Posts tagged "gnocchi" [all on Tumblr, on my, on Snake Soup, on nou-cooks]

Sunday dinner: Artichokes, cheese, gnocchi, olives

Gnocchi with artichokes and olives. Cook gnocchi, drain, put on plate. Top with finely chopped artichoke hearts (from a can, rinsed and drained), a small handful of grated hard cheese (Parmesan is good, though not vegetarian), a dollop of black olive paste (or some finely-chopped black olives), a drizzle of olive oil, and plenty of freshly-ground black pepper.

Thursday dinner: Gnocchi, prawns, spinach, tomato

Gnocchi with prawns and spinach. Gently cook some finely-chopped garlic in plenty of olive oil, without browning. Add defrosted frozen chopped spinach and continue to cook. Add a dollop of tomato sauce (I used Loyd Grossman brand). Add cooked peeled king prawns, season to taste, and heat through. Serve with cooked gnocchi (I used ready-made ones).

Monday dinner: Artichoke hearts, broccoli, peppers, gnocchi, cheese

Gnocchi with broccoli pesto. Cook broccoli florets in boiling water until soft; chop very finely and reserve. Blanch chopped red pepper in the same water for a minute or two; remove and reserve. Cook gnocchi in the same water until done; drain. Mix chopped broccoli, blanched pepper, drained gnocchi, quartered canned artichoke hearts, a couple of spoonfuls of ready-made pesto, a glug of olive oil, a little finely-grated hard cheese, and freshly-ground black pepper to taste.

I used parmesan, which is not vegetarian, but you could use any hard cheese. You could also use dairy-free pesto (which I in fact did) and omit the cheese to make it vegan.

Sunday dinner: mackerel, mushrooms, gnocchi

Slow-cooked mackerel. I did this in the oven, gas mark 6, in an oven dish covered with foil. Gas mark 6 was too hot — when I checked it after two hours, it was bubbling, so I decided to serve it then. It wasn’t bad! I’m going to save the simmering liquid to use again (will strain and freeze it).

Gnocchi with mushroom sauce. Sauté a small amount of finely-chopped onion in butter; once it’s soft, add a good quantity of finely-chopped mushrooms. Cook gently until the mushrooms have given up their liquid, then add a squeeze of lemon juice, a generous slosh of double cream, and several spoonfuls of water from the pan that you have just finished cooking some gnocchi in. Drain the gnocchi, add to the sauce pan, mix well, serve. Don’t leave out the lemon or it will be boring.

(These two things don’t really go together, but that doesn’t bother me.)

Friday dinner: Broad beans, bacon, gnocchi

I moved house! But my kitchen stuff hasn’t moved house yet. I have a saucepan, a frying pan, a knife, a plate, a bowl, a wooden spoon, and some cutlery.

Tonight’s dinner was gnocchi from a packet (2 minutes’ cooking time), a couple of rashers of bacon (fried then cut up with a dinner knife on a plate), a large handful of broad beans (podded, boiled, podded again), and a few spoonfuls of pasta sauce from a jar. I really wished I’d brought the pepper grinder.

Wednesday dinner: Salmon, tomatoes, gnocchi

A variation on a previous salmon-and-gnocchi dinner. This version took around 15 minutes, start to finish. Serves 1 (bob is anti-salmon, and hence had toast instead).

Heat oil in a small frying pan, and cook a salmon fillet until just cooked through. Remove from the pan, and use two forks to pull it into flakes.

Add loads of chopped garlic to the oil remaining in the pan, and cook until browned. Then add a couple of peeled chopped tomatoes (use fresh ones; I love canned ones but they’re not right for this dish) and cook for a few more minutes. Start the gnocchi cooking during this time (I use pre-made gnocchi, which take 2 minutes to boil).

When gnocchi is done, drain and mix with the salmon, the tomato-garlic mixture from the pan, plenty of fresh-ground black pepper, a drizzle of well-flavoured olive oil, and a pinch of salt.

Monday dinner: broccoli, artichoke hearts, gnocchi

Gnocchi with artichoke hearts and broccoli. More assembly than cooking, really. Boil a pan of water, add some small broccoli florets, boil for about 3 minutes, add some gnocchi (from a packet), boil 2 more minutes, drain. Add some quartered artichoke hearts (from a can) and a few dollops of tomato sauce (from a jar), mix well. Grind some black pepper, grate some hard cheese, serve.

Friday dinner: Salmon, cabbage, gnocchi

A repeat of a previous “bob’s out, so I can eat lactose” dinner. I didn’t have leeks, so instead I used sliced spring onions and finely-sliced hispi (pointed cabbage).

Wednesday dinner: Courgette, aubergine, tomatoes, gnocchi

A simple tomato sauce made by sauteeing finely-chopped onions, carrots, and garlic in olive oil; then adding a can of tomatoes, some chopped olives, some chopped chillies, a squeeze of honey, and simmering for a bit.

Added chopped courgettes and aubergines, simmered until they were cooked. Served with gnocchi (the rest of the packet I used yesterday) and black pepper. I had grated parmesan on mine.

Tuesday dinner: Salmon, leeks, gnocchi

Simple and quick; this took me 20 minutes start to finish, and I wasn’t rushing.

Cook sliced leeks in olive oil in a small frying pan (just large enough to cook the salmon in later); add chopped garlic after a bit. When the leeks are done, scrape everything out of the pan and set aside. Add a bit more oil to the pan if necessary, and cook a salmon fillet until almost cooked; it should be a little raw in the middle still, but cooked enough that you can pull it into large pieces with a couple of forks (do this).

Deglaze the pan with a good slosh of white wine. When the wine’s simmered down, return the leeks, garlic, and salmon to the pan along with a drizzle of double cream, and cook until the salmon is done (don’t overcook it).

Serve mixed with gnocchi from a packet (2 minutes’ cooking time) and topped with freshly-ground black pepper.