Fennel and Sun-dried Tomato Pomodoro
Dinner For Two: part 1
Hi and Happy Weekend!
Sun-dried tomatoes, fennel, sausage and lemon are the stars of this show. This recipe showcases that humble and simple ingredients can still make an elevated dish.
With Valentine’s Day right around the corner, so some of you may be creating a romantic dinner at home. Don’t worry I’ve got you covered.
This dish comes together in a little under 45 minutes and is budget friendly so if you want to splurge on a nice bottle of wine there are recommendations below!
Other Date Night Dinner Recommendations:
Wine Recommendations:
Higher End Reds (25 dollars or more):
90 Cellars Barolo- $25-$30 Flavors of Plum, cherry, blackberry and vanilla.
The Ridge Zinfandel (Sonoma County)- $35 Notes of blackberry, anise and espresso.
The Prisoner Red Blend: $35 All around a crowd pleaser for anyone who loves a Red. Berry forward and a soft finish.
Orin Swift Abstract California Red Blend: $40 Notes of ripe black plum, cacao, black pepper, cedar, dried porcini, forest floor musk. A bottle that tastes great but also has a cool label (I love repurposing the cool labeled bottles as candle holders, vases, etc).
Tried and True Reds: ($20 and under)
Ercole Monferrato Barbera- $15-$20 Medium bodied very similar to a Cabernet Sauvignon. Comes in a 1L bottle which is great for entertaining.
Josh Cellars Cabernet- $12-$28 Blackberry, toasted hazelnut, and cinnamon with hints of vanilla and toasted oak.
Louis Jadot Pinot Noir- $20 dollar range, smooth finish with a medium body and floral fruity flavors.
White Wine
Louis Jadot Chardonnay- $20 Non-buttery, un-oaked, aromas of pear, crisp stone fruit, freshly baked bread and white flowers. I was so skeptical trying this one and it completely changed my opinion on Chardonnay.
Flowers Chardonnay- $40 Notes of fresh fruit, minerality, citrus, white flowers and herbaceous finish. A bit of a splurge but worth it for a special occasion.
Cantina Zaccagnini Pinot Grigio- $16-$18 Light, floral, refreshing with notes of green apple.
Kim Crawford Sauvignon Blanc- $13-$16 Crowd favorite New Zealand style Sauv Blanc.
Rose and Sparkling:
Miraval: $20-$25 Light, fresh and fruity
La Vieille Ferme: $7-$11 aka the chicken wine. The best affordable rose on the market.
La Marca Prosecco: $15 All around a very versatile prosecco, mix it into a spritz, mimosa or drink by the glass.
Mumm Sparkling Rose: $20-$25 I just LOVE the bubbles in this bottle.
* Note: Majority of these mentioned wines are at liquor stores, grocery stores, Binny’s, Whole Foods etc. so they should be fairly easy to source!*
Back to the Entree!
Substitutions:
For a thinner/lighter sauce use 16 oz. Fresh Cherry Tomatoes and skip the canned.
For a heartier sauce use both canned and fresh.
Use frozen, fresh or shelf stable gnocchi. This goes without saying but fresh/homemade is the best.
If you can’t find canned cherry tomatoes, substitute with a 14 oz. can of whole peeled tomatoes, just make sure to crush them up so you don’t have any big chunks.
Fennel and Sun-dried Tomato Pomodoro
Servings: 2
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ingredients
16 oz. Gnocchi (1 package)
1/2 lb Spicy Italian Sausage (Chicken or Sausage)
1 Fennel Bulb Thinly Sliced
14 oz. Canned Cherry Tomatoes + 1/3 Cup Water poured from the tomato can
10 oz. Cherry Tomatoes Halved (1 & 1/2 Cups)
4 Cloves Garlic Minced
1/4 Cup Chopped Sun-dried Tomatoes in oil
2 Tbsp Oil from Sun-dried Tomatoes
1 Lemon Juiced (2 Tbsp of Juice)
4 Tbsp Butter
1 tsp Italian Seasoning
Pinch of Red Pepper Flakes
Salt and Pepper to Taste
6-10 Basil Leaves
Pecorino Romano to finish
Olive Oil
Pasta Water
How I made it:
Bring a medium saucepan filled with water to a boil. Only use a PINCH of salt.
Using a skillet over medium high heat add olive oil to coat the pan. Add sausage to the pan, breaking it up into bite size pieces and allowing it to brown on one side for 3-4 minutes before stirring. Occasionally stir and remove from the pan once fully cooked through.
Using the same pan, reduce the heat to medium. Add 2 Tbsp of Butter. Once melted add sliced fennel. Cook for 7-9 minutes until slightly browned and softened. Add garlic. Stir and cook until fragrant (1-2 minutes).
Squeeze in the juice of 1 Lemon (2TBSP). Stir and scrape up any brown bits that may be stuck to the pan.
Add halved cherry tomatoes along with a 1-2 Tbsp of the oil from the jar of sun-dried tomatoes. Season with a pinch of red pepper flakes, salt and pepper.
Add a can of cherry tomatoes and a 1/3 C of water from the tomato jar (to get out all of the sauce from the can). Season with a pinch of salt and black pepper. Bring to a simmer.
Add 4-5 torn basil leaves and italian seasoning. Stir. Cover and Simmer for 15 minutes.
Boil your gnocchi for 2-3 minutes. Leave some pasta water off to the side for the sauce.
Using a medium sized skillet on medium heat add 2 Tbsp of butter. Once the butter is melted and sizzling add in the blanched gnocchi. Allow them to brown on one side for 3-4 minutes before flipping or stirring. Cook until golden and crispy on the outside. (~6 minutes total cook time)
Uncover the large skillet, season the sauce to taste. Stir in cooked sausage pieces and chopped sun dried tomatoes. Add a splash of the pasta water. Stir until glossy.
Once the gnocchi are golden brown and toasted. Lightly toss them into the sauce. Finish with freshly torn basil leaves, parsley and a sprinkle of pecorino romano.
Garnish with a fennel frond and a drizzle of olive oil.
Serve and enjoy.
