Fun Pacific Northwest fact #837:
It’s always damp.
So moss grows on everything. Like, everything. It’s this like neon green color that is actually quite pleasing to the eyeball but apparently when it grows in your yard it suffocates the grass and it cannot grow. Who knew?
Not this girl. So, spring arrives and I’m like, OK time to do some yard work. Let me call this lawn bruh and get a quote on what it would be to spruce up the place. Our house and yard combined are like approximately 5 square feet, so I’m thinking $200 max. Gentleman pays us a visit and takes a look. Please guess what this man quoted me. GUESSSSSSSSSSSSSSSSSSSSSSSS.
$850+. Note the + !!!!!!!!!!!!!!!!!!!
Nah man, I’ll get out there in my lil overalls and spread some seed myself, thnx though.
Time: 45 minutes (prep + cooking) | Serves: 4
- 1 package of gnocchi
- 1/4 cup of sundried tomatoes, chopped
- 1 cup of crimini mushrooms, chopped
- 1 onion, chopped
- 1 can of cannellini beans, drained + rinsed
- 2 cups of arugula
- 2 tbsp. of olive oil
- 1 tbsp. of lemon juice
- 1 tsp. of crushed red pepper
- S+P, to taste
- Parmesan cheese, for serving (optional)
- Heat 1 tbsp. of olive oil in a cast iron skillet over medium heat
- Add gnocchi + S+P into skillet, cooking for 8-10 minutes or until crisp + tender (no need to boil!!)
- Remove from pan
- Add remaining olive oil
- Add onion + S+P, cook for 2-3 minutes
- Add mushrooms + S+P, cook another 2-3 minutes
- Add sundried tomatoes + beans + crushed red pepper + S+P, cook 2 minutes
- Turn off heat + add arugula + gnocchi + a lil more S+P, warm through for 2 minutes
- Squeeze lemon juice on + sprinkle with parm if you want
- Serve hot
- Light some candles + get in bubble bath + bring skillet with you, prepare for romantic evening
Adapted from here ~ http://sweetpeasandsaffron.com/2015/10/pan-fried-gnocchi-with-sundried-tomatoes-and-white-beans.html