Gnocchi with Roasted Cherry Tomato Sauce
We can't get enough of Cappellos pastas! These tender little pillows of gnocchi are incredible. They would be great tossed in some pesto (try this one!) but since it's the middle of tomato season, we tried something a little different. Slow roasting the tomatoes concentrates the juices making an amazingly sweet and rich sauce. It may take a little time, but there is no stirring required!
What you need
1 ½ pounds cherry tomatoes
½ cup Tessemae’s Zesty Ranch
coarse salt and ground pepper
10 ounces Cappellos Gnocchi
torn fresh herbs such as basil or tarragon
What to do
Heat your oven to 350. Combine the tomatoes, Zesty Ranch, Thyme, and salt in a 3 qt baking dish, they should fit mostly in a single layer. Roast until the tomatoes are soft and browned, 45 min to 1 hour. (At about 40 min, the tomato juice will seep out. Continue to cook to reduce and concentrate these juices.)
Cook the gnocchi according to the package instructions. Drain and then toss the gnocchi into the tomato sauce. Serve topped with torn fresh herbs.
Tip: This sauce is also great tossed with other pasta shapes and over meat or fish.