Pan-fried potato gnocchi, sautéed Honeycomb tomatoes and spinach
My taste test-winning tomato, Burpee Europe’s lovely Honeycomb tomatoes, are used in this terrifically tasty recipe. They are a favourite with other gardeners too. This exquisitely flavoured golden orange tomato has cherry-sized fruit on long trusses.
With a high Brix level and super aroma, Honeycomb has a sweetness that has a lasting hint of honey in the aftertaste. This recipe was created for Burpee Europe by Chef Valerie Hamelin.
Ingredients (not forgetting Honeycomb tomatoes)
1 packet gnocchi
200g Honeycomb tomatoes
1 red onion, peeled and chopped
2 tbsp olive oil
80g butter
3 garlic cloves
1 packet spinach
1 tsp each of chilli flakes and dried sage
Salt & cracked pepper
Parmesan cheese
Method
- In a frying pan, add the oil and sweat off the onion and garlic for 2 minutes. Add the herbs and chilli flakes.
- Next, add the butter. Once it starts to get golden brown, add the spinach and wilt it.
- Add the tomatoes and mix them all gently. Season to taste.
- Bring a pan to the boil, once boiling, add your gnocchi and cook for 2 minutes or until the gnocchi has risen to the top.
- Drain in a colander and gently mix through the tomato and spinach sauce.
To serve
Serve this simple but tasty dish in a bowl. It is best enjoyed with a chilled glass of Pinot Grigio. This flavoursome vegetarian dish is easy to make, but you can also add chicken or bacon lardons too if desired for meat lovers.
For other recipes created by Valerie for Burpee Europe, check out the following:
