Oct. 13th, 2013

aquaprofunda: An eye reflected twice in a cut mirror. (Default)
Yet another re-post from double joint.

Fried Gnocchi with Mediterranean 'Vegetables'



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It is SO DELICIOUS. The caramelly garlic and olive oil goes perfect with the texture of the gnocchi, and the various flavours with the antipasto is a perfect complement. Having everything the same bite-size makes for a great balance of flavours when you're eating, too. Usually when I make pasta I make a tomato-based sauce that I throw things into, but I absolutely love this method of just tossing big chunks of things in with the chunks of gnocchi without glueing it all together with any sauce. And it is so damn easy, and antipasto vegetables can hang around the fridge (and/or cupboard) for months and months.

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Fried Gnocchi with Mediterranean Vegetables by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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