Pan-Fried Gnocchi with Mozarella, Side Salad

Mark's iphone somehow takes better pictures than my camera..

Gnocchi

I adapted this pan-fried gnocchi dish from a recipe I found in a One Pot cookbook that I picked up from (what I term) Virginia’s Walmart of thrift stores. These books are usually great - full of cheap, easy recipes that lend themselves to variation. 

Homemade gnocchi looks like a fun project that I intend to tackle one of these days, but it's definitely an arduous endeavor for a busy week. In any case the packaged gnocchi I picked up from Trader Joe's (only about $1.99) came out great. We had some problems with it sticking, but with the pan we were using this didn’t seem avoidable.

This dish is the best comfort food. It’s also easy to amend based on personal preference and whatever's readily on hand. The arugula and spinach can be switched out for more bitter greens like swiss chard, the chickpeas for cannellini beans, etc. It tasted great with the green salad below.

Feeds 5-6 ravenous individuals.

Recipe

5 cloves chopped garlic

1 package gnocchi

1 onion, chopped

1/3 cup chopped fresh basil

4 cups arugula

2 cups chopped spinach

1 15-ounce can diced tomatoes

1 15-ounce can rinsed chickpeas

1/2 teaspoon pepper

1 tsp salt

1 cup shredded mozzarella cheese

Several tablespoons olive oil

Directions

1.   Heat about 1 tbsp. oil in a large nonstick skillet over medium heat. Add gnocchi and cook until plump and starting to brown. Transfer gnocchi to a bowl.

2.   Add more oil to the skillet and cook the onion over medium heat, stirring, for 2 minutes or until soft.

3.   Stir in garlic and 1/2 cup of water. Cover and cook until the onion is soft.

4.   Add the greens and cook until starting to wilt.

5.   Stir in the canned tomatoes, chickpeas, basil, salt and pepper and bring the mixture to a simmer. Stir in the gnocchi and coat with the cheese. Cover and cook until the cheese is melted and the sauce is bubbling.

6.   Serve piping hot.

Side Salad

This salad is a personal long-time favorite that holds some special meaning. Growing up, you know how that one friend’s house became your inevitable go-to for when all else failed?  Well my group of friends invariably ended up at our friend Sam's. Alongside other perks, including her enormous collection of CDs and hours upon hours of Donkey Kong, Sam’s mom is a fabulous cook. She’s also the type who makes nightly dinners for the family and hosts elaborate dinner parties for her friends, which is how I always envisioned myself to turn out.

Anyway, she knew I worshiped this salad and unfailingly offered me a bowl when she made it. I've been making variations of her recipe ever since the 9^th or 10^th grade - I guess that's about 10 years, give or take - and have yet to find it any less than amazing.

Recipe

1 package spring mix salad greens
1 pint cherry tomatoes, halved
8 oz. feta cheese, crumbled
1/2 med. red onion, chopped
1 small zucchini, peeled and chopped
1 16 oz. jar sliced pepperoncini peppers, drained
4 tbsp. pine nuts
1/2 cup olive oil
1/4 cup white balsamic vinegar
Salt and pepper to taste

Directions

1.   Make the dressing: mix oil, vinegar, salt and pepper in a small bowl.

2.   Coat the pine nuts very lightly and toast, either in a pan or toaster oven. Watch carefully as they brown very quickly.

3.   Combine all ingredients, including toasted pine nuts, in a large bowl. Pour the dressing over and toss until well combined.

4.   Serve immediately. Keeps well with the dressing for about half a day.