Tuesday, August 9, 2011

{recipe} gnocchi with goat cheese, grape tomatoes and basil.

it is one of those days over here and it is not even noon yet. so instantly i think to food (of course, who doesn't love food?) for a little pick me up, if only i could be eating this amazing recipe right now i know my day would turn around.  but since i can't be at home cooking, i will do the next best thing, blog about it.  i am a HUGE fan of gnocchi, those little balls of potato dough are just so perfect in every way. and on top of that i call buckley "my little gnocchi" which i find very fitting since he resembles a large ball of dough....see may day is already turning around  : ) .

anyway back to the recipe... my porch garden is again blossoming with more basil and tomatoes than two people can eat, so any recipe that incorporates those staples is a must try for me, throw in my favorite pasta and goat cheese and i am sold. i hope you enjoy every cheese coated gnocchi as much as i do. enjoy!

{source: eat, live, run}

{source: eat, live, run}

1 package pre-made gnocchi (whole wheat gnocchi from Trader Joe’s is a must at our house)
1 log goat cheese (about 6 oz)
1/2 cup cooking water leftover from boiling gnocchi
2 cups cherry tomatoes, halved
1/2 cup torn basil leaves

1. Cook gnocchi in boiling salted water for a couple minutes until all the gnocchi float. Drain and save 1/2 cup water.
2. Transfer the hot gnocchi to a large bowl, add goat cheese, cooking water, cherry tomatoes and basil. Mix well so cheese melts.
3.Season with a little black pepper to taste. Serve immediately (this isn’t a good dish to reheat).

Serves: four

*Recipe and photos adapted from Eat, Live, Run

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