I heart gnocchi!! Yes, you heard right...I heart gnocchi! What's not to love about these delicate little potato pillows? Paired with the right sauce they are like heaven on a plate. For me that sauce is a combination of fresh tomatoes and ooey gooey melty mozzarella.
Since the cheese tends to clump and affix to most pans this sauce normally can be a bit of a pain to make. I recently received a Circulon Symmetry Chocolate Hard Anodized Nonstick 12" Covered Essentials Panto review and "sticky" is no longer an issue. With a 3-layer nonstick technology that offers easy clean up, both inside and out, and a comfortable rubberized stainless still handle all the details are there.
Perfect for cooking just about everything and easy to use, this pan makes me want to say "I heart Circulon" If you're feeling the same way, I urge you to enter below for a chance to win a one of these versatile pans and be sure to stop by the Circulon Facebook page for additional chances. Good Luck!
Gnocchi with Fresh Tomatoes & Melting Mozzarella
Adapted from Mario Batali
1 pound plum tomatoes
6 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lb gnocchi
4 ounces fresh mozzarella, cut into 14-inch cubes
2 tablespoons fresh basil leaves
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, core the tomatoes and chop them into 1/4-inch cubes, reserving all the juices.
In a 12-inch sauté pan, heat the olive oil over medium-high heat until smoking. Add the garlic and cook until light golden brown, about 30 seconds. Add the tomatoes and their juices and cook until softened, about 2 minutes. Remove from the heat.
Drop the gnocchi into the boiling water and cook until they float to the surface, about 3 minutes. Drain. Carefully add the gnocchi to the pan with the tomato mixture. Return to the heat and toss gently until bubbling. Add the mozzarella and basil and season with salt and pepper. Transfer to a warmed serving dish, and serve immediately
a Rafflecopter giveaway