The Gnocchi of Your Dreams - Part II

This is a super basic pan sauce and instructions on finishing your pan seared gnocchi.

RECIPE - SImple Tomato Sauce

1 Pound of Cherry Tomatoes - Washed and dried

1/4 Cup Olive Oil

2 tsp. Kosher Salt

1/2 tsp Pepper

1 Tabelspoon Garlic - Minced or Grated on a microplane

INSTRUCTIONS

Place all of your ingredients in a saucepan or medium sized frying pan. mix and toss together. Place over medium heat (6 out of 10) and cover. Periodically, shake the pan around. Cook until the tomatoes have broken down. This should take about 20 minutes. Set aside.

RECIPE - Gnocchi with Corn, Tomato, & Fresh Herbs

2 Corn stocks, corn cut off the cob.

1/4 Cup Shallots, finely chopped

Olive oil

1/4 Cup Butter - Cut in cubes

1/2 Cup White Wine

1/2 Cup Chicken Stock

1/4 Cup Heavy Cream

1/4 Cup Finely Chopped Chives

1/4 Cup Finely Chopped Fresh Basil

One Recipe of Ricotta Gnocchi, cooked and resting on a towel

INSTRUCTIONS

In a LARGE Sautee Pan, Heat about 3 Tabelspoons of Olive Oil until you just start to see smoke. VERY GENTLY, place your gnocchi in the hot pan. Allow the gnocchi to sear for about 1 minute, giggle the pan and allowing the gnocchi to sear for about another minute. You are looking for a toasted appearence, but not burnt.

After the gnocchi are seared, lower your temperature to medium high (like a 7 out of 10).

Add your corn and shallot. Allow them to cook with the gnocchi while stirring occasionally for about 3-5 minutes.

Add your wine. Allow your wine to almost cook out completely. Stir away!

Add your stock and your butter. Stir.

Add your tomato sauce. You should have a gravy like consistency. PERFECT!

Finally, add your cream. Stir and taste for seasoning. Add salt and pepper to taste if needed.

Remove pan from heat. Add your fresh herbs and mix util combined. This should be nice and fragrant.

Plate and shave some fresh parm over the top. ENJOY!