Sunday, June 19, 2011

The Weekly Vegetable: Pan-Fried Gnocchi with Spicy Sauteed Greens

For the first meal made with CSA ingredients, I was thinking big. I was honestly thinking of preparing everything from yesterday's "menu exercise" post. But by the time I picked up my share and dragged it - plus other assorted groceries - home, I was sweaty and grouchy and wanted something much less involved. I decided to push the elaborate salad until the next day and just focus on the gnocchi, which would only require a couple of the vegetables, particularly ones that didn't have to be chopped in difficult ways. I also took the logical shortcut and bought prepared gnocchi at Shaw's.

This dish was ridiculously easy to make. By the way, most of these CSA "recipes" that I share with you won't have exact amounts or cooking times. They're designed to be easy starting points for improvisation. (And by "designed," I really mean that I threw a bunch of stuff together in the kitchen, it actually worked out, and now I'm sort of telling you how to replicate it.)

  • Gnocchi (I used prepared; make your own if you feel like it)
  • Greens to sauté (I used Swiss chard and red Russian kale; spinach and broccoli rabe would probably be good alternatives, as well as most other dark leafy greens)
  • Garlic (chopped)
  • Frank's Red Hot
  • Tomatoes (I used a can of diced tomatoes with chipotle that I received at an event ages ago)
  • Olive oil

Start boiling water for the gnocchi. While it's heating up, get your greens washed and torn and ready to be sauteed. Chop up a clove or so of garlic as well. Cook the gnocchi once the water's boiling; the prepared gnocchi that I bought only needed about two minutes.

Drain the gnocchi and set it aside for a moment. Heat up some oil and the chopped garlic in a pan large enough to accomodate all the greens. (Keep in mind that greens like kale cook down a lot, so use more than you think you want.) Once the oil is hot, add the gnocchi. Don't shake it around too much at first - let one side start getting crispy.

When the gnocchi is almost fried as much as you want, add the greens and the Frank's. (Give it a generous drizzle of Frank's if you like some heat. This is one of the main components of the original Buffalo wing sauce, folks. This and butter.)

Finally, add some tomatoes - diced or however you prefer. Cook everything to the desired doneness. It'll probably only need a minute or so more at this point.

That's it! Not very ambitious...but it was delicious!

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