TASSY P2P FORUMS

Yeah that would be good, I need to start eating proper food that can be made quick, and stop eating frozen crap for ease.

My first recipe.

Gnocci Salad.

But the gnocci from a shop pre made, it only needs boiled for roughly two minutes, once it floats to the top of the pan its ready.

Get a frying pan, use olive oil instead of vegetable fat - i find it tastes better. Fry some chopped onions, add in some garlic and chilli. (you can buy stuff called lazy chilli and garlic over here, I assume you can get similar stuff anywhere, its pre crushed and chopped in a jar)

Fry the onions and chilli,garlic while stirring so the garlic and chilli melds onto the onions. Then at last moment add sliced olives and corgettes keep frying for about one minute. The whole frying experience takes three minutes.

Drain water from gnocci pop the fried stuff in the same pot as the gnocchi and add sauce, whatever you want (you can either make your sauce by chopping tomatoes add herbs and stick in the thing that masher thing that zips it all up to be sauce like (cant remeber the name iof it lol) or used premade sauce.

Heat pot and stir for maybe one or two mins to heat up the sauce and serve.

The whole process if should only take maybe 5 mins if you have the stuff already set out. And it tastes deliciuos.

Also depending on your tastebuds you can use lots of chilli and garlic or hardly any depending on your needs.

Whoever dont leave out the chilli as that adds a zing to it that makes the difference.

What is Gnocci?

Turns out I had spelt it wrong

Gnocchi (pronounced [ˈɲɔkːi] in Italian; singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients.

The word gnocco means "lump", and comes from nocchio, a knot in the wood.[1] It’s been a traditional Italian pasta type of probably Middle Eastern origin since Roman times[2] (Imperium Romanum). It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent. In the past 2000 years each country developed its own specific type of small dumplings, with the ancient Gnocchi as their common ancestor. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly in Sardinia. One variety, gnocchi di pane (literally bread noodles), is made from bread crumbs and is popular in Friuli and Trentino-Alto Adige/Südtirol. Another variety from Trentino-Alto Adige/Sudtirol is spinach gnocchi, called strangolapreti. This translates to "strangle the priest." The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century.[3]

Gnocchi are eaten as entrées (primi piatti) in Italy or as alternatives to minestre ("soups") or pasta.

Gnocchi are widely available dried, frozen, or fresh in vacuum sealed packages in supermarkets and Italian specialty stores. Classic accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.

Gnocchi is one of those things that anything goes with it. Plain gnocchi drizzled with virgin olive oil, a couple of dashes of lime juice and sprinkled with chopped basil, spinach and crushed pine nuts makes a very good starter, iv also added panfried sardines to this in the past with great results.