Archive for the ‘gnocchi’ Category

A Gnocchi for my Peas

I shelled a lot of peas on Friday.  They’re so sweet and perfect!  I needed to make something fun…

Ingredients

2 Tbsp olive oil

1/2 large sweet onion

3 cloves of garlic, finely minced

1 1/2 cups of shelled peas (and their pods)

1 bunch of asparagus

1/4 pound crimini mushrooms, thinly sliced

1/4 cup white wine

1 tsp kosher salt

1/4 tsp fresh ground pepper

2 Tbsp fresh thyme

1 pound gnocchi

Directions

Boil pea pods with 3 cups of water while you’re doing the rest…

Boil lightly salted water for asparagus.

Begin pot of water for gnocchi.

Wash and cut asparagus into 1 1/2-2 inch pieces.  Drop into boiling water and blanch for 2-3 minutes.  Drain and rinse with cool water.

In large skillet, heat olive oil.  Add onion and garlic and stir  soft and fragrant.  Add asparagus, peas and mushrooms.  Toss until well-coated with onions, garlic, olive oil.  Add wine and cook until wine cooks off a bit.  Season with salt, pepper and thyme.

Cook gnocchi.

Ladle about 1 cup of water from pea pod pot and about 1 cup from pasta water into the vegetables.

Strain gnocchi and toss with vegetables.

Serve, if you like, with fresh grated parmesan reggiano and a giant salad.

Butternut Squash and Other Stuff Gnocchi

This came to be when my family was being boring about what they wanted for dinner so I pulled out leftovers for them and dug around to see what I could come up with…  What I found in my bowl when I was done was like a treasure.

Ingredients

1 8 oz. package prepared gnocchi (or, of course, make your own!!!)

Olive oil

1 lb butternut squash, cleaned and cut into small chunks

3 Tbsp pine nuts

2 cloves garlic

a good handful of shitake mushrooms

2 good handfuls spinach

1 packet Sazon Goya seasoning

Roast squash with 2 Tbsp olive oil at 375 degrees for about 40 minutes, until tender and turning brown.

Meanwhile, boil water for gnocchi and lightly toast pine nuts (in small frying pan, swirling them around so they don’t burn, which can happen really fast!)

When squash is finished, saute garlic in large pan in 2 tbsp olive oil, add mushrooms until soft and hot.  Add squash and Sazon Goya seasoning.

Boil gnocchi for 1-2 minutes, until floating on top.  Drain.

Add gnocchi to squash and mushrooms mixture and mix thoroughly.  Mix in spinach until just wilted. Toss in the pine nuts.

Beautiful!!!