Am I more impatient or lazy? I may be both to the same extent. Not the best qualities a food blogger should brag about, I know. Take this recipe, for example: one of the most popular Italian dishes with all ingredient tossed in just one skillet in order not to boil and drain the dumpling. Luckily I’ve also developed a sort of helpful instinct when it comes to food. May be nose or intuition, or just a little experience that magic that allows me to imagine the outcome (like now that my macaroons are cooking beautifully in the oven and I know it’s going to be a triumphant disaster).
This recipe originates with the only purpose to satisfy my hunger, quickly and effectively. Blogging about it was only in the back of my mind (sure, I still took pictures! If you know what it means being a food blogger you also know we all got a mental disorder consisting of taking shots of food). Anyhow, I decided to share this simple recipe with you because I want to convey THIS important message: ” you can cook gnocchi in lots of tomato sauce without boiling them first”. Oh, I also want to tell you that sometimes impatience can lead to good things (…if you know what you’re doing).
Quick Skillet Gnocchi
- 1 package pre-made gnocchi
- 1 can tomato peeled
- 2 teaspoons oregano
- 3 tablespoons olive oil
- 1 tablespoon parmesan
- 3 tablespoon goat cheese
- 1/2 cup fresh cherry tomatoes
- Chop the cherry tomatoes. Heat a thin layer of olive oil in a frying pan, add the garlic thinly cut. After a couple of minutes add the fresh tomatoes and cook for a couple of minutes.
- Add one can of tomatoes, stir and season with salt. Cook for 5 minutes more.
- Put the gnocchi in the pan. Drizzle over a the goat cheese and stir until the cheese is melted.
- Gnocchi must be completely covered in sauce. Let them cook for 6-8 minutes. Finish with oregano and a sprinkling of finely grated parmesan.