Pan-fried, balsamic-glazed gnocchi and an introduction

It seems appropriate that my first post here should include an introduction. I’ll keep it short though and get to the food. For now, suffice it to say that when your wife is a webmaster, offhandedly saying things like “you know, I’ve been thinking about starting a blog,” mean that your Valentine’s day gift may in fact result your very own URL. It is a gift of time and talent very much in the vein of the farmer who surprised his wife with a heart made of manure. I hope to make the most of it.

And with that, I’ll move on to dinner…

Today’s relaxed weekend plans were pretty much destroyed when I woke up to the sound of my alarm clock, book, and glasses crashing to the floor courtesy of our cat who was having a bout of affection with my nightstand. The glasses were broken in half and my day was spent being shuttled around the city in search of an eye exam and new, hipster/librarian frames (I’m naked without them!). Dinner was fast and humble, but a favorite of mine, and one of a few I’m proud to have come up with on my own.

Pan-fried balsamic-glazed gnocchi

I apologize for the lack of measurements here. It’s just not that kind of recipe.

Ingredients:

Gnocchi (I sometimes make large batches & freeze it, but tonight it was store-bought)

Balsamic vinegar

1 Tbsp or so fresh sage, chopped

1-2 Tbsp extra virgin olive oil

Salt & pepper

Bring a pot of water to boil. Add gnocchi and boil for about 2-5 minutes. When gnocchi float to the top, scoop them out with a slotted spoon and set aside.

Heat olive oil in a nonstick pan. Add the sage and cooked gnocchi to the pan and fry stirring frequently until the gnocchi is browned and slightly crisp.  Add a few splashes of balsamic vinegar (about 2Tbsp, or enough to coat the gnocchi) to the gnocchi and continue to cook for 2-3 more minutes until all liquid has been absorbed/turned into a delicious coating on your gnocchi. Remove from heat, season with salt & pepper to taste, and serve immediately with some combo of salad, bread, & vegetables.

Time: 20 minutes

6 comments to Pan-fried, balsamic-glazed gnocchi and an introduction

  • Sara

    I’m still trying to find a recipe plug in for you, I am an imperfect blog setter-upper.

  • Ginger Rogers

    Great link to the manure heart. Good luck with your new endeavor! Will check continue to check it out and since I have everything but the gnocci, maybe I’ll try this one!

  • Sarie

    This is wonderful Lovey! I can’t wait to make it! I know you are a veggie gal, but most of my recipes have meat in them… Can I still put some on here for you? You can substitute tofu or meaty veggies like mushrooms right? Love you! Miss you!
    Ser

  • What is that wonderful looking little squash thing beside the gnocchi? Also, these look very yummy. I was bored of making gnocchi and just serving them with marinara or pesto!

  • Megan

    Ser: Yes, you can definitely post meat recipes.

    Tigli: That is my own special spaghetti squash recipe. I’ll have to post it soon.

  • Made these last night for dinner…very quick and super nom nom.

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