Gnocchi with Brown Butter, Basil and Blistered Tomatoes
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The perfect summertime brown butter sauce to spoon over your pasta, using basil and blistered tomatoes!
Ingredients
  • 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
Instructions
  1. Roast the tomatoes beforehand, you can even do it a few days ahead and leave them in the fridge.
  2. 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.
  3. Remove tomatoes and place into a bowl making sure to save and scrape all juices off the foil.
  4. Get your water boiling for the pasta, gnocchi takes only about 3 minutes, In the meantime start making your sauce.
  5. 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.
  6. 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.
  7. Finish with the grated Parmigiano Reggiano.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/07/gnocchi-with-brown-butter-basil-and-blistered-tomatoes.html