Have you ever found yourself in a food rut? You always go to the same restaurants. You order the exact same thing every time. You buy the same things every time you go grocery shopping. I have read somewhere that the average person has an 8 meal rotation plan - the same 8 meals over and over. Yep, I have been there myself. Well, now that I am a food blogger ( or flogger if you want to get all cutesy about it) I am kind of forced out of my safe little bubble. I have to think outside the box, or it's going to get really boring, really fast.
That is what led me to come up with this little number -
Carrot Parsnip Gnocchi
(Gnocchi recipe is loosely adapted from Closet Cooking's Pumpkin Gnocchi)
2 cups pureed roasted carrot and parsnip ( roast carrot and parsnip in a bit of olive oil at 350 for about 1 hour - puree)
1 egg yolk
pinch of salt
1 1/2 cups to 2 cups flour
In a large bowl mix together puree, egg yolk, salt and nutmeg. Add flour, mixing together until a soft dough forms. Roll out 1/4 of the dough in to a long log. Cut in to 1/2 in pieces. Lightly dust with flour and roll over the back of a fork to give little ridges.
Cook in salted, boiling water until they float to the top, about 2-3 minutes. Drain and serve as desired.
Tomato Spinach Ragout
1/2 small onion, small dice
1 head of roasted garlic, peeled
1 large fire roasted red bell pepper, diced
1 15 oz. can tomatoes
1 tsp. Italian seasoning
dry white wine about 1/4 cup
1 lb. fresh spinach, stems removed, blanched and squeezed of moisture
Freshly grated Parmesan
Heat olive oil in a large skillet. Add onion, saute until tender. Add garlic, roasted red pepper, Italian seasoning, cook one minute. Add wine and tomatoes. Break up tomatoes with the back of a wooden spoon. Simmer about 30 minutes. When ready to serve, stir in spinach and cheese. Season to taste with salt and pepper. Spoon ragout in to serving dishes. Top with Gnocchi. Garnish with freshly grated Parmesan.
Tags: Gnocchi, Vegetarian, Main