I love this dish because it is easy to make and versatile, plus I almost always have the ingredients on hand in the pantry. It's not vegan but can very easily be made vegan (see? versatile!). Just sub vegan pesto (or leave the pesto out all together) and don't add the romano cheese at the end. Voila! Vegan gnocchi. I've never made my own gnocchis, but it is a project I would love to take on - I hear its easier than making other pastas.
Gnoc-gnoc-gnocchin' on heaven's door
(aka gnocchi florentine)
|From Food pics|
1 package dried gnocchi (frozen works too)
1-2 tbsp extra virgin olive oil
1 tomato, seeded and diced
1 garlic clove, minced
2-4 basil leaves, shredded
2-3 tbsp pesto
2-3 tbsp alfredo sauce (optional)
pecorino romano cheese, shredded
2 handfuls fresh spinach
1. Heat a large pot of salted water. Once boiling, add gnocchis. These only need a few minutes to cook, so keep an eye on them. You can tell they are done when they float on top.
2. Heat oil in a large skillet. Add minced garlic, saute for 30 seconds. Add the diced tomato and cook for a few minutes. The tomato should be letting out its juices and beginning to turn into a paste. Add pesto and basil. Saute mixture until a paste is formed.
3. Add alfredo sauce and mix well. Mix in the spinach a little at a time. The heat of the sauce will wilt the spinach. Don't let it completely wilt - the heat of the gnocchis will finish it.
4. Strain the gnocchis over the sink in a colander. Add to the skillet.
5. Using a wide spatula, combine the gnocchis with the sauce and the spinach. Everything should be covered and the spinach should be softened/almost wilted.
6. Serve, and sprinkle with shredded cheese for a garnish.
|From Food pics|