It’s not a secret that I have a bit of a food crush on Rocco DiSpirito. Lucky me, I found a fun and FILLED with recipes cookbook at my library by Captain Adorable himself! The cookbook is: Rocco’s 5 minute Flavor. Matt saw the book on the counter and said: “so what else does that guy Rocco do other than cooking?” I thought: “he looks good, that’s a full time job!” For once, that was my inside voice (inside my head that is). I just smiled and moved on.
The cookbook doesn’t have enough pictures for me….pictures of Rocco…oops I mean pictures of his food. I am a visual person. I like pictures to tell me what it might or should look like if I decide to cook something. When I make up my own recipe, I have to picture in my head what I want it to look like. In the clutter of my mind, mixed in with all the weird voices (kidding) I see pictures! Back to Rocco’s cookbook, there are a lot of amazingly simple recipes that pretty much anyone can follow. Lots of great flavor combinations, yet much to my surprise not a whole lot of pastas.
I did however choose a pasta to make from his book: Gnocchi with Toasted Garlic, Walnuts, and Bitter Greens. I adore greens (it’s part of my southern obsession).
2 (17.5-ounce) packages fresh potato gnocchi
3/4 cup olive
5 gloves garlic, chopped
1 1/4 cup walnut halves, slightly crushed
3 cups packaged mixed bitter greens (collard, mustard, and turnip greens)
salt and pepper
1 cup grated Pecorino-Romano cheese (or parmesan cheese)
Bring a large pot of salted water to a boil. Add gnocchi and cook according to the package instructions. Drain. An easy way to know if they are done is when they rise to the top. (see pic) Do not overcook them, otherwise you will have gnocchi mush on your hands.
Meanwhile, in a large pan heat your olive oil until hot. Add garlic and walnuts and cook until the garlic is a deep golden brown and nuts are aromatic, about 3 minutes. Add the greens and season with salt and pepper. Cook, stirring frequently, until the greens are wilted.
Add gnocchi to the pan and toss to coat. Sprinkle with the Pecorino-Romano. Taste and adjust seasoning if necessary. Serve immediately.
Note: I know it may seem like a lot of olive oil. But it works. Once you add your gnocchi (which tends to be “doughie”) it will make a great sauce and coat everything beautifully.
Printer Friendly: Gnocchi with Toasted Garlic, Walnuts and Bitter Greens
Peace and Inside Voices,