I admit I was a gnocchi-virgin until my tryst with this Italian Gnocchi yesterday(If you are one too, check this). It was so amazing it definitely will not be a one-time thing. I could not help myself from cracking this one. The virgin and fling thing was staring at me right in the face! And finally… FINALLY, I got to say “If you think you haven’t got time to cook; then think again!” words from Jamie Oliver, one of my favorite chefs because this recipe gets done well under 15 min with a salad too!
Yesterday, I had to make lunch only for myself. Cooking for oneself can be quite boring. You have to put in all the effort and praise yourself! I kept putting off lunch until I got very hungry and was forced to enter the kitchen. Most of my cooking gets done very quickly. I am blessed to be able to work with four pots on the stove while chopping vegetables and not let anything burn. (I wish I had the same dexterity with everything else in life but the blessing almost limits itself to the boundaries of my kitchen :P) So, I timed my self yesterday and in 15 min, Viola! Italian Gnocchi! (Jamie, are you reading this? Can I come over to your show sometime? Plleeeeaaase?) 😀
Since I had never had gnocchi before, I decided to keep it simple and play with a base I am familiar with, tomato-basil. I just bought some potted herbs and have placed them in my kitchen balcony. I am loving the whole, going into the balcony, breaking off a few sprigs of fresh herb and adding it into my recipe. Ah! The joy of farming! Lol. That’s as much farming that I could ever do in life (I did not even plant them myself!).
If you do not happen to have fresh basil with you, use dried basil or even dried oregano or even a blend of dried herbs (Usually sold under the name of Italian seasoning). I used the Delallo potato gnocchi and was happy with the results. I don’t have anything to compare it against but I don’t think it could get any better unless of course it is homemade, Well, lets keep that for another day, shall we? For now, enjoy your 15-min meal with this recipe for