Wednesday, September 16, 2009

why I love gnocchi

Ever since I started to make lunch for husband to take to work, I have been on the lookout for easy to make delicious dishes that I can cook up in the mornings. Gnocchi is something that falls under this category and I love it because it is so versatile.

On monday I made it with potatoes and spinach, Today I made it with semolina and cheese. Last friday I made them with chickpeas with miscellaneous vegetable stuffing. Its healthy, easy to make, you can just leave it in the oven and not worry about it for half an hour, goes with pretty much all sorts of sauces (my favorite is tomato based veggie sauce) and the best part is that you can make a double batch and refrigerate one for packing with a different kind of sauce a couple of days down the road.

My favorite of course is the semolina and cheese gnocchi, but if I make the potato one, even Anjali likes it.

Easy gnocchi recipe

5 cups milk to 1.5 cups semolina

Heat milk, stir in semolina, and salt for about 5 minutes until it is all cooked. test: if the wooden spoon stands by itself in the semolina, it is ready. Stir in cheese, herbs, salt, let it cool a bit. If needed, at this point, add one beaten egg and stir.

pat into nice round shapes, put in a shallow tray in the oven, bake for 30 minutes.

Yum Yum

For a variation, we can add veggies into the semolina mix. Spinach, mushrooms onion etc.

If it is too much of a bother to make cutlets, then just spread the mixture on a tray, chill and cut into shapes to go into the oven.

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