I've recently discovered gnocchi. It's more exciting than pasta, and can live in the freezer for emergencies. But I need ideas of what to put on it.
The first time round, I think we just had parsley/rocket/basil chopped finely, parmesan cheese and a drizzle of oil. I do remember it being tasty.
Tonight, I thought I'd make a sauce.
I've thrown half an onion (I had it lying around) and some garlic in a pan. Let them saute. Thrown in a chorizo, thinly sliced (everything's thinly sliced) and movd it around a fair bit, until some of the fat is leaving the sausage. I've tipped a can of diced toms and half my glass of red in it. There's also a big bay leaf and a spring of thyme. And cracked pepper.
I thought I'd let it simmer until the tomato has collapsed, and it's thicker.
I'll let you know if it works.
EDIT:
It were well tasty!
In the last 10 minutes or so I cooked it on high with the lid off, to help it turn into a sticky mess. Added a bit of gnocchi water when it got too dry, and that was great - the floury water helped to sauce it up good.
Served it with lots of parsley (standard 'green' around my house) and parmesan cheese.
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"There is nothing like good food, good wine and a bad girl."
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"There is no such thing as a little garlic."
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A fortune cookie quote
"There is no such thing as a little garlic."
General kitchen quote
"Tis an ill cook that cannot lick his own fingers" by William Shakespeare
Food is like, totally, like 10 goods on the good-o-meter. And when it's really good - it's 11.
I loves yous guys. Now give me food!
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5 comments:
oh! I was hoping you'd found a super-easy recipe for actually making it!
Tav's used to serve gonky with a three cheese sauce so full of gorgonzola it would make Spyd and I scratch before we had finished the dish. ohh arrgh mmmm... gooey, sticky, way too rich and hurt-enducing heaven.
we eat gonky with anything that you;d usually stick on pasta. yum.
I've been buying small bags of it from the market supermarket, and popping them in the ffreezer. Perfect for a meanl for 2 and 1/3. The 1/3 is lunch.
yah, we keep all our fresh pasta in the freezer. that way it's handy to cook but not so handy that the Naughtiest Little Coeliac doesn't go through it like a train. the rotter.
Tav's gorgonzola gnocci was fabulous! It was years before I discovered gorg was blue! I don't tend to like mouldy cheese.
We need to reinvent that wheel!!!!
You can keep your stinky cheese in your bunghole!!
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