Gnocchi with Tomato Basil Sauce and Bruschetta

Step one in becoming a good cook: TRUST YOUR INSTINCTS! I know this… I follow this… and yet I didn’t listen to my gut today. I thought that the gnocchi recipe I was basing mine off of seemed to have too much flour but I had never made gnocchi before so I went with it… And boy oh boy was the gnocchi too floury. So, in this post I’m gonna guesstimate the correct amount of flour (and I’m gonna add more spinach) so that you won’t have the same problem. Because when gnocchi is cooked correctly it can be DELICIOUS.

As an appetizer:

Bruschetta

  • 1 Baguette (whole wheat preferably, but I had white on hand), cut
  • 1 Roma tomato, chopped
  • Fresh Basil, to taste, chopped
  • 2 cloves Garlic, 1 chopped, the other whole
  • 3 tbsp. Balsamic Vinegar
  • Optional, add Mozzarella before toasting

Rub the whole garlic clove onto each piece of bread (one side only). Place into a preheated oven (to 350) for 5-10 minutes (or until browned). Meanwhile, mix the tomato, basil, garlic, and balsamic vinegar. When bread is done, top with the mix. It’s so easy and SOOO yummy!

Spinach Gnocchi with Tomato Basil Sauce

  • 1 lb. Red Potatoes (keep skin on)
  • Salt/Pepper, to taste
  • 2 1/2 cups Spinach leaves
  • 2 tbsp. Vegan Margarine
  • 1 Egg, beaten
  • 1/2 cup Whole Wheat Flour
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Shallot, chopped
  • 1 tbsp. Tomato Paste
  • 1 can Chopped Tomato
  • 3 tbsp. Fresh Basil, chopped
  • 1/3 cup Red Wine (plus extra for drinking)
  • 2 tsp. Sugar

Cook the potatoes in their skins in a pot of boiling salted water until tender all the way through (took mine 35 minutes). Drain and press through a strainer (remove the skins as they come off). Cook the spinach in the hot water for 5 minutes (or until wilted). Chop the spinach and add to the potatoes. Add the margarine, egg, and half of the flour to the mixture. Mix well. On a floured counter, knead the rest of the flour into the dough. Roll the dough into thin ropes and cut 3/4 inch pieces. Press the center of each to curl the sides of the gnocchi. Let chill in the refrigerator.

Meanwhile, in a large pan, saute the chopped shallot in the olive oil until a little browned. Add the tomato paste, tomatoes, basil, red wine, and sugar and season with salt and pepper to taste. Bring to a boil, then simmer for 20 minutes.

Bring a large pot of slightly salted water to a boil and add the gnocchi. Cook until the gnocchi rise to the top of the water. Drain and top with the sauce.

ECO-BENEFITS:

  1. Homemade pasta does not have the transportation and packaging that are involved in pre-made pasta.
  2. Organic, local spinach, basil, tomatoes, and garlic are eco-friendified!
  3. Vegan butter cuts back on the amount of animal byproduct and therefore helps fight global warming!
  4. Whole wheat flour and bread uses less energy because it is not refined.
  5. A benefit just for you: Because this recipe calls for wine it basically tells you to enjoy a glass while you cook!
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One response to “Gnocchi with Tomato Basil Sauce and Bruschetta

  1. your pics look awsome … p.s. i got an italian culture cookbook from by brother for my bday and it weighs like 50lbs i sware, i’ll have to show you… ❤ b

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