Last weekend I made gnocchi but I just realized I didn't say anything about how to cook it or how to serve it.
So here goes!
Boil at least 4 quarts of water (gnocchi like room to swim around) with a healthy pinch of salt. Bring the water to a rolling boil then pull back until the water is lightly bubbling. Add as much gnocchi as you plan on serving. I find this easier when they're frozen. They'll cook for about 2 minutes, maybe three. You'll know they're done when they start to float to the top. As each little potato pillow floats to the top skim it off with either a slotted spoon or a small strainer of some variety.
Serving suggestion:(This is thanks to my sister and Paris)
Gnocchi with pesto and grilled chicken.
I usually cut my chicken into bite size pieces and toss it into a frying pan with salt pepper and olive oil. Flip at least once.
Place a small amount of pesto in the bottom of a bowl, as you're removing the gnocchi from the hot water shake off the excess water and drop right into the bowl. Add the chicken and toss with extra pesto as desired.
I know not everyone likes pesto soooo alternatively you could put your chicken pieces in a crock pot with some pasta sauce, spice as desired (oregano, parsley, basil, garlic powder, onion powder).
Really you could make both if you have alternate tastes at your table like I do. Neither one is particularly difficult.
BTW: I know you can buy pesto and pasta sauce and gnocchi at the store, but by making it myself I know exactly what's in it, and fresh just tastes better. It takes a little bit of time and a little bit of planning but you're taste buds will thank you!
Buon appatito!!
So here goes!
Boil at least 4 quarts of water (gnocchi like room to swim around) with a healthy pinch of salt. Bring the water to a rolling boil then pull back until the water is lightly bubbling. Add as much gnocchi as you plan on serving. I find this easier when they're frozen. They'll cook for about 2 minutes, maybe three. You'll know they're done when they start to float to the top. As each little potato pillow floats to the top skim it off with either a slotted spoon or a small strainer of some variety.
Serving suggestion:(This is thanks to my sister and Paris)
Gnocchi with pesto and grilled chicken.
I usually cut my chicken into bite size pieces and toss it into a frying pan with salt pepper and olive oil. Flip at least once.
Place a small amount of pesto in the bottom of a bowl, as you're removing the gnocchi from the hot water shake off the excess water and drop right into the bowl. Add the chicken and toss with extra pesto as desired.
I know not everyone likes pesto soooo alternatively you could put your chicken pieces in a crock pot with some pasta sauce, spice as desired (oregano, parsley, basil, garlic powder, onion powder).
Really you could make both if you have alternate tastes at your table like I do. Neither one is particularly difficult.
BTW: I know you can buy pesto and pasta sauce and gnocchi at the store, but by making it myself I know exactly what's in it, and fresh just tastes better. It takes a little bit of time and a little bit of planning but you're taste buds will thank you!
Buon appatito!!
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