From helen.watson@milkmarque.com Tue Mar 24 15:30:35 1998 Date: 18 Mar 1998 21:10:20 -0700 From: "Watson, Helen" Newsgroups: rec.food.recipes Subject: Veggie Gnocchi Bake Followup-To: rec.food.cooking > From: "Jackie Penny" > What do you do with potato gnocchi? I once had them in a restaurant and > they were delicious but must have been served with a sauce of some kind. I > have purchased some in the Italian section of a specialty shop - now how do > I prepare them, and with what do I serve them? Directions on the package > suggest - boil, season and sprinkle with parmesan but that is very blah! This is my current favourite way of serving gnocchi. Veggie Gnocchi Bake By: Can't Cook, Won't Cook, 30-1-98, Ainsley Harriott Yield: 2 servings 6 tablespoons extra virgin olive oil 1 red onion 1 clove garlic 1 red chilli; seeded, finely chopped 1/2 teaspoon fresh thyme leaves 175 g young spinach leaves 1 400-500 g pack fresh gnocchi 1 400 g can chopped tomatoes 2 tablespoons sun-dried tomato paste 1 175g carton roasted vegetable dip 150 g mozzarella cheese; ball type 1 small block Parmesan cheese 1 teaspoon Dijon mustard 1/2 teaspoon white wine vinegar 1/2 teaspoon runny honey 1 75 g bag mixed baby salad leaves salt and pepper Heat a saute pan with 2 tablespoons of the oil. Slice the onion, add to the pan and cook for a few minutes until softened. Crush in the garlic and add the chilli and thyme and cook for a few minutes. Add 1 tablespoon oil to a separate pan. add the spinach and cook down over a high heat. season generously and drain in a sieve set over a bowl. Plunge the gnocchi into boiling salted water and cook for about 5 minutes, or according to the packet. Add the tomatoes to the onion mixture with the tomato paste and roasted vegetable dip. Stir, season gently and cook over a fairly high heat until reduced slightly and thickened. Slice the mozzarella and finely grate the parmesan. Drain the gnocchi and return to the pan. Add the spinach and tomato sauce. Stir well to combine and tip into a shallow flame-proof terracotta bowl. Arrange the mozzarella on top of the gnocchi mixture and sprinkle over the parmesan. Place under the grill until bubbly and lightly golden. Place the mustard, vinegar, honey and seasoning in a screw topped jar and shake until the salt has dissolved. Add the remaining 3 tablespoons of oil and shake again. Place the salad leaves in small glass srving bowls and drizzle over some of the dressing. Toss gently to coat and serve with the gnocchi. Helen Watson More recipes at http://www.hwatson.force9.co.uk/ and http://www.milk-marque.co.uk/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.