For the love of Gnocchi!

Basil & Garlic Gnocchi...talk about good stuff!!!!

There is a pasta called gnocchi (pronounced nee-okee) that my son has fallen in love with lately. I have made it from scratch and have bought it ready made in the store and it's good both ways! Honestly...it takes a lot of effort to make homemade pasta so if you don't have time or know-how...just buy some good stuff at the store! Anyways...gnocchi is a pasta that is made with potatoes....and seriously...what is better than that?!?! If you haven't tried it...do so now!!! It's even delicious with no sauce at all! It's hard not to eat it all right after it's boiled and drained!

Boil the Gnocchi just until it is soft and it will rise to the top when it's ready!

Once your garlic and basil are sauteed, toss in the gnocchi and coat the pasta with the sauce.
Let the gnocchi soak up some of the sauce and allow the gnocchi "to brown" a bit in the olive oil and butter. Toss on medium-high heat for about one minute.


Olive Oil Sauce for Gnocchi
1/4 cup olive oil
1 tablespoon butter
1/2 cup finely chopped fresh basil leaves
3-4 cloves finely chopped garlic
1 teaspoon salt
1/4 cup reserved pasta water (to add if you want a "saucier" sauce)


Saute the garlic in the butter and olive oil until the garlic is soft. Add the basil leaves and saute with the garlic for about 1 minute. Add the drained Gnocchi and toss with the basil and garlic sauce. If you want more liquid, add a little of the pasta water that you reserved. Once pasta is coated, serve on a platter with shredded mozzarella and Parmesan cheese.

Gnocchi
6 potatoes, peeled, quartered
2-3 tablespoons salt
2 eggs, beaten
4 cups all-purpose flour

Boil the potatoes until soft, about 20 minutes. Drain well. Rice potatoes with a ricer and place on cookie sheets to cool. Let potatoes completely dry out.
Bring large stew pot of salted water to a boil.

Once the potatoes are dry, put them in a large bowl and mix in the eggs. Gradually but quickly stir in the flour.

Place the dough on a work surface and divide into 6 pieces. Adding flour as necessary, roll each piece of dough into a rope 1/2 inch wide. Slice ropes into 1/2-inch pieces. Drop gnocchi into boiling water, in batches. Cook for 2 to 3 minutes; they should rise to the surface when fully cooked. Remove with a slotted spoon and drain slightly before combining in your favorite recipe.

Serve the gnocchi with shredded mozzarella and Parmesan cheese on top.

We usually eat this as a meal but it's also a great side dish to grilled chicken or shrimp!

Trying out Gluten-Free Pasta

Gluten Free, Wheat Free & Casein Free Organic Elbows

with Marinara & Steamed Broccoli

This gluten free pasta is even organic...BONUS!

Neither my son nor I have Celiac Disease, a disease where those who have it basically are allergic to gluten, therefore unable to eat wheat, barley & rye. But as a chef, I have come across so many people in the last few years who have asked me about gluten-free items and choices.

I am really interested in developing some homemade gluten-free recipes, especially with using rice flour as it is a staple in the Middle East. But for now, I am just trying to get to know more about the disease and as my son and I were walking through the grocery store the other day, he noticed pasta made of corn.

I love that my son is very interested in food, especially new foods and items that seem interesting. I've talked a little to him about Celiac Disease and he noticed that the bag said "gluten-free" so he definitely wanted to try the pasta because when I told him about the disease, he couldn't imagine living life without pasta, bread, cakes, etc. I explained to him that now there are many gluten-free choices out there and he seemed to still question the whole idea of living gluten-free.

I was excited to make the pasta because I wanted my son to realize that there is life without gluten, and if there is a dietary restriction of any kind, there are solutions and choices especially in today's day and age. And I love when he tries new things, it opens his mind and his taste buds, which I absolutely adore

Boils like regular pasta...but has this beautiful yellow color.

The final dish topped with a chunky marinara & shredded mozzarella & served with steamed broccoli.

Taste Test.......

......here goes.....

I think this is a good sign.....

So even though we are not allergic to gluten, I've been researching the benefits of eating gluten free. I may not completely go gluten free but hey, why not incorporate some gluten free items in our diet. And when gluten free looks like the dish below...I'm there!