Gabriela's Kitchen

Gnocchi á la Gabriela

Monday was the first offical night in our new apartment. We’ve slowly been hauling our belongings in rolling suitcases and duffle bags down the streets of Harlem and up four flights of stairs to our new abode. I’m getting so buff.

It was also the night before Alex’s first Law School exam of the semester, thus I wanted him to eat a healthy and hearty meal. I decided to make Gnocchi, the thing he always asks for but for some unknown reason I never make (and it’s so easy!).

Here’s the recipe. Buon Appetito!

Ingredients

1 pound 1.6 oz. package Potato Gnocchi (I use Archer Farms vacuum packed Potato Gnocchi from Target, less than $2/package)

If you perfer to do it all from scratch click here.

¼ C. sundried tomatoes chopped into 2 mm. slivers

4 cloves garlic, minced

1 small red onion (Cut onion into quarters, then slice each quarter into 2 mm slivers)

2 C. loosely packed fresh basil (I just approximated)

1 tsp. Salt

¼ C. Extra Virgin Olive Oil

¼ C. slivered almonds

Bring about 6 cups of salted water to a rolling boil. Add gnocchi and cook on medium heat, stirring every 30 seconds for 3-4 minutes until the gnocchi floats. Drain and briefly rinse in colander with lukewarm water.

In same pot on medium, heat olive oil. After a minute add garlic, onion, basil and sundried tomatoes. Cook on low for 5 minutes stirring occasionally. Meanwhile, toast the almonds in a small frying pan on medium heat.  Make sure to stir thoroughly so they toast on all sides and do not burn.

Add gnocchi to the ingredients in the pot and toss (don’t stir), then let simmer for an additional minute. Serve. Garnish with the toasted almonds.

Serves 3-4.

Until we have time to get a kitchen table, picnic and books.