What is Gnocchi? It is defined as an Italian dumpling made of potato, semolina, or flour, usually boiled and served with soup or a sauce. The first time I had this dish was at Maggiano’s, an Italian food franchise on the east coast. I had seen these little dumplings made on multiple cooking shows, but never had the opportunity to taste them myself. As soon as I saw the dish on the menu, I had to have it.
I was not disappointed by the dish at all. The dumplings are tender; their texture can not really be compared to basic pasta. They don’t have a lot of bite but they stand up well to sauce without getting soft. I had mine in a Arriabata sauce, a spicy tomato sauce, topped with Parmesan cheese. I let Alvin taste it but he thinks they are too soft. I had no complaints; in fact this dish makes me crave them all the time. The truth is they are a quick and healthy dish.
As usual, whatever I eat out I have to try to recreate at home. I am not so adventurous as to make the gnocchi from scratch but I do buy them frozen and they work well. I bought the “fresh” ones from the grocery store where you find the other fresh pasta but they were horrible. I don’t know if I overcooked them but they were gummy and tough….yuk. Below you will find a quick and tasty recipe for making Gnocchi ala Not Just Tofu. So good, so quick and so easy.
Gnocchi ala Not Just Tofu
- 1 bag of frozen Gnocchi
- 1 15oz can of crushed tomatoes
- 1 tbsp balsamic vinegar
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1 tomato, diced
- 1/4 cup of frozen green peas, defrosted
- 1/2 cup of Italian parsley, chopped and divided equally
- 2 tbsp Olive oil (extra virgin if fine too)
- salt and pepper to taste
- Cook gnocchi according to package and drain
- Heat olive oil in medium fry pan with a lid
- Saute onion and garlic till aromatic
- Add tomatoes and cook till broken down ( 3-4 minutes)
- Mix in crushed tomatoes and 1 tbs of balsamic vinegar
- Cook covered until heated through (3-4 minutes)
- Mix in green peas
- Season with salt and pepper
- Stir in 1/2 of the parsley and then the gnocchi
- Plate and garnish with the remaining parsley