Roasted Gnocchi

A few weeks ago I mentioned my new favorite trick for making gnocchi.  Let me preface this by saying I tried to make super authentic homemade gnocchi once.  I attempted to make Giada's Sweet Potato Gnocchi because - well they have maple in them.  I was living with a family friend, just after moving to DC and she's not exactly a cook.  In fact the only "bowl" she had in the house was her pasta pot.  I made do but well, not ideal for trying complicated cooking.



My gnocchi came out like balls of glue.  It was the most disgusting thing I think I've ever made.  I was at the peak of being poor and unemployed, yet I think I still threw the whole batch away.  Their only redeeming quality was that they were covered in a brown butter maple sauce, which I'm pretty sure I drank.  I'm just not Giada, but that's OK with me.  So when my old coworker's sister taught me this trick for making pre-packaged gnocchi I was quite excited.  Gnocchi was back on my radar!

(Side note: yes, that's a Spotted Cow in the background.  The Monkey Scientist flew into Milwaukee on his way home from Florida and stopped on his way back to Chicago to get me some of this rare gem of a beer.  It was perfectly paired with this Midwestern weeknight dinner of pork, gnocchi and asparagus!)



This is literally the easiest way to make gnocchi ever.  Is it a little more Sandra Lee than Giada?  Sure.  But I know my limits.  And the result is about 10000 times tastier than my glue-ball fail.  They are toasty and crunchy on the outside with a nice soft bite on the inside.  I like this version the best, with a little bit of a kick from some Cajun seasoning, but you could really make them any way you like.  The original version I had left out the Cajun seasoning and added shredded Parmesan that crusted up like the outside of an Asiago cheese bagel.  The possibilities are endless!



Roasted Gnocchi

Ingredients
1 package of pre-made gnocchi
2 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp Cajun seasoning

Instructions
1. Preheat the oven to 380 degrees F.
2. Place the gnocchi on a foil-lined baking sheet and toss to coat with olive oil, salt, pepper, and cajun seasoning.
3. Bake for about 20 minutes, tossing a few times, until the outsides are crispy but the insides still have a bite.

Mini Chicken Meatball Soup

My mom, since she's so wonderful, sent me a Valentine's Day care package.  I felt like I was at camp again.  It was amazing.  Does everyone else feel totally special when they get a package in the mail?  Even if I order something from Amazon, I get excited when it comes.  But when Mom sends something, that's the absolute best.



This Valentine's Day, she sent heart-shaped Junior Mints, a special pack of Starburst, the adorable red slotted spoon below, and the absolute cutest pasta I have ever seen (above).  Check it out - little hearts!  I've been saving it for a special occasion, and when I saw a recipe that called for small pasta I thought it was just the time to break it out.  Fortunately, this recipe only calls for a little bit of pasta, so I still have some left for a second recipe!



This recipe called to me because of the little meatballs.  Mom absolutely loves Italian Wedding soup, and although the kind that comes in a can just entirely freaks me out, I am a fan myself when it's fresh.  How can you not just love meatballs floating in soup.  It reminds me of matzoh balls, but with more flavor.  Fantastic.



I have to admit, I got a little bit wary adding water into this soup.  When I make soup, I like to use all stock. That's where all the flavor is at!  Next time, I probably would use all stock, but it was still really good.  The broth picked up a lot of flavor from the meatballs and veggies while it was simmering, plus I seasoned it well with Cajun seasoning, salt and pepper.  It was not the spice-fest that the Monkey Scientist loves, but it had a lot of flavor.



The most flavor in this recipe, though, came from the meatballs.  They were jam packed with flavor!  I had a jar of chicken seasoning in my pantry for a while now, and I was excited to get to use it.  It really brought out the meatiness of the chicken and made the meatballs hearty and delicious.  Even though it wasn't a soup day (it was in the mid 60s in DC), I was glad we squeezed this recipe in before soup season ends.  We both thought it was quite delightful.