Potato gnocchi is one of those dishes that can go terribly wrong or perfectly right. It’s something I have tried to make in the past with a few hiccups along the way, but this recipe is something else. After taking a bunch of photos of this dish, hoping I would actually be able to use them, I popped a gnocchi into my mouth and exclaimed “holy shit.” This is what gnocchi should be: fluffy and light pillows of potato, lightly fried so that there is a contrasting crunch of a crispy exterior. Tossed in some butter and parmesan and plenty of herbs, it’s simple enough for the gnocchi to shine through but adds just enough extra flavour and dimension for an admittedly rich but comforting and satisfying meal.
Homemade pasta is not a regular thing around here. In fact, pasta is often one of those “I can’t think of anything else to make,” quick dinners, that gets thrown together in as fast as it takes for the noodles to cook. However, when I have a little forethought and time, fresh pasta is a whole other experience than that quick dinner. The texture of fresh pasta can’t be beat, but even more, being able to stuff your pasta with whatever you want changes everything. Like dumplings, fresh, homemade stuffed pasta is not even close to what you buy at the store. You can taste what’s inside. These ricotta and basil tortellini therefore taste like just that: ricotta and basil.
I am still firmly on my oatmeal-for-breakfast kick. About a year ago, my breakfast life was transformed because of this oatmeal and I haven’t looked back. Before that, I was definitely a cold-cereal girl but I can’t imagine going back. Who knows what will happen as it continues to warm up but these days I wake up craving something warm, comforting, and filling. My oatmeal is always jam-packed with fresh fruit, nuts and seeds and I definitely think that the 6-7 minutes that it takes to make the oatmeal in the morning is worth it, but I have started to wondering how I could make a big batch at the beginning of the week. Something I could have on hand, with nothing more than a quick scoop and perhaps a trip to the microwave needed for breakfast gratification. My first thought was how great it would be to be able to make a super healthy breakfast crisp, with all of the ingredients I usually use in my oatmeal.
I have a little herb family! I have absolutely no access to the outdoors, but I have a great big window in the apartment and after doing some reading, I learned that you can actually grow herbs indoors. I took the plunge despite the fact that I am pretty notorious for killing my plants. In fact I have killed a total of four cacti in the past couple of years. Who kills cacti? Me, apparently. Now I have rosemary, mint, cilantro, basil and chives under my care and I’ve managed to keep them alive for a whole week so far. I have started using them sparingly, trying to give them time to grow. I couldn’t help but use a bit of basil and chives in this spring green soup.