Charred Tomato Gnocchi
I'm more of a gnocchi fan, but any pasta works.
Ingredients
- 2 lb Tomatoes
- 1, halved Onion
- 5 cloves, peeled Garlic
- 3 tbsp Olive oil
- ½ cup leaves Fresh basil
- 1 tsp kosher Salt
- 1 head Fogato roasted garlic
- 1 lb Gnocchi
- 2 tbsp Pasta water
- 2 cups Spinach (optional)
- ⅓ cup Olives (optional)
- ¼ cup Fogato sun-dried tomatoes (optional)
- ¼ cup grated Parmesan (optional)
Steps
- Heat a cast iron pan over medium-high until it's very hot. Cut any big tomatoes in half.
- Add the tomatoes, onion and garlic. Let them char on one side; the tomatoes will burst a bit and release juice.
- Once one side is thoroughly charred, turn them so every side gets charred.
- Blend everything with olive oil, fresh basil and salt until smooth. Taste and add more salt if it needs it.
- Boil the gnocchi until they float, or the pasta until al dente. Save 2 tbsp of the cooking water. Making your own? Use my homemade gnocchi.
- Add the sauce, pasta and 1 tbsp pasta water to a pan. Simmer until it thickens to your liking, adding more water if you want.
- Stir in spinach, olives or sun-dried tomatoes if using. Add cheese at the end.
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