Gnocchi with Tomatoes, Olives, and Goat Cheese
Obtained from Rose Reisman's Enlightened Home Cooking, with some revisions. I have tried this, and it's wonderful. The kids like it too.
Obtained from Rose Reisman's Enlightened Home Cooking, with some revisions. I have tried this, and it's wonderful. The kids like it too.
- Carbohydrate 3.60266389119396 g
- Cholesterol 14.931 mg
- Fat 9.12419228976365 g
- Fiber 0.891370461567554 g
- Protein 4.54443176743276 g
- Saturated Fat 4.38878968822929 g
- Serving Size 1 1 Serving (168g)
- Sodium 292.128086266849 mg
- Sugar 2.71129342962641 g
- Trans Fat 0.459838300501764 g
- Calories 112 calories
Step-by-step
- In a nonstick saucepan, heat oil over medium heat. Add onions and garlic (add onions first for about 1 min, then garlic) and cook for 4 minutes or until softened. Add tomatoes, olives, italian seasoning and bay leaf; bring to a boil, reduce heat to medium-low and cook uncovered for 15 minutes, or until thickened, stirring occasionally. Add goat cheese and stir until it melts. Set aside.
- In a large pot of boiling water, cook gnocchi according to package directions, drain. Serve sauce over gnocchi.
Staggering the addition of onions and garlic by a full minute prevents the minced alliums from scorching and turning bitter in the olive oil. Achieving the ideal mouthfeel in this dish relies entirely on managing starch release and sauce reduction, balancing pillowy potato dumplings against a sharp, acidic tomato base.
- Sweat the chopped onions in a nonstick saucepan over medium heat for precisely one minute before adding the garlic to protect the volatile sulfur compounds from burning.
- Simmer the crushed tomatoes, green olives, Italian seasoning, and bay leaf uncovered for fifteen minutes to evaporate excess moisture and concentrate the savory flavor profile.
- Stir the goat cheese into the reduced tomato base off direct high heat so the dairy melts smoothly without breaking or separating into grainy fats.
- Boil the potato gnocchi in a large pot of aggressively salted water, removing them immediately once they float to the surface to prevent a gummy texture.
- Adapt the base for alternative diets by swapping standard potato gnocchi for a certified gluten-free variety, which holds its structure well under acidic tomato sauces.
Properly emulsified goat cheese binds the sauce ingredients into a cohesive coating that clings to every pillow of pasta. Controlling moisture levels during the reduction phase keeps the final plating glossy rather than watery.
