May 23, 2011

Mustard-chili garlic flavored vegetable Gnocchi-- what is so Italian about it anyway?


You can't get creative, unless there are constraints.

All in favor..stay tuned to this post.

Now that I have been living alone for sometime (soon to be over as R is joining me in a day or so), my grocery list has a..how to say it...' longer shelf life'. That is good. And not so, as well. You see, if I buy something, then I must come up with recipes to use them (I am a compulsive cook. I cannot exist without venturing into the kitchen. Just 15 minutes with all the flavors and the stress just drains away). And that means having to find ways of making so called ' incompatible' ingredients marry each other.
I find this job surprisingly easy. Mixing and matching and pots and pans--quite the wizard in the kitchen. The elf in the window sill...it is a fun experience. And believe it or not, the recipes that come out of those thoughts are really some of the most flavorful and unique ones, I have so far been able to conjure up. 

Take yesterday. I had panko (Japanese bread crumbs), some gnocchi (Italian potato pasta), lot of veggies ( I always have tons on hand) and whole mustard (a thoroughly Indian spice). The result was this awesome, flavorful pasta dish that is treat for the eyes, heart and the belly. Take a look at the 

Mustard-chili garlic flavored vegetable Gnocchi


Ingredients:
1/2 a pack of gnocchi
1 small onion
2 medium tomatoes. Cubed
Slices carrots (1/2 cup)
sliced mushrooms (2-3 cup)
3 cloves of garlic minced
1/2 tsp Tomato-Basil seasoning.
 2 handful of panko 
1/2 tsp pf whole mustard
1/4th tsp pf dried chili flakes
1 tsp of good quality extra virgin olive oil
salt and pepper
Some basil and a slice of lime for garnish


Prepare Gnocchi according to package directions. But all you do is heat tons of water till it come to a boil. Add salt liberally. Throw in the Gnocchi. And cook for 8-10 mins. Drain and reserve

That said, lets get to food. In a skillet, heat the oil. Add the mustard and chili flakes till they sizzle. Add all the other ingredients. Cook for 3-4 mins till the tomatoes break a bit, the onion  and mushroom softens. 

Add the panko. Stir for a minute. Add the gnocchi. Stir and toss. Season with salt, pepper and tomato Basil seasoning.
Garnish with Basil and a slice of lime.  
Have it hot.


And never say incompatible..ever :)

Happy eating and healthy living!!



3 comments:

Ushnish Ghosh said...

Dear JW
I like this recipe, of course I like your write up more than the recipe itself. Will give a try with whatever pasta is available in Indian market
Have a nice week

Jhonny walker said...

Dear Ushnish...this will work with any pasta. As you may have noticed, it is all about being creative with available ingredients.

Go for it. And I hope you like the recipe..better than the write up :)

JW

The Japanese Redneck said...

Looks like you've found a way to really brighten up gnocchi.