Today was another gloriously lazy day- we started studying for our second midterm on Tuesday, this time emphasizing ancient art and architecture. Gina and I both needed a few things from the market, so we ventured downstairs in the early afternoon – returning home quite successfully. I may not have mentioned it, but Maria bought a basil (bay-sel) plant last week and named in Basil (bah-zil), a popular 19th century British name. As it were, I needed sage to make my gnocchi recipe for tonight, and the cheapest way to go about it was actually to buy the plant – so I did, and now Basil has a friend: Sergio the Serbian Sage (It. Salvia). That’s right, we’re personifying our herbs – is that a problem?
Oh this gnocchi recipe. It was wonderful, amazing, delicious – I can’t stop thinking about it. And better yet, I don’t have to because I have leftovers (sometimes there are serious advantages to cooking for one). Now, I have never cooked gnocchi before and, as much as I would love to tell you that I made it from scratch, that would be a terrible, terrible lie. I bought it from a Norcineria of all places, and it is guaranteed gluten free and, in my excitement at seeing senza glutine I bought the small bag of larvae-like dumplings without a recipe in mind. Fortunately for me, my roommate brought not one, not two, but three Italian cookbooks with her and they are available for public consumption – thus, my gnocchi was reborn after weeks of sitting in the pantry.
This particular recipe calls for boiling the gnocchi, then baking with crispy pancetta matchsticks, sage, heavy cream and freshly grated Pecorino Romano or parmesan cheese. It is to die for – I mean really, with pancetta, cream, cheese and herbs, how can you possibly go wrong?
I’ll post the recipe soon, so check in at GlutenFree Seattle next week and I’ll see what I can do (once I finish my leftovers, of course!). And, I’ll warn you, the pictures are unfortunately deceptive – I hate our octagonal black plates, but with nothing else to work with, this is all I can do. So, the gnocchi did not photograph well (not for lack of talent on their part) but I shall endeavor to try again with better results in the future.