It was a slow weekend for cooking, but I'm getting back on track today. We had leftovers from last week on both Friday and Sunday nights. On Saturday, we went out for dinner and a joint Budnick birthday party in the LES (that's the Lower East Side for those of you not familiar with NYC :) ). To satisfy my craving for Mexican food, KK found an Open Table reservation at Fonda on Saturday night. Per the Yelp reviews (which KK has also started writing - more on that another day), we ordered their famous guacamole and margaritas to start. I ordered the vegetarian enchiladas because they had eggplant in them, and KK ordered the Pollo Norteno. Both were delicious. Now it sounds like I'm the Yelp reviewer! Because of our plans after dinner, KK was quite disappointed that we weren't able to take the leftovers home.
I worked late this evening, but really wanted to cook dinner. Luckily, KK's menu plan had me trying this quick dish from Iowa Girl Eats. Gnocchi and corn - what's not to love!? Not surprisingly, we had zero leftovers!
Crispy Gnocchi with Zucchini, Sweet Corn, and Basil
Adapted from Iowa Girl Eats
Time: 20 minutes
1 1/2 tablespoon extra virgin olive oil
16 oz. packaged gnocchi
1 1/2 tablespoon butter
1 small zucchini, chopped
3/4 cups frozen corn
1 small onion, chopped
salt & pepper
2 garlic cloves
1 1/2 teaspoons dried basil
1/4 cup light cream
2 tablespoons grated Parmesan cheese
1. Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi then spread in one layer and saute undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss then saute for 3-4 more minutes or until golden brown on all sides. Remove from skillet and set aside.
2. Heat butter in the same skillet then add zucchini, corn, and onion, and then season with salt and pepper. Saute until vegetables are tender, about 3-4 minutes
3. Add chopped garlic and basil, and saute for 30 more seconds.
4. Remove skillet from heat then add light cream and Parmesan cheese, and stir to combine. Add gnocchi, toss to combine. Season with more salt and pepper if necessary.