These delicate puffs of pasta will fill your mouth with zesty tomato sauce. Cherry tomatoes get sweet when sautéed to round out this Italian medley. This recipe comes to us from Kinzie of To Cheese or Not to Cheese?
Serves 4
For the sauce:
- 3/4 cup low sodium chunky tomato sauce
- 1/4 cup water
- 2 tablespoons tomato paste
- 1/4 cup cashews, raw
- 2 teaspoons red pepper flakes
- splash of white wine
To complete the dish:
- 1 pack gnocchi, cooked according to package instructions
- 1 cup whole cherry tomatoes
- 1/2 cup zucchini, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- basil, chopped for garnish
To make the sauce:
Combine tomato sauce, water, tomato paste, cashews, red pepper and white wine in a food professor and blend until smooth and creamy. You may need to add more water to get to the desired consistency.
To complete the dish:
Heat the olive oil in a large sauté pan over medium-high heat. Add the tomatoes, zucchini and sauté for 5-7 minutes. Add the garlic and sauté for 3-5 minutes more, or until garlic is golden.
Pour the sauce from the food professor into the sauté pan and mix thoroughly. Turn heat down to medium low and simmer for 4-5 minutes.
Add the cooked gnocchi to the pan for 3-5 minutes, or until gnocchi is heated. Remove from heat and garnish with chopped basil leaves.
(5 votes, average: 3.80 out of 5)
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