Wednesday, May 05, 2010

recipe: pan fried gnocchi with mushrooms and asparagus


One of my favorite foods blogs is VeganYumYum. Lolo's recipes are approachable, interesting and full of flavor. She doesn't shy away from a tablespoon of sugar when making stir fry, she throws together opposing flavors and makes them work, and she has a great section of How-To tips on her blog, which has taught me many important things about life (such as how to supreme an orange - very vital!).

Unfortunately, Lolo hasn't been updating her blog lately, which has gravely disappointed my taste buds. On the bright side, she has an extensive archive of recipes that are delicious, innovative and beautifully photographed, all ripe for the picking! The following recipe is one of my favorite ways to prepare gnocchi. Fast, easy, flavorful, and a great pre-race carb alternative to pasta. ;) Enjoy!


Pan-Fried Gnocchi with Mushrooms and Asparagus (adapted from VeganYumYum)


2 Tbs Olive Oil, give or take
1 9-oz Package Fresh Gnocchi
1 Package White Beech Mushrooms, trimmed
1 Bunch Asparagus Tips
1/4 Cup Roasted Red Pepper, diced
2-3 Canned Water-Packed Artichoke Hearts, sliced
1/8 tsp Salt, plus more for seasoning
Fresh Black Pepper

Heat a well-seasoned cast-iron skillet or non-stick pan over medium high heat. Add mushrooms and a teaspoon of oil. Saute until golden brown, 2-3 minutes, adding a pinch of salt. Set aside.

Add the asparagus, roasted pepper, and artichoke hearts to the pan, with a teaspoon of more oil if needed. Add 1/8 tsp salt to season. Saute for 2-3 minutes until tender and the artichoke hearts and asparagus are beginning to color. Remove from pan and set aside.

While the pan is still hot (medium-high heat), add the raw gnocchi and enough oil to coat well. Cook for 3-4 minutes until golden brown on all sides and slightly puffy. Once cooked through, add the asparagus/artichoke/pepper mixture back to the pan and toss gently until well combined. Season with more salt and pepper if needed.

Plate, adding the cooked mushrooms to the top before serving.

2 comments:

  1. Boo. John doesn't like gnocchi so I haven't had an excuse to make it lately. I'll have to try it this way, though.

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  2. I can't believe Nathan has a personal gourmet chef and he doesn't even have to pay! He's living like Oprah as a graduate student! :) Chrissy, if you want to quit your job and just deliver food delights, I bet you could get a lot of subscribers (like me).

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