For Christmas, Austin bought me a package of gnocchi, which I think just means potato dumplings. I'd never cooked them before, never mind eaten them, so they've been sitting in our little pantry for almost 5 months now. Well, last night I did it-- I cooked the gnocchi, and we loved it! I just mixed and matched ideas from a whole bunch of online recipes I browsed. Here goes...
Ingredients:
1 cup zucchini, diced
1 cup tomato, diced
3 mini-onions (maybe shallots? I don't really know.), minced
2 cloves of garlic, minced
1 t. oregano
1/2 cup pesto sauce
salt and pepper to taste
2/3 cup almonds, toasted
3/4 cup shredded duck (or chicken. I thought I was buying chicken, but there was a duck head in the bag, so I'm pretty sure I bought duck.)
Parmesan cheese for sprinkling
18 oz. gnocchi, prepared
First, I prepared the gnocchi & the pesto sauce, setting them aside in separate bowls.
Then I cooked the garlic & baby onions in just about a teaspoon of oil before adding the zucchini cubes. I added some water a few times in order to add a little steam and keep things from burning. I wanted to cook the zucchini until it was tender but still a little crisp. When it felt like it was just about ready, I threw in the tomato cubes, the duck, the oregano, some salt, and the pesto sauce and stir-fried it for another one or two minutes.
Ingredients:
1 cup zucchini, diced
1 cup tomato, diced
3 mini-onions (maybe shallots? I don't really know.), minced
2 cloves of garlic, minced
1 t. oregano
1/2 cup pesto sauce
salt and pepper to taste
2/3 cup almonds, toasted
3/4 cup shredded duck (or chicken. I thought I was buying chicken, but there was a duck head in the bag, so I'm pretty sure I bought duck.)
Parmesan cheese for sprinkling
18 oz. gnocchi, prepared
First, I prepared the gnocchi & the pesto sauce, setting them aside in separate bowls.
Then I cooked the garlic & baby onions in just about a teaspoon of oil before adding the zucchini cubes. I added some water a few times in order to add a little steam and keep things from burning. I wanted to cook the zucchini until it was tender but still a little crisp. When it felt like it was just about ready, I threw in the tomato cubes, the duck, the oregano, some salt, and the pesto sauce and stir-fried it for another one or two minutes.
After that, I combined it with the gnocchi, topped with a sprinkle of Parmesan, a sprinkle of black pepper, and a sprinkle of toasted almond pieces. This was delish, and all in less than 15 minutes. Fantastic.
