Summer’s swan song for me are tomatoes. At least here in downstate New York, we get the the best tomatoes in August.
Plump, red, tart and juicy, last week my first batch of garden tomatoes was to good use. I conjured up this tomato basil gnocchi. A dish that made for a quick and hearty snack.
I can feel fall in the year, as the household gears up for another year – back to school. I need to get a series of pictures of Deepta’s new school. It is fun to see how she is gradually getting used to the idea of a new place. We did not go on a regular vacation this year, but managed to get in a few day trips including two short camping trips.
Even as I write this post, I can sense the tides of the season turning, the leaves are getting a gentle orange hue. It is a reminder that school starts in 2 days. Another beautiful year ahead, with all their adventures to me had, memories to made and milestones to be conquered. And for me, another year to figure out how to race just a little faster against the clock.
Tomorrow, I go bangle shopping with my daughter. If only, she displayed a little more enthusiasm for all things girly. I am more enthused than she is about, well, bangle shopping. I have conjured a few interesting creations including a killer saag chicken sans cream. As for this gnocchi, I could eat an entire skillet in one sitting. It reminds me of the memories of tomato sandwich and pie all in one. What a lot of good a truly local and vine ripened tomato can do.
My accomplishment this summer is to have sprouted a jasmine plant from seeds. Whether we shall ever see jasmines remains to be seen. For now, here is my tomato basil gnocchi.
A comforting soulful pasta dish with all the spirit of late summer.
- 1 package gnocchi (I used the Trader Joe's brand which was pretty decent)
- 2 tablespoons EVOO
- 1 red onion, minced
- 3 cloves garlic
- 1 and 1/2 teaspoons salt
- 2 tablespoons cream cheese
- 4 medium sized ripe tomatoes cut into chunks
- 1 teaspoon fresh thyme
- Lots of freshly ground black pepper
- 1/2 cup freshly grated parmasan
- 1 cup fresh basil cut into ribbons
- Cook the gnocchi according to the instructions on the package and set aside to drain.
- Heat the oil and add in the garlic and cook until fragrant, add in the red onion and saute for about 4 to 5 minutes.
- Add in the cream cheese, salt and the tomatoes and cover and cook on low heat for about 3 minutes until the tomatoes begin to release their juices.
- Add in the thyme and the gnocchi and mix well.
- Add in the black pepper and Parmesan and stir well to gently coat.
- Add in the basil and serve hot or warm.