“Life is a combination of magic and pasta.” -Federico Fellini
So, pasta. Specifically, gnocchi. I love that stuff. They’re like pasta, but better than pasta. They’re like riotous balls of glorious Italian sunshine. They’re endlessly versatile. You can make them out of cheese.
Gnocchi are the food of the gods. Forget nectar and ambrosia. When no one was looking, or while the Spartans and the Athenians and the Persians where killing each other, or while the Greeks were hiding in their wooden horse at the gates of Troy, or while – well, you get the picture – while their worshippers were busy elsewhere, the gods were stuffing their faces with gnocchi. No, seriously, I’ve been reading into it. Prometheus was chained to that stone not for stealing fire, but for stealing the secret recipe for gnocchi. There’s been a massive mistranslation throughout history. Not fire – gnocchi.
OK, I may or may not have made up that last bit.
But they’re seriously good.
And this recipe is seriously easy. And you end up with crispy-soft gnocchi, a creamy sauce, and even vegetables, to keep the health-nut in you happy.
Life doesn’t get much better than this.
One year ago on May the Cheese Be With You: Strawberry-Almond-Brie Salad
Other Parmesan recipes: Spaghetti alla Carbonara, Parmesan Potato Wedges, Three Cheese Stovetop Lasagna, Parmesan Poppy Seed Twists, Date Bacon Parmesan Salad, Parmesan Lollipops, Rosemary Parmesan Butter
Crispy Zucchini and Corn Gnocchi
Prep time: 30 minutes
You will need:
- 1/2lb, or 300gr, fresh gnocchi
- 2 medium zucchini, diced
- 4oz, or 100gr corn
- 1/3 cup cream
- 2 or 3 tablespoons Parmesan
- basil, fresh or dried, to taste
- olive oil, for cooking
- salt and pepper, to taste
Heat a drizzle of olive oil in a large skillet. Add the gnocchi and leave unstirred for about 4 minutes, until the bottom is nicely browned and crispy. Toss the gnocchi and continue cooking until browned all around. Set aside.
In another skilled, cook the zucchini and corn, stirring occasionally until soft and lightly browned.
While the vegetables are cooking, beat the Parmesan cheese into the cream until well combined.
Remove the vegetables from the heat and stir in the cream and cheese mixture. Finally, add the gnocchi to the vegetable skilled, season with salt, pepper and basil to taste, and serve hot from the pan.