Skip to Content

Don’t gnocci


I am so sorry to be missing in action, dear readers. That croup from the other day got worse, and I have been hacking myself awake all night. I finally got the drugs I need, and am feeling better able to bake, cook, and generally face the world.

Getting on to business, I have two important announcements:

(1) If, by chance, you happen to live in the Pittsburgh area, I will be doing some puff pastry demonstrations for Pepperidge Farm this Saturday (December 13th) at two Giant Eagle Market District stores. I would love to have you stop by. Moreover, the first 50 people to stop by will receive a free copy of my Puff Pastry Perfection book. Free book, free samples, good cheer, and you can get some shopping done, too–stop by and say “hi”!

Here are the locations and times:

South Hills Village Square
7000 Oxford Drive, Village Square, Bethel Park, PA 15102
Demo time 11 – 1pm

Shadyside Market District
5550 Centre Ave. Pittsburgh, PA 15232
Demo Time 2-4

(2) Second on the agenda is dinner. Easy, cozy dinner. I’m talking gnocchi.

I don’t know why I forget about gnocchi so often. It’s a dish I almost always order when it’s on an Italian menu, it’s right there with the pasta, and it’s even faster to prepare than pasta.

I looked up and saw it on the top shelf of the pasta aisle section last week, so I scooped up three packages to have on hand. Come Tuesday of this week, when I was feeling particularly crummy, but nevertheless hungry, said gnocchi came to the rescue.

I am more than happy to fork up my gnocchi with a bit of butter and a crumble of cheese, or a light toss of marinara sauce, but I was craving salty, so I made a half-batch of one of my favorite pasta recipes–Double Olive Pasta–from epicurious and used the gnocchi in place of the pasta.
This is one of my parents’ favorite pasta dishes, too; I don’t make it often, because Kevin is not a fan of olives, but considering I was the one in need of some California-style soul food, I decided to make it anyway (and he ate it anyway; have I mentioned that he’s great?).

It hit the spot, and I’m thinking of sticking with gnocchi for this dish from here on out; the potato pillows have a faint sweetness that complements the briny olives.

Whether you try this recipe, or a gnocchi dish that’s far simpler (you can use any sauce you choose), do throw a few packages (and a bottle or two of marinara; oh, and some chopped frozen spinach, too, it’s such an easy, healthy add-on) into the basket on your next supermarket visit; you’ll be so glad you did in the days to come.

Quick Double Olive Gnocchi
Look for packages of potato gnocchi in the pasta section of your supermarket.
2 tablespoons olive oil
1/2 of a large red onion, chopped
3 garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 14 1/2- to 16-ounce cans ready-cut tomatoes with juices
1/2 cup sliced pitted black olives
1/2 cup sliced pitted green olives
1 1-pound package vacuum-sealed potato gnocchi
1/2 cup grated Parmesan cheese
Optional: chopped flat-leaf parsley & additional grated Parmesan cheese

Bring a large pot of water to a boil.

Meanwhile, heat the oil in large saucepan over medium-high heat. Add chopped onion, garlic, oregano and crushed red pepper and sauté 5 minutes. Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes.

While sauce simmers, cook the gnocchi according to package directions in the pot of boiling water; drain.

Add cooked gnocchi and the 1/2 cup Parmesan cheese; toss until sauce coats gnocchi. Season to taste with salt and pepper. If desired, garnish with parsley and additional Parmesan. Makes 4 servings.

Nutrition per Serving (1/4 of recipe):
Calories 261; Fat 3.3g (poly 1.6g, mono 1.4g, sat 0g); Protein 7.1g; Cholesterol 41mg; Carbohydrate 51.4g; Fiber 3.6; Sodium 613mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

chickpea flour gingerbread bundt cake on a serving plate with some Christmas ornaments on the plate for decoration.
Previous
Chickpea Flour Gingerbread Bundt Cake {vegan, grain-free}
Next
Here's the Scoop

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Tracy

Thursday 18th of December 2008

Glad you're on the mend. Hope the demos went well -- if it were a gorgeous summer day, I may have been tempted to make the 6-hour drive to Pittsburgh!

Jenny

Wednesday 17th of December 2008

That is wonderful Camilla! I wish I was right in your area to come watch you do your magic! Have so much fun!

Your gnocchi looks just beautiful and so tasty. Have a great week!

teresa

Friday 12th of December 2008

Oh my, that looks AMAZING! I've always wanted to try gnocchi, but never knew what to do with it! I can't wait to give this a try! I love your blogs, I wish there were more food blogs with your enlightened vision!

Chris and Rebecca Lee

Friday 12th of December 2008

I just discovered your blog. It looks great and I love the healthy slant to your recipes. Can't wait to try some of these desserts. Your pictures look great! I chose you as one of the recipients of the Uber Amazing Blog Award. Go to my blog to pick it up! www.adventurecreations.blogspot.com~rebecca~

Mary

Friday 12th of December 2008

The gnocchi recipe will be well used here.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Power Hungry