Garlic-Chive Gnocchi

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I have a knack for timing cooking endeavors very poorly. I distinctly remember a weeknight my senior year of high school, sobbing over some uncooked hijiki sea vegetables that were supposed to be included in a rice dish to accompany some steamed fish.

I hadn’t read the recipe carefully and neglected to notice the little note about needing to rehydrate them, which, at that well-past-usual-dinnertime hour, was not going to happen. My dreams of whipping up an artfully prepared and wildly healthy Japanese dinner for my parents in time to write a paper on Toni Morrison, talk to my boyfriend on the phone, and be in bed at a reasonable hour, were crushed.

Tonight there was a moment, as I watched my misshapen chive-flecked gnocchi bobbing in a pot of boiling water, that I feared I had once again chosen a project far too ambitious for a Wednesday night. I should have waited for a care-free, leisurely Sunday afternoon to attempt gnocchi for the first time. But, no, common sense seems to have escaped me once again.

Twenty minutes later, however, as I dug into a plate of these (well before my bedtime!), I said a silent prayer of thanks to the kitchen gods for letting this little culinary experiment of mine come together in a timely fashion.

This is not your typical Italian gnocchi. Although I started with a recipe titled “How to Make Gnocchi Like an Italian Grandmother,” I quickly ended up making gnocchi like a 25-year-old With Too Many Asian Ingredients at Her Disposal . I added chopped garlic and Chinese Chives to the potatoes as I mashed them, then sauteed the boiled gnocchi in a mixture of sesame oil and soy sauce. Not the usual flavors for a plate of potato dumplings, but sometimes it’s nice to shake things up a little!

Recipe:
(adapted from 101 Cookbooks)

1 recipe Gnocchi
2 cloves garlic, finely chopped
2 tbsp finely chopped Chinese chives
2 tbps sesame oil, divided
2 tbsp soy sauce, divided

Follow the recipe instructions, adding the garlic and chives when you mash the potatoes.
After you pull the boiled gnocchi out of the water, set aside.
When all the gnocchi have been cooked, heat 1 tbsp of sesame oil in a large skillet over medium (sesame oil burns easily).
Add half the gnocchi and cook, shaking the pan, for about 1 minute. Add 1 tbsp soy sauce and cook one additional minute or two.
Transfer to a serving dish and repeat with the remaining gnocchi.

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