This is the ultimately speedy dinner recipe with a lot of taste. The Gnocchi with Tomatoes, Rocket Salad and Crispy Garlic are simple in terms of ingredients, easy by way of cooking and really quick with regard to the time it takes you to prepare them.
Besides, they consist of healthy and fresh ingredients that are easy to get in summer.
In order to create a quick recipe I used ready-made gnocchi which are available in most supermarkets. If, however, you feel like making the gnocchi yourself I would suggest you used my recipe that I posted for the ‘Gnocchi with spinach and walnuts’.
But I can assure you that you will be (almost ;)) equally happy with the shop-bought kind. And they guarantee a quick preparation.
What is also important is that you stew the tomatoes only for a minute or two at the longest and that you don’t cook the rocket salad at all. Just fold it in and serve the dish immediately. The rocket salad will collapse once it gets in contact with hot ingredients and it will be perfect within a few seconds.
Now just a few words on the wine and the cooking water. The white wine will give the dish a lovely, elegant shade and the alcohol will definitely not be prominent. And the cooking water will help the sauce to get creamy and to thicken.
And here’s another tip. Don’t miss out on the fried garlic. It adds the final touch! Its crispiness will provide a flavorful sensation with every mouthful!
Enjoy! 🙂
Gnocchi with Tomatoes, Rocket and Crispy Garlic
Serves 4:
1 2/3 pounds (800 g) gnocchi (ready-made gnocchi)
1 pound firm cherry tomatoes (halved)
2 handfuls of rocket salad
10 cloves of garlic
1 chili
½ cup (125 ml) white wine
3 tablespoons mascarpone
½ cup (125 ml) gnocchi-cooking water
grated parmesan cheese
some olive oil
Peel the garlic and cut into thin slices. Fry the garlic in little olive oil until it turns crispy brown. Take it out of the pan and turn it onto some kitchen paper.
Cook the gnocchi according to the instructions on the package. (The common way is to cook them in simmering water until they float on the surface.)
Deseed the chili and cut into fine strips. Quickly sauté the chili in the pan that you used for the garlic. Pour the wine into the pan (attention: it may smoke heavily!) and allow to reduce until the alcohol as evaporated. Add the mascarpone and allow to melt (you might also want to carefully use an egg whisk until the wine and the mascarpone are well combined.) Add the gnocchi-cooking water and combine well. Fold the tomatoes into the sauce and simmer for 1-2 minutes.
Strain the gnocchi and put them together with the rocket salad into the pan. Use a wooden spoon to combine everything.
Serve with grated parmesan cheese and the fried garlic.
And here is the recipe for printing:
- 1 2/3 pounds (800 g) gnocchi (ready-made gnocchi)
- 1 pound firm cherry tomatoes (halved)
- 2 handfuls of rocket salad
- 10 cloves of garlic
- 1 chili
- ½ cup (125 ml) white wine
- 3 tablespoons mascarpone
- ½ cup (125 ml) gnocchi-cooking water
- grated parmesan cheese
- some olive oil
- Peel the garlic and cut into thin slices. Fry the garlic in little olive oil until it turns crispy brown. Take it out of the pan and turn it onto some kitchen paper.
- Cook the gnocchi according to the instructions on the package. (The common way is to cook them in simmering water until they float on the surface.)
- Deseed the chili and cut into fine strips. Quickly sauté the chili in the pan that you used for the garlic. Pour the wine into the pan (attention: it may smoke heavily!) and allow to reduce until the alcohol as evaporated. Add the mascarpone and allow to melt (you might also want to carefully use an egg whisk until the wine and the mascarpone are well combined.) Add the gnocchi-cooking water and combine well. Fold the tomatoes into the sauce and simmer for 1-2 minutes.
- Strain the gnocchi and put them together with the rocket salad into the pan. Use a wooden spoon to combine everything.
- Serve with grated parmesan cheese and the fried garlic.
