stock
Fresh cracked black pepper, to taste
1 heaping tbsp. cream cheese spread
1 cup mini bocchini cheese
1 pint cherry or grape tomatoes
Parmesan Cheese for serving

In a pan over medium heat melt the butter and olive oil.  Add the gnocchi and cook for 3-4 minutes per side until golden brown and crisp. Remove the cooked gnocchi to a plate and set aside.
Add the pesto, chicken stock and cream cheese to the pan. Stir until smooth and creamy. Add a little more stock if you think the sauce needs to be a little thinner. Season the sauce to taste with black pepper.

Add the tomatoes to the sauce and let them cook for 5 minutes or so until they start to break open.

Add the gnocchi back to the pan and stir to coat.
Remove from the heat and stir in the bocchini.

Serve right away with a shaving of Parmesan cheese.

This pasta was just lovely. The sauce is creamy and the gnocchi is crispy. The bocchini gets a little bit melty and wonderful. The tomatoes are perfect and sweet it really is a winner.

I will be making this again for sure.

I hope you like it as much as I did!


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