Gnocchi Skillet

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Fun Pacific Northwest fact #837:

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It’s always damp.

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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?

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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 + !!!!!!!!!!!!!!!!!!!

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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

Ingredients:

  • 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)

How to:

  • 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

 

Homemade Gnocchi in a Brown Butter Sage Sauce

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I love going on dates. I mean, I go with the same human every time, but I still get a thrill!

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Like, getting dressed up & having someone legally bound to take selfies with you is such a blessing.

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I can just be like, “K come down here on the porch where the lighting is brilliant & look cute while I smize!” & he still wants to sit through dinner with me…… Marriage is awesome.

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We just have so much fun being absolute morons. He’s totally on board when I want to get way overdressed to go to a normal restaurant. I just like tricking people into thinking we’re more elite than we are. Not that anyone actually wonders what our social status is, but you get what I mean. Leave them wanting more or something.

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His reward for letting me prance around all weekend were these lil guys.

 

 

Time: 3 hours (prep + cooking) | Serves: 2 as a main + 4 as a side

Ingredients:

  • 3 medium russet potatoes, peeled
  • 2 eggs, beaten
  • 1 1/2 cups of whole wheat flour + more
  • 1 tbsp. of olive oil
  • 1/2 cup of butter
  • 1 tbsp. of sage leaves, chopped
  • S+P, to taste
  • Parmesan cheese, for serving

How to:

  • Boil potatoes until fork tender, about 10 minutes
  • Let cool, cut in half + shred using cheese grater
  • Spread potatoes out on a floured baking sheet with plenty of salt, let cool for 1 hour
  • Pour egg + flour over potatoes
  • Combine into a dough ball
  • Knead into 4 sections
  • Roll into skinny little threads, add more flour if not pliable enough
  • Using a pizza roller, cut into bite size pieces
  • To a salted pot of boiling water, add gnocchi one at a time
  • When they float to the surface, they are ready to be removed
  • Heat olive oil in a large skillet over medium heat
  • Add gnocchi in batches, cooking until slightly browned + brown bits in the pan, repeat
  • Add butter to pan, letting melt
  • Add sage + swirl
  • Add all gnocchi + coat with butter + brown bits
  • Serve hot with parmesan cheese
  • Rub gnocchi all over self

Gnocchi Skillet

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This is the first time I haven’t had a job since I was 15. I don’t really know what to do with my hands during all of this free time.

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Wait, yes I do – TELEVISION!!!!!!!!!

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In between job applications, researching how to work for myself and meal planning, I have rekindled the very serious relationship I once had with fictional TV characters.

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For example, today I re-watched the Grey’s Anatomy season 8 finale. YOU KNOW WHAT EPISODE I’M TALKING ABOUT.

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Thus, making it completely acceptable to drown my sorrows in this piping hot skillet full of gnocchi.

Time: 25 minutes (prep + cooking)

Serves: 2

Ingredients:

  • 1 lb of whole wheat gnocchi
  • 5 links of chicken sausage (spicy jalapeno variety used here), cut in chunks
  • 1 pint of grape tomatoes, halved
  • 1 cup of spinach leaves
  • 2 tbsp. of basil, chiffonaded (is that a word?)
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of olive oil
  • S+P, to taste
  • Grated parmesan for serving

How to:

  • Cook gnocchi according to package directions
  • While gnocchi is cooking, heat olive oil in a cast iron skillet over medium heat
  • Cook chicken sausage for 3-5 minutes or until browned
  • Add tomatoes + S+P and cook until slightly blistered
  • Add gnocchi and cook for another 2 minutes
  • Add spinach + red pepper + S+P and cook until slightly wilted
  • Remove skillet from heat and fold in basil
  • Top with extra basil + cheese!!!!!

Idea came from this: http://www.thekitchn.com/recipe-gnocchi-skillet-with-sausage-amp-tomatoes-recipes-from-the-kitchn-206429