This is an elegant dinner that looks like it took you all day to prepare. From start to finish I cooked the asparagus and gnocchi in 1/2 hour. The strawberry bread takes an hour to cook, but it’s a breeze to put together. So if you feel the need for something special, but still easy, this one could be for you.
On the board tonight:
- Baked Ricotta Gnocchi
- Broiled Asparagus
- Loaf of good crusty bread
- Strawberry Bread
Years ago, Christmas Eve is spent eating good food at friends’ Mark and Larissa’s house. Mark’s mom is from Italy and Larissa’s mom is from Japan, and luckily for me, the subject always turns to food from both countries. This year we talked about ravioli, gnocchi and fish in salt domes. I have to confess I’m not a fan of gnocchi. Should be good, right? – potato goodness, covered in sauce. What’s not to love? It just isn’t a favorite of mine. Maybe because I’ve never had it fresh I am missing out. But after we discussed how to make it fresh, well, I don’t think I’d be making it anytime soon. Then I saw a recipe for Ricotta Gnocchi and it sounded good and best of all, easy. So I’d thought I’d try it. This is what I came up with and it quickly became a favorite of my guests.
Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce
- 28 oz fire roasted crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp crushed garlic
- 2 to 3 tablespoons chopped fresh basil
- 1 tsp dried oregano (or 1 tbsp fresh chopped)
Add ingredients in saucepan, bring to a low boil, reduce to low and let simmer while preparing gnocchi. Continue reading