Gnocchi Provencal with Confit Tomato and Butternut Squash Rings

What You’ll Need:

For the Tomato Confit

4 Vine Ripe Tomatoes

6 Tbsp Olive Oil

4 Garlic Cloves, Chopped

3 Sprigs Fresh Thyme

Salt & Pepper

For the Gnocchi Provencal

2 Tbsp Olive Oil

4 Tbsp Shallot, Minced

2 Cloves Garlic, Minced

1 Tsp Texjoy Herbs Du Beaumont

1/4 Cup White Wine

1 Cup Water

2 Tbsp Better than Bouillon Vegetable Base

1 Tomato, Peeled, Seeded and Chopped

2 Tbsp Fresh Parsley Chopped

1 Butternut Squash

1 16oz Package of Gnocchi

Salt and Pepper to Taste

What You’ll Do:

For the Tomato Confit

Preheat oven to 200 degrees.
Score the skin of each tomato in an X shape at the bottom. Place in a pot of boiling water for 45 seconds then remove into an ice bath.
Remove the skin and slice in half. Lay each half in a pyrex baking dish and drizzle with the olive oil. Sprinkle the garlic, salt and pepper over each piece then top with thyme sprigs.
Place in oven and cook for 3 hours undisturbed.
You can do this ahead storing in a clean mason jar until ready to use.

For the Gnocchi Provencal

Preheat oven to 400 degrees.
Place a small sauce pan over medium heat and add the olive oil.
When oil is hot add the shallot and garlic cooking until translucent.
Deglaze pan with the white wine and cook until reduced; about 2-3 minutes.
Add the water and bouillon and whisk until completely dissolved.
Add the chopped tomato, parsley and salt/pepper to taste. Set aside and keep warm.
Peel and slice the butternut squash at the base exposing the seeds. Scrape the seed out and slice into ¼ inch thick rings.
Drizzle with Olive Oil and sprinkle with salt and pepper then bake for 10 minutes.
Meanwhile, bring a pot of water to a boil. Once boiling cook the gnocchi for 2-3 minutes or until they float then strain.

To Serve