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Gnocchi with Summer Vegetables

August 2, 2016 Leave your thoughts Print this page

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All of those colors can only mean one thing: summer is here! Huzzah!

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Look, I love summer. Don’t get me wrong. I love that it’s light out so late and the farmer’s markets are teeming with fresh fruits and vegetables. I love being able to practice yoga whenever I want and having the time to catch up on all of the pleasure reading I’ve missed over the course of high school. I love singing and playing my ukulele in the grass and listening to Iron & Wine and Bob Dylan in my room. But holy crap I want summer to be over.

As you know from my relentless complaining, senior year kinda sorta really sucked. Nothing really horrendous happened, but so many bad little things piling up one on top of another totally tanked my year. Sometimes, there’s bad energy that settles and you have to wait for it to pass. Life is a balancing act: you have periods of where lots of good things happen, periods where lots of icky things happen. It all evens out in the end, but it doesn’t feel that way when you’re in a moment of suckitude. And this year was one big moment of suckitude.

I was really ready to go at the end of my junior year, and unfortunately, senior year wound up being sloppy seconds. I made a bunch of mistakes and lost several of my closest friends, which stunk. I know people come and go, for life is an ebb and flow, but it felt like so many people were going this year. I felt disconnected, and the aha moment where everything clicked again never came. I like spending more time alone than with others, but there’s a difference between being alone and feeling lonely. And the latter feels yuck.

I don’t usually get embarrassed about things — hell, I came to school dressed as a giant tomato once — but for some reason, I feel ashamed about this year. I felt the claws of my old anxiety sinking back in as the embarrassment swirled in limitless circles in my head. I feel foolish, and I know I’ve been particularly unkind to myself recently, something I’ve struggled with for years. I want to shake it all away but it stays as I meditate and play my favorite songs by The 1975. I hate it. I thought I had moved on from this!

That’s the thing with anxiety. It’s two steps forward, four steps back. Sometimes it eats you. Sometimes you make sure it gets served. But when you’re in it, it makes you feel insecure, regretful, misunderstood. It pushes people away for you. It makes you think everyone hates you. But still, you soldier on and smile when you can, because you know you are better than your anxiety, and one day, the switch will flip and your thoughts will become rational again. It’s a practice.

I just want to be college Abby already. The Abby who, wearing a leather jacket with a yoga mat slung over her shoulder, runs into someone she knew from high school on the subway and grins because she’s a city girl now. The Abby who goes to concerts on Monday nights in Williamsburg. The Abby who carries a thoughtful little journal in which she writes existential haikus in Washington Square Park. I know that Abby is coming soon — 26 days, to be exact — but it all just seems so far away. And it’s frustrating.

You know what the best way to channel your frustrations is? Gnocchi!

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I find the process of making gnocchi so therapeutic. It might seem tedious to some people, but to me, there’s nothing more relaxing than rolling out potato dumplings.

My dad and I attempted to make gnocchi for the first time when I was in fifth grade. Let’s just say our foray was not exactly successful. All I can remember is that the process was messy and confusing, and when we dropped our “dumplings” in boiling water, they disintegrated. Whoops. My mother, queen of cleaning, vowed that we would never make gnocchi again on account of such a disaster.

Years later, I tried again on my own, and this time, my gnocchi worked. (My mom actually liked them, to her surprise!) Over the past year or so, I’ve gradually been refining my gnocchi technique, learning how to put together the tastiest plate possible with a variety of colors and textures.

Most Italian chefs take a simple approach when it comes to serving gnocchi, usually serving the dish with pesto or a very simple cheese or tomato sauce. While there’s something to be said about showcasing the gnocchi pretty much on its own, I like serving these soft, chewy dumplings with lots of vegetables for some varied flavor and texture. I don’t like dishes that are all soft; rather, I like my meals to be crunchy and smooth and everything in between.

By pairing the gnocchi with roasted tomatoes, zucchini, corn, and basil, you not only get a ton of veggies in your dinner, but also the joy of having a party of flavor in your mouth. While I loved this combo, I look forward to making gnocchi later this summer with eggplant, peppers, and other tasty produce.

Gnocchi might seem intimidating, but don’t be scared! The first time you make it, I highly suggest setting aside an afternoon to conquer your project. You’ll feel much better with extra time on your hands.

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Gnocchi with Summer Vegetables

Ingredients

Prep Time 1 hr
Cooking Time 1 hr
Total Time 2 hr
Yield 4-5 servings

For the gnocchi:

2 lb starchy baking potatoes (about 2 large baking potatoes)

1 egg

1 teaspoon of salt

1/4 teaspoon of pepper

1/4 teaspoon of ground nutmeg

1/4 cup of grated parmesan cheese

1 1/2 cups of all-purpose flour, plus more for dusting

For the vegetables:

2 lb cherry tomatoes, halved

2 cloves of garlic, smashed

2 large zucchinis or summer squashes, halved and sliced into half moons

1 head of basil, leaves finely slivered

2 cups of fire-roasted corn or 2 ears of grilled corn, kernels separated

1/4 cup of olive oil, divided, plus more to taste

2 teaspoons of salt, divided

1/2 cup of shredded parmesan cheese (optional)

Directions

For the gnocchi:

Preheat the oven to 400 degrees. Place the potatoes directly on the oven rack and bake until tender, about 35 to 40 minutes.

Let the potatoes cool for just a few minutes upon removing from the oven, then peel off the skin and discard.

Using a ricer, food mill, or box grater, process the potatoes. Dust a clean workspace with plenty of flour and spread the riced/grated potatoes in a thin, even layer atop the flour. Let cool.

Meanwhile, beat together the egg, 1 teaspoon of salt, pepper, and nutmeg in a small bowl. Once the potatoes are cool, form them into a mound and make a small hole in the center. Pour the egg mixture into the hole and, using a large fork or your hands, incorporate the egg into the potato.

Pour flour in, 1/2 cup at a time, until a slightly sticky dough begins to form. (I highly recommend using a dough scraper to incorporate all of the flour!) Towards the end, add the 1/4 cup of cheese. If you feel the dough is too sticky, add more flour — but don’t go overboard!

Remove the dough ball and re-dust the workspace with plenty of flour. Using a sharp knife or dough scraper, cut the dough ball into six equal pieces. Roll each piece into a ball, then roll the ball into a log about 1/2 inch wide. Cut the log into 1 inch long rectangles.

Gently roll and squish each rectangle so it’s a decent-looking dumpling. A lot of people roll the gnocchi against a fork to create ridges, but that’s too fussy for me, so I just leave them as is. It saves time in an already labor-intensive recipe.

Repeat the process with the remaining dough balls. Line two large baking sheets with parchment paper and place the gnocchi atop them until you’re ready to boil them.

For the veggies:

Preheat the oven to 400 degrees. Grease two large baking sheets with olive oil. On one sheet, toss the tomatoes with the garlic, 2 tablespoons of olive oil, and 1 teaspoon of salt. On the other sheet, toss the zucchini half moons with the other 2 tablespoons of olive oil and 1 teaspoon of salt. Roast both in the oven until the zucchini is golden-brown and the tomatoes begin to bristle, about 25 to 30 minutes. Set aside.

To assemble:

Bring a large pot of salted water to a boil. Add the gnocchi, 1/4 of the batch at a time, and remove from the pot with a slotted spoon when each dumpling floats to the top. Place the cooked gnocchi in a large bowl.

Once all of the gnocchi have finished cooking, add the roasted vegetables, corn, cheese, basil, and a little drizzle of olive oil to taste. Toss together and add a little salt and/or pepper, if necessary. Serve immediately.


Here’s to potatoes, vegetables, and letting go to move forward. See you soon, loves. <3

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Gnocchi with Summer Vegetables

July 25, 2016 Print this page

If I were a food, I’d be gnocchi: a happy potato dumpling! 🙂 While the gnocchi takes some time to prepare, the result is so worth it: fresh, chewy, slightly doughy pasta with fresh notes of basil, the sweetness of corn, and umami zing of roasted tomatoes and zucchini.

Inspired by this recipe

Ingredients

Prep Time 1 hr
Cooking Time 1 hr
Total Time 2 hr
Yield 4-5 servings

For the gnocchi:

2 lb starchy baking potatoes (about 2 large baking potatoes)

1 egg

1 teaspoon of salt

1/4 teaspoon of pepper

1/4 teaspoon of ground nutmeg

1/4 cup of grated parmesan cheese

1 1/2 cups of all-purpose flour, plus more for dusting

For the vegetables:

2 lb cherry tomatoes, halved

2 cloves of garlic, smashed

2 large zucchinis or summer squashes, halved and sliced into half moons

1 head of basil, leaves finely slivered

2 cups of fire-roasted corn or 2 ears of grilled corn, kernels separated

1/4 cup of olive oil, divided, plus more to taste

2 teaspoons of salt, divided

1/2 cup of shredded parmesan cheese (optional)

Directions

For the gnocchi:

Preheat the oven to 400 degrees. Place the potatoes directly on the oven rack and bake until tender, about 35 to 40 minutes.

Let the potatoes cool for just a few minutes upon removing from the oven, then peel off the skin and discard.

Using a ricer, food mill, or box grater, process the potatoes. Dust a clean workspace with plenty of flour and spread the riced/grated potatoes in a thin, even layer atop the flour. Let cool.

Meanwhile, beat together the egg, 1 teaspoon of salt, pepper, and nutmeg in a small bowl. Once the potatoes are cool, form them into a mound and make a small hole in the center. Pour the egg mixture into the hole and, using a large fork or your hands, incorporate the egg into the potato.

Pour flour in, 1/2 cup at a time, until a slightly sticky dough begins to form. (I highly recommend using a dough scraper to incorporate all of the flour!) Towards the end, add the 1/4 cup of cheese. If you feel the dough is too sticky, add more flour — but don’t go overboard!

Remove the dough ball and re-dust the workspace with plenty of flour. Using a sharp knife or dough scraper, cut the dough ball into six equal pieces. Roll each piece into a ball, then roll the ball into a log about 1/2 inch wide. Cut the log into 1 inch long rectangles.

Gently roll and squish each rectangle so it’s a decent-looking dumpling. A lot of people roll the gnocchi against a fork to create ridges, but that’s too fussy for me, so I just leave them as is. It saves time in an already labor-intensive recipe.

Repeat the process with the remaining dough balls. Line two large baking sheets with parchment paper and place the gnocchi atop them until you’re ready to boil them.

For the veggies:

Preheat the oven to 400 degrees. Grease two large baking sheets with olive oil. On one sheet, toss the tomatoes with the garlic, 2 tablespoons of olive oil, and 1 teaspoon of salt. On the other sheet, toss the zucchini half moons with the other 2 tablespoons of olive oil and 1 teaspoon of salt. Roast both in the oven until the zucchini is golden-brown and the tomatoes begin to bristle, about 25 to 30 minutes. Set aside.

To assemble:

Bring a large pot of salted water to a boil. Add the gnocchi, 1/4 of the batch at a time, and remove from the pot with a slotted spoon when each dumpling floats to the top. Place the cooked gnocchi in a large bowl.

Once all of the gnocchi have finished cooking, add the roasted vegetables, corn, cheese, basil, and a little drizzle of olive oil to taste. Toss together and add a little salt and/or pepper, if necessary. Serve immediately.


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