Tuesday, October 8, 2013

On the Table: Creamy Tomato Gnocchi

In the midst of party planning here again, so I was keen to make something that wasn't too involved or time consuming. I had some gnocchi in the cupboard, but the site of the jars of pasta sauce was about as interesting as licking the gardening fork after a morning session of digging (although if you were my one year old, then the appeal levels go right up when it comes to consuming dirt and sand!!!). Slight dilemma. So off I went further rummaging through the pantry.

Ahhh yes. A can of Campbell's Tomato soup. MUCH better. Enter two carrots, a bunch of tiny broccoli florets, and a dash of cream and this is what I came up with.

Creamy Tomato Gnocchi. Yummm. It was such a hit with the family I thought I'd share the recipe with you.

{Make It!}

Print Recipe         

1 package of Golden Pasta Gnocchi Baby
1 tin of Campbell's Tomato Soup
2 Medium carrots - peeled , quartered and sliced
1 cup of broccoli florets - cut up small
Enough water to ½ fill the soup tin
Dash of cream (up to a scant ⅛ cup)
Parmesan and parsley to garnish.

1. To a pan of salted boiling water, add the carrot and broccoli.
2. Wait till the water comes back to the boil and add the gnocchi. Continue to heat till the water returns to the boil, and the gnocchi rises to the top.
3. Add tin of tomato soup to a separate pan, enough water to ½ fill the the tomato soup tin, and a dash of cream (add to your taste). Stir till it thickens and changes colour (It will get a more translucent look and you will know that the soup is ‘cooked’).
4. When the gnocchi starts to sink again, remove from heat and drain. Add the sauce and stir through.
5. Serve gnocchi with a sprinkle of grated Parmesan and garnish with parsley.

Bon Appetit!

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