As fate would have it, I was completely alone for dinner last night and so felt empowered to make one of my favorite dishes – a dish that isn’t so widely accepted by family members…..
This recipe is delicious and simple to make. What’s more, the entire thing took less than 15 minutes to prepare.
Gnocchi Aglio Olio
1 pound gnocchi (I use Vantia brand)
4 salt packed anchovies (real ones, from Arthur Avenue Market)
3 cloves garlic, minced
1/4 cup Extra Virgin Olive Oil
Generous pinch crushed red pepper
Seasoned panko bread crumbs
While the water comes to a boil, dice the garlic and the anchovies and toast over low heat in the extra virgin olive oil. Add the crushed red pepper. Here’s a picture. It’s very simple, but I wanted to illustrate how little there is to this dish.
|Extra Virgin Olive Oil, garlic, chile flakes, & anchovy|
Once the gnocchi are done, (when they’re floating) drain immediately and add to the “condimento”. Stir gently to coat and then add a few pinches of the panko crumbs. This will toast the bread crumbs but also get the bits of garlic and anchovy to stick to the gnocchi. I threw in a small handful of baby arugula as garnish/color.
|Gnocchi Aglio Olio with Toasted Bread Crumbs & Anchovies|
This dish is so tasty, so simple and so satisfying. It won’t be “fishy”. Like most recipes of mine that call for anchovies, the result is a “hidden” briny, savory flavor that’s hard to pinpoint. The dish will be hot though, but you can moderate that to your own tastes.
With this, I decided to open a bottle of Prosecco that was given to me recently. The Non-Vintage Lamarca Prosecco really surprised me. I didn’t have any expectations per se, but this wine blew me away. It’s a light golden color in the glass and has tons of refreshing bubbles. There are green apple, spice, and citrusey aromas and flavors to this sparkler which cut through the heat and oil in this dish spectacularly well. As the wine warmed a bit, a note of nutty almond essence was noticeable. Really delicious. About
$12. 90 points.
$12. 90 points.
|Look at those lovely bubbles! Hard to tell here, but the label is a distinctive Wedgewood Blue|
Felice giorno di tacchino!
November 21, 2012