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Yup, we make gnocchi quite often but it's really true that we don't make it the same way twice. Tonight it was with shallots, garlic, seitan, kalamata olives, and sun-dried tomatoes, and seasoned with fresh basil and parsley plus salt & pepper. After everything else is in the pan I mix in the gnocchi and add a couple tablespoons veg. broth (or wine), cover, and let it cook for 2-3 minutes and that's enough to cook the gnocchi.On the side we had sauteed pattypan squash with garlic and lemon, an idea that I got from Deborah Madison's Vegetarian Cooking for Everyone. I sauteed the garlic in olive oil then added the diced squash and salt & pepper. That cooked for a while longer before adding some fresh dill and lemon zest. The squash was quite good paired with the lemon. And we started the meal with a big salad, seen below mingling with the squash.
7 comments:
This looks delicious! I'm going to give it a try using some of the abundance of squash I'll have in my garden.
Great site!
Those colours! WOW!!! I like, i like!
Looks so seasonally delicious. we are bog gnocchi fans, too--except we always make it with pesto or marinara sauce. This post will help kick me out of my rut, I hope.
Yum!
I love the creativity.
Thanks Cricket. I wish we had an abundance of squash in our garden but the one yellow squash plant we have has yet to produce anything and is looking rather sickly. Maybe next year...
thanks kleopatra & melody. U.V. - I actually don't think we've ever had the gnocchi with marinara or pesto - though we do pasta like that from time to time. Sometimes it's good to get out of a rut but sometimes it's good to keep it simple too...
Nice looking gnocchi! I haven't had it ever and need to make some soon.
We need to try making some as well. I've tried it once or twice in the past but we usually buy it pre-packaged.
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