This is a summertime version of a brown butter sauce, no sage leaves used here, I’ll save that for the fall, instead I’m using fresh basil leaves tossed into hot, nutty tasting browned butter, just until crisp, then blistered cherry tomatoes complete with their juice get stirred in and around to complete the sauce.
It’s a killer combination, so quick and easy to make and the perfect flavor profile to top off your summertime pasta dishes.
I for one love it with gnocchi, I’m partial to ricotta gnocchi, it’s my favorite, little fluffy pillows of cheese that melt in your mouth!
I normally make my own (just omit the kale if you want them plain in the link I’ve given you) but once in a while I’ll buy some from my favorite Italian market and keep a few bags handy in the freezer, it makes for a very quick dinner that I can whip up in no time.
This sauce is also amazing spooned over cheese ravioli, if you’re not a gnocchi fan.
Very simple components, the only thing you have to do is roast the cherry tomatoes ahead of time and have them ready to go.
The basil leaves get frizzled and the juice of the tomatoes mingle nicely with the browned butter.
Top it off with freshly grated Parmigiano Reggiano, I’m serious, every bite is to die for!
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- 12 oz.to 1 lb of cooked ricotta gnocchi, with or without spinach, kale, or swiss chard added to the recipe,or just straight up plain or even cooked ravioli
- 1 pint of colored cherry tomatoes, sliced in half and pre-roasted plus olive oil
- ½ stick of unsalted butter
- a good handful of fresh basil leaves
- Grated parmesan for finishing
- Roast the tomatoes beforehand, you can even do it a few days ahead and leave them in the fridge.
- Place sliced cherry tomatoes on a foil rimmed sheet pan, drizzle generously with olive oil, sprinkle with salt and pepper and roast at 375 until they blister and juices start to flow.
- Remove tomatoes and place into a bowl making sure to save and scrape all juices off the foil.
- Get your water boiling for the pasta, gnocchi takes only about 3 minutes, In the meantime start making your sauce.
- In a large skillet on top of stove heat butter on medium high until golden and starts to foam, toss in the basil leaves, let them frizzle for a second or two then stir in tomatoes and shut off the heat.
- Get your pasta into the pot, when gnocchi rise to the top gently scoop them out with a hand strainer and place them carefully into the skillet, spoon and make sure the sauce is all over them.
- Finish with the grated Parmigiano Reggiano.