The robust summertime tomato crop in Pennsylvania offers ample opportunity to incorporate the tomatoes’ sweet, acidic flavors into your favorite dishes. Cherry tomatoes, in particular, offer yields of up to 100 from a single plant, and make a great addition to elegant recipes like this one.
Drizzle cherry tomatoes with olive oil and roast them on high heat, which concentrates their sweetness and deepens their flavor. Layer them over cooked potato gnocchis and cover with a divine, homemade parmesan-ricotta cream sauce.
Pair this dish for four with a Pennsylvania Chardonnay, with flavors bold enough to hold their own, and buttery, oaky notes that match the rich and creamy profile of this pasta.
Spinach Gnocchi with Roasted Tomatoes
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Ingredients
- 1 pound refrigerated potato gnocchi
- 1 pint cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons heavy cream
- 1 cup baby spinach, chopped
- 1 tablespoon chopped fresh basil
- Pennsylvania Chardonnay, for pairing
Method
- Preheat oven to 400°F. Spread tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper, tossing to coat.
- Roast until soft and blistered, about 20-25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions, about 2-3 minutes until floating. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add spinach and cook until wilted, about 1-2 minutes. Stir in ricotta, Parmesan, heavy cream and basil.
- Cook, stirring occasionally, until sauce is warm and cheese is melted. Add gnocchi to skillet and toss to coat with sauce.
- Divide gnocchi among plates or bowls. Top with roasted cherry tomatoes.
- Garnish with additional Parmesan and serve with a glass of Chardonnay.
- Recipe and video: Dish Works
