Tuesday, December 21, 2010

The Daily Dinner: Pumpkin Gnocchi with Shitake and Broccoli

I need to get better about putting up more of our actual dinner and meals.  We love to cook and we love to talk about food - especially great food that just happens to be vegan too. So I'm going to try and take more pictures, even if they are phone pics, and write up what we made so you can see that we're not deprived or starving over here!

Last night we wanted to make something quick.  We had gone to World Market last week and I'd bought two packages of gnocchi.  Some gnocchi do have eggs but most shouldn't.  They come in a vacuum sealed package and these were pumpkin gnocchi. 

Gnocchi couldn't be easier to make and they are as versatile as pasta.  I personally like them in a wine-butter-garlic sauce, so that the gnocchi are nice and squishy after soaking it up.

To cook the gnocchi, boil a pot of water and when boiling, add some salt.  Bring back to a boil and drop in the gnocchi (make sure you have separated them as they will be squished together from the packaging.  They only take a few minutes to cook.  As they start floating to the top, spoon them out into your saute pan which has the sauce.

For the sauce, I melted a few tablespoons of Earth Balance (from the sticks) along with fresh grated garlic (as much as you like) and about a half cup of white wine.  I also like to add fresh squeezed lemon juice, to taste, and salt and pepper.  If you have any favorite herbs, you can add those in as well.  I have this started when I had dropped the gnocchi in the water so it is all ready to go as they are ready.

I had steamed the broccoli separately and cooked the shitakes in a separate pan (we are a divided household - I'm the mushroom lover, the hubby is not) so they could be added to just my serving.  When the broccoli is done, add it to the large saute pan as well and stir everything to cover with sauce.

Plate it up and serve with crisp romaine salad.

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