[Recipe?] Gnocchi

 

I’ve said this before, and I will say it again, nothing compares to gnocchi. The light, welcoming texture of the gnocchi combined with a cheesy, well seasoned sauce creates a miniature heaven in your mouth. When I began making this recipe yesterday I planned on making BOTH the gnocchi and the sauce by hand, but I found out that gnocchi takes much longer than I had time for. I had planned for a quick lunch, but ended up with an hour mess. Luckily the potatoes I had prepared for the gnocchi were fully cooked and I ended up making mashed potatoes instead.

Today, all the wiser, I purchased a prepackaged gnocchi from Cucina Viva and made this with a simple sauce. Despite my shortcut, I wanted to share the recipe I was going to follow for the gnocchi. You can find that recipe here. Don’t feel bad though if you follow my lead, it is significantly easier (especially if you are new to cooking like me).

The sauce was a simple recipe I found with a different gnocchi recipe. I knew I wanted to have a cheesy sauce, so I chose the Parmesan and sage one below. Gnocchi is nice in that you can literally flavor it with any sauce you want and it is still the perfect dish. So go crazy, and don’t let my recipe dictate your gnocchi eating experience.

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Ingredients

  • 1 package (17.5 oz) Cucina Viva Gnocchi with Potato [Any brand will work]
  • 1/4 cup butter
  • 1 clove garlic
  • 1 teaspoon, finely chopped sage
  • 1/4 cup Parmesan
  • 1/4 teaspoon black pepper
  • 2 teaspoons Parmesan

Instructions

  1. Bring 10 – 12 cups of water to a boil.
  2. Add about half of the gnocchi so that it covers the bottom in a thin layer and continuously and gently stir.
  3. The gnocchi will rise to the surface, let it cook for 1 more minute, then carefully remove the gnocchi with a slotted spoon. Repeat this process for the second half of gnocchi
  4. For the sauce, combine the butter, garlic, sage, and 1/4 cup Parmesan in a small sauce pan and stir until thoroughly mixed.
  5. Combine the gnocchi with the sauce, and add the remaining Parmesan and black pepper. Stir, and serve.

Until next time,

The Part Time Vegetarian

[Recipe] Veggie Pizza

I was going to make gnocchi for today’s recipe, but after reading through the recipe and realizing the small amount of time I had I decided to change my recipe at the last minute. I had already begun cooking the potatoes for the gnocchi though, so I just turned them into mashed potatoes instead and began making the delicious vegetable pizza you will see below.

Normally when I make pizza it is composed of a thick dough, thick amounts of sauce, loads of cheese, and (before going vegetarian) meat. Instead, a vegetable pizza has heaping amounts of vegetables which really make the pizza taste fresh and delicious. It still isn’t the most healthy thing because of the large amount of cream cheese which replaces the sauce, but it can’t all be healthy.

This recipe comes directly from Pillsbury and although I have searched for other recipes, this one has been the best so far. The crescent dough is the perfect combination of light with a little crisp and the vegetables compliment the cream cheese sauce with utter perfection.

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Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • 1/2 cup sour cream
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 1/2 cup small fresh broccoli florets
  • 1/3 cup quartered cucumber slices
  • 1 plum (Roma) tomato, seeded, chopped 3/4 pint of grape tomatoes
  • 1/4 cup shredded carrot

Instructions

  1. Preheat the oven
  2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1 – inch pan, place dough; press in bottom and up sides to form crust.
  3. Bake 13 to 17 minutes or until golden brown. Allow the dough to cool completely (30 minutes)
  4. In a small bowl mix the cream cheese, sour cream, dill and garlic powder until smooth. Spread over the crust, top with vegetables and serve immediately. Alternatively cover the pizza and refrigerate.

Until next time,

The Part Time Vegetarian