The gnocchi with confit cherry tomatoes, thyme and flaked almonds I’m a delicious first course from the easy recipe. A condiment made of simple ingredients that are enhanced thanks to the colors and textures. For a lunch with family or friends.
Ingrediants
- 500 g of potato gnocchi
- 150 g of cherry tomatoes
- 1 clove of garlic
- 1 tablespoon of brown sugar
- 25 g of salted butter
- fresh thyme
- flaked almonds
- extra virgin olive oil
- salt
- pepper
A easy first course, delicious and that pays homage to the summer? Here are the gnocchi with confit cherry tomatoes, thyme and flaked almonds, a perfect tasty idea to present during a weekend lunch with family or friends.
In fact, potato gnocchi are always very popular and can be seasoned as you prefer: in this case we opted for the creaminess of butter – to be chosen slightly salted, the crunchiness of the almonds and the sweetness baked cherry tomatoes with brown sugar.
A very colorful and creative version of the most classic potato gnocchi with tomato and basil. If you are looking for another recipe with gnocchi and less conventional tomato, try the gnocchi with mussels and saffron.
OTHER TASTY RECIPES: Gnocchi alla Sorrentina, Gnocchi with tomato au gratin
How to prepare: Gnocchi with confit cherry tomatoes, thyme and flaked almonds
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
1h and 35 min
- Portions
-
4
How to prepare: Gnocchi with confit cherry tomatoes, thyme and flaked almonds
Preparing these dumplings is very simple. Choose varieties of cherry tomatoes with different colors: red, yellow and green. Wash them and cut them in half, then arrange them on a baking sheet covered with parchment paper, with the cut side facing up. Sprinkle them with salt, pepper, brown sugar, thyme and minced garlic.
Season the cherry tomatoes with a drizzle of oil and cook them in a preheated oven at 150 ° for about 1 hour and 30. Once the confit tomatoes are ready, cook the gnocchi. Boil plenty of salted water and dip the gnocchi that will settle on the bottom, when they come back to the surface, take them out with a skimmer and put them in a large bowl. Season with the butter and a pinch of black pepper. Add the confit tomatoes, the slices of almonds and a few leaves of thyme.
Serve the gnocchi still hot.
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