I found some beautiful yellow tomatoes at the farmers' market on Saturday. They taste a little more delicate than regular red ones, but you can use them interchangeably. I took the idea for this meal from one of my favorite vegetarian websites, 101cookbooks. It's a simple sauce - you don't need to peel the tomatoes. This recipe depends on fresh tomatoes, so I'd recommend making it soon before they go out of season.
We all loved this: fresh, bright sauce, crispy, crunchy gnocchi, and fragrant basil made for a great late summer supper!
Pan-fried Gnocchi with Golden Tomato Sauce
1 16 oz. package gnocchi, cooked according to package instructions
5 T. extra virgin olive oil, divided
2 lbs. yellow (or any good red) tomatoes - cored, seeded, and diced
3 garlic cloves, minced
1/2 t. salt
1/2 t. crushed red pepper
Fresh basil, cut into ribbons
Pan fry gnocchi in two batches, using 1 T. of olive oil for each batch. Stir occasionally until gnocchi is golden brown. Set aside.
Put remaining three tablespoons of oil in a pan with garlic, salt, and crushed red pepper. Heat over medium heat, stirring as needed, until garlic starts to turn golden - about 1 minute. Add diced tomatoes to the pan and simmer a few minutes, until tomatoes start to break down.
To serve, ladle some sauce onto plate. Top with gnocchi, grated parmesan, and basil.
Serves 3 adults or 2 adults and 2 children.