Sunday, March 11, 2007

I eat well while writing papers

This morning I made some very simple, very tasty brunch-pasta. It's only brunch pasta because it was brunch time. But I suppose fatty potatoes are also reminiscent of brunch... This one features fried unboiled gnocchi. I learned about this from this recipe on 101cookbooks and ever since I first made her spring gnocchi, frying without boiling has been my favorite method of cooking those little buggers. I love the way the butter seeps through the whole dumpling, and they're soft on the inside and cripsy on the outside.

Nameless Brunch Gnocchi

1 lb. fresh gnocchi (I love the non-refrigerated kind they have at Stanley's, but I'm sure other ones are good too. Just stay away from the crap in the fridge at Whole Foods.)

olive oil
kosher salt

7 roma tomatoes, coarsely chopped (a couple of handfuls of halved cherry or grape tomatoes would be good, too)
2 c. sliced shiitake mushrooms
white balsamic vinegar

fresh thyme
fresh rosemary
fresh sage - about a tablespoon of each of these, finely chopped

parmesan cheese

Gnocchi: Melt about 3T butter with about 2T olive oil in a large pan. Add gnocchi (unboiled!) and saute with a sprinkling of kosher salt and pepper until they are all cooked through and golden and crispy on the outside.

Veggies: Melt about 2T butter and 1T olive oil in another pan, preferably not a non-stick one. Add the mushroom slices and some kosher salt and pepper. I like a put a lid on to cook them on all sides evenly. When they're tender, pour out the liquid that has accumulated in the pan and drizzle some white balsamic vinegar over them. Continue cooking until the vinegar has cooked off. Add tomatoes and cook for about 30 seconds, until they are warmed through, then add the herbs and cook for about 30 seconds more.

Pile veggies on the top of the gnocchi, grate some parmesan over the top, and eat!

Serves about 3-4, depending on how much you each and what other things you may be eating...

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