Ricotta gnocchi is pillowy soft and is jam-packed with cheesy goodness. Their richness lends itself well when paired with a tangy tomato sauce or a peppery pesto. Brown butter is another favorite pairing, especially when you feel like spoiling yourself. But these little morsels stand up well just on their own too, maybe tossed in a little olive oil and some fresh cracked pepper.
- 1 package of Prairie Bella Ricotta Gnocchi
- Grape tomatoes
- Fresh basil or other fresh herb, chiffonade(sliced thinly)
- Balsamic vinegar
- Good olive oil
- Fresh cracked pepper
- To make the balsamic reduction, simply cook 2-3 tablespoons in a small saucepan over medium-high heat until it reduces by half. Once slightly cooled, it should be the consistency of syrup. Watch the vinegar closely though, as it's easy to reduce it too far and burn it.
- Bring a large pot of salted water to a boil.
- Meanwhile toss your tomatoes in olive oil and a pinch of salt and cook them under the broiler until they start to crack, turning occasionally. When your tomatoes are done, transfer them to a medium bowl and add about 2 tablespoons of olive oil.
- Drop your gnocchi in the boiling water and give a quick stir. Let them cook and when they float, scoop them put with a slotted spoon. Let as much of the water drip away before putting them in the bowl of olive oil and tomatoes. Toss the gnocchi with some salt, cracked pepper and your basil.
- Plate them as you wish and drop a few dots of the balsamic reduction around the plate (a little goes a long way).
These made a great appetizer for my husband and I the other night. Our dinner reservation wasn’t for a while and we were hungry! These took only minutes to prepare and tided us over perfectly.