Tuesday, July 21, 2009

waiting for tomatoes

While I'm waiting, waiting, waiting for my very own tomatoes to ripen (so slow this year!), I've been using up what's left in the pantry. And though I'm soooooo ready for the first warm tomato off the vine, I still think it's amazing what a can of whole, peeled plum tomatoes can become. Throwing in some fresh herbs (tarragon, for instance) and making a quick sauce for some spectacular homemade ricotta gnocchi yielded some incredible results the other day.
Waiting for tomatoes might not be quite so hard after all...
Ricotta Gnocchi with Tomato-Tarragon Sauce
(inspired by and adapted from: this)
For the sauce:


2 Tb. olive oil
1 small onion, diced
2 garlic cloves, minced
2 Tb. fresh tarragon, chopped
1-28 oz. can whole plum tomatoes (broken)
sea salt

Heat oil in a saucepan over medium-high heat. Add the onion and a pinch of salt. Saute for a minute or two, until translucent. Add the garlic and tarragon and saute for 30 seconds. Add the tomatoes and their juice, bring to a slow simmer, and cook for 20-30 minutes, or until sauce has thickened to desired consistency. Season to taste with salt.
While sauce simmers, prepare the gnocchi.

For the gnocchi:

1 Lb. Ricotta cheese (I use part-skim)
1/2 Cup grated Parmesan cheese
2 tsp. sea salt
1 large egg, lightly beaten
1 - 1 1/2 Cups flour
See recipe: here.


Through My Kitchen Window said...

Wow Chelsea - I'm surprised to find your gorgeous looking gnocchi made with ricotta. Isn't it normally potato? I have never actually made it myself although it has always been one of those "must make" things on my list. Yours looks and sounds so wholesome and tasty. I may be brave enough to give it a go. Nice pics.

Chelsea said...

Thanks, Mariana. I do think you see potato gnocchi more often, but the ricotta version is so much lighter and (I find) much quicker and easier to make. They really are like 'little clouds' :)

Give 'em a try! I think you'll enjoy the process.

smoo said...

I have a problem with crows. They are eating my tomatoes just as they start to ripen. Sigh.

Chelsea said...

Oh, smoo - that's awful! I think it's just a bad season for tomatoes so far. I see what I think is fusarium wilt on most of my slicers. Ugh. It's distressing.

And, incidentally, I was just informed that gnocchi made with ricotta is actually called gnuddi... I don't speak Italian - is this really the correct term?

Callipygia said...

well I can definitely see how you'd be impatient for tomatoes with gnocchi or gnuddi on your plate! Nothing like homemade, I commend your tine imprints...

Chelsea said...

Ha, ha, ha - thanks - those tine imprints were fun! So much easier than potato gnocchi for some reason...

Lucy said...

I hope they come along soon.

Mine are tiny, wee babes at the moment.

molly said...

oh, ricotta gnocchi!!! i do love them so. it's been too long; thank you for the reminder. (and tarragon in tomato sauce? i must try...)