After a dreary Midwest winter, I crave and long for fresh, local ingredients to transform in my kitchen. I love creating recipes that require a few simple ingredients, like those from the farmers market, that portray full-bodied flavors on the plate. You know, common farmers market pairings like tomatoes and basil.
Once the weather breaks, you will often find me gazing through the farmers market with my cloth bags and on the hunt for the best produce from various vendors. Basil from Humble Hands Harvest, heirloom cherry tomatoes from Canoe Creek Produce, honey from Crane Creek Apiary, and proteins from Driftless Hills Farm. These farmers are the folks that make my kitchen come to life with the fruits of their labor.
The items that they produce taste, smell, and feel differently than those that are mass-produced. They taste more ‘tomato-y’ and ‘basil-y.’ Now, I know those aren’t exactly “real” words, but you get the idea… We have Hannah, Emily, Barb, Betsy, and all of the other farmers at our Farmers Market to thank for bringing not only beautiful, but tasty meals to our family tables.
A Recipe with the Farmer in Mind
This Farmers Market Gnocchi was developed with the farmers market clear in mind. This is a recipe that comes together with a few items from the market and a few pantry staples.
Most importantly, it has burrata. And let me tell you, burrata is my soul cheese! If you’ve never had it, you need to try it. It is a cow milk cheese where the shell is a firm mozzarella and the inside is filled with stracciatella and cream. It is literally what dreams are made of, well, my dreams anyways. Let’s make this recipe so you can see for yourself.
Farmers Market Gnocchi
- 1 lb of uncooked gnocchi
- 1 shallot minced
- 4 cloves of garlic minced
- 4 cups of heirloom cherry tomatoes
- 1 bunch of basil torn into pieces
- ¼ cup white wine or chicken broth
- 1 lemon juice & zest
- 1 cup fresh cream
- 1 ball of burrata
- 1 tbls butter
- 2 tbls olive oil
- ½ tsp tsp red pepper flakes
- Salt and pepper
- Heat the butter in a large skillet over medium heat. Add the butter, garlic, shallot, and red pepper flakes and cook for 2 minutes. By adding the red pepper flakes now, it allows the oils to escape for maximum flavor.
- Next, add the tomatoes to the skillet with a pinch of salt and pepper and cook until the tomatoes start to burst. This is important because the bursting tomatoes help make the sauce.
- Deglaze the pan with the wine being sure to scrape the brown bits off the bottom. Turn the heat to a low simmer.
- Add the cream and gnocchi and allow the gnocchi to simmer in the sauce until nice and tender, swirling occasionally. Time varies depending on the brand of gnocchi. Taste and season accordingly. If the sauce gets too thick, thin it out with a touch more cream.
- Remove from the heat and stir in the lemon zest and ¼ cup of the basil.
- Tare the burrata into pieces and nestle it in amongst the gnocchi.
- Top with more basil and serve with lemon wedges and a drizzle of good olive oil.
I want you to cook along with me! Be sure to tag me on your social media channels and use the hashtags #TheHangryDiaires & #GetHangry.
This recipe is also published in my food column, The Driftless Foodie in The Driftless Journal newspaper.