Welcome to my first blog post about gnocchi and my second blog post in a row about one pot meals.
Why is Italian food so incredibly delicious? Why does everyone, and their mom, crave it on a daily basis? Well I'm only half Italian so I can't fully answer that. The French Canadian side of me can only give comments on Poutine. The only response I can come up with is carbs...and simple ingredients. Unlike other cuisines, "cough France" the cuisine of Italy is purely simple. They don't need to add numerous ingredients, deep fry their fish, or plop in a stick of butter to their meals because it just tastes so good on its own.
Naturally, I learned about Italian ingredients when I stayed with a family in Italy. I hopped off the train in Milan, ready for a culinary adventure, only to find that the family had set up a dinner that consisted of McDonalds fries and chicken nuggets for us. The sweet parents thought that us Americans couldn't tolerate anything else but deep fried processed suspicious meats. I can't help but smile thinking of the memory, because they were trying so hard to please us. Much to my delight I was able to impress the mother and of course give Americans a bit of credit, when I correctly identified gorgonzola cheese, requested Fernet, and agreed with her that DeCecco pasta is the best.
In Italy, the quality of ingredients is key. I learned this when I reluctantly bit into a fresh tomato while abroad with my host family. Fun fact, I used to DESPISE raw tomatoes. This tomato was unlike anything I tasted. So unbelievably delicious. It quickly became an ordinary breakfast staple of mine. A bunch of fresh sliced tomatoes was not something I ever envisioned starting my day with. Honestly, the only thing I can equate these tomatoes to is taking a shot of real Russian vodka after drinking Smirnoff for four years of college (something I also experienced that year).
When it comes to making simple pasta sauces I uphold the same philosophy as stated above. Italian ingredients are the best. That is why I always buy canned tomatoes when making sauce. Shhh. Don't tell my dad who plants over 100 tomato plants in his garden each summer. Every time I make sauce with fresh tomatoes, I kind of like the canned better. That being said, don't go out and buy your ordinary run of the mill generic canned tomatoes. You NEED San Marzano imported from Italy. They are pricey but so worth it. However do not worry! Stay tuned to my blog for dozens of amazing recipes that will be featuring my dad's delicious stash of fresh produce. I just become a tomato snob when it comes to simple sauce, I swear.
Gnocchi and I have a bit of a love hate relationship. Sure it tastes amazing, and who doesn't adore with their cute little mini pillowy shape. What I don't like is that gnocchi tends to get gummy. For all of your Trader Joe's fans, I still to this day do not understand how you eat that cauliflower gnocchi. I usually end up with a substance that cannot be differentiated from kindergarten paste. I struggled over the years but finally after reading recipe upon recipe instructing you to cook gnocchi according to package directions and drain, I realized, why don't I just cook it in the sauce? Unlike traditionally dried pasta, gnocchi only takes 2 - 3 minutes to cook. Well it worked perfectly, and as long as I have enough liquid sauce, I will always be cooking my gnocchi directly in one pot.
Ingredients:
1/4 cup olive oil
1 onion finely chopped
3 cloves of garlic minced
1 tsp (or more to taste) of red pepper flakes
1 tbsp fresh or 1 tsp dried oregano
1 24oz can crushed San Marzano tomatoes
Kosher salt and fresh ground black pepper
1 package gnocchi (16 oz)
8 oz mini mozzarella balls
parmesan cheese (for garnish)
fresh basil (for garnish)
In a non stick skillet heat olive oil over medium high heat. Add in onion and sauté until onions are translucent, about 4 minutes. Add in garlic, oregano, and red pepper flakes. Stir to combine and cook until garlic is fragrant, about 1 minute. Add in tomatoes and season to taste with salt and pepper. Bring to boil and let sauce cook for 20 - 30 minutes to reduce. Once the sauce reaches desired thickness add in the package of gnocchi. Stir to combine and cook until gnocchi is done, about 5 minutes. Top with mozzarella balls and broil on low for 3 - 5 minutes. Serve with fresh basil and parmesan cheese.
1/4 cup olive oil
1 onion finely chopped
3 cloves of garlic minced
1 tsp (or more to taste) of red pepper flakes
1 tbsp fresh or 1 tsp dried oregano
1 24oz can crushed San Marzano tomatoes
Kosher salt and fresh ground black pepper
1 package gnocchi (16 oz)
8 oz mini mozzarella balls
parmesan cheese (for garnish)
fresh basil (for garnish)
In a non stick skillet heat olive oil over medium high heat. Add in onion and sauté until onions are translucent, about 4 minutes. Add in garlic, oregano, and red pepper flakes. Stir to combine and cook until garlic is fragrant, about 1 minute. Add in tomatoes and season to taste with salt and pepper. Bring to boil and let sauce cook for 20 - 30 minutes to reduce. Once the sauce reaches desired thickness add in the package of gnocchi. Stir to combine and cook until gnocchi is done, about 5 minutes. Top with mozzarella balls and broil on low for 3 - 5 minutes. Serve with fresh basil and parmesan cheese.
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