I’ll admit it, I’ve been in a bit of a cooking rut lately. My culinary inspiration is strongly correlated to my health, and the cold I was fighting last week dulled my taste for new and interesting dishes. If last night’s dinner is any indication, however, my immune system has recovered and my inspiration is returning.
I know, this is another pasta dish, but unlike the majority of my pasta dishes, this recipe does NOT include a) canned tomatoes or b) red pepper flakes. It’s also incredibly adaptable. Don’t like zucchini? Try eggplant or mushrooms. Trying to cut down on your butter consumption? This recipe would work equally well with vegetable or olive oil. Whatever you do, do keep the red wine–it lends an irreplaceable depth to the flavours of the dish.
Gnocchi with Zucchini and Rosemary
Makes 3 servings
500 g storebought or homemade gnocchi
3 tablespoons butter
1 medium onion, chopped
1 large zucchini, sliced into thin half-moons
3/4 teaspoon dried rosemary
1/4 teaspoon cumin
1/4 cup red wine
2 tablespoons tomato paste
1 cup water or broth
1 teaspoon flour (optional)
Salt and pepper, to taste
Heat a pot of salted water over high heat. Once the water boils, add the gnocchi and cook until they float to the top. Drain and set aside.
Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions, and cook until soft. Add the zucchini, rosemary, and cumin, and cook for an additional 2-3 minutes. Add the red wine and stir until absorbed. Stir in the tomato paste and water/broth, and let simmer for 5-7 minutes, or until the mixture thickens into a sauce. Stir in the flour, if necessary, to make the sauce thicken faster. Add salt and pepper to taste, then mix thoroughly with the gnocchi. Enjoy!