Gnocchi with Fresh Tomato & Basil
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| picture by Lester Ali for ITP Publishing |
I must admit I have been eating quite a bit lately.. No junk of course, but just a lot of food quantities.. I'm trying out different recipes and bakes at the bakery every day, and the fact that it's a little chillier these days makes me feel like I'm allowed to eat more.. I'm in a comfort food phase and in the words of Elizabeth Gilbert & Julia Roberts in Eat, Pray, Love, "we can always buy a bigger pair of jeans".. But jokes aside, instead of feeling guilty about a few more pounds on the scale, I have decided to ignore everything until the New Year.. The next few weeks are all about indulging in my favourite foods and wines, and after the holidays I'll make sure to go on a leaner menu for a little while.. But in the mean time I'm just about to make dinner, which is this fabulously easy recipe for a quick pasta dish so many of you asked me about :)
(As featured in Harper's Bazaar Arabia's November Issue)
Serves 6 starter portions or 4 for main courses
- 500g fresh gnocchi
- 2 packs of cherry tomatoes, cut in halves
- 2 tbsp fresh basil leaves, chopped finely
- ¼ cup extra virgin olive oil
- salt and cracked pepper to taste
- (half a chopped garlic clove is optional - sauté before the gnocchi if desired)
In a saucepan, heat a little olive oil and sauté the gnocchi for a few minutes, until they are tender and golden brown. Toss the cherry tomatoes in a bowl with olive oil, chopped basil and a generous amount of salt and pepper. Add the gnocchi to the bowl, and gently toss once more until well combined. Spoon the gnocchi on the plates and finish by sprinkling with some whole basil leaves. Enjoy!
2 comments
Now I know what to do with all my cheery tomatos and basil. Thank you
ReplyDeletemy pleasure! :)
ReplyDelete