Rocco’s Gnocchi with Greens

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).

Simple Ingredients= Amazing Results


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)

How to:

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.

Rising to the occasion...or top of boiling water!

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.

Olive oil, garlic and walnuts...divine fragrance

Greens... oh yes!

Add gnocchi to the pan and toss to coat.  Sprinkle with the Pecorino-Romano.  Taste and adjust seasoning if necessary.  Serve immediately.

It all comes together right here!

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.

Time to dig in!

Printer Friendly: Gnocchi with Toasted Garlic, Walnuts and Bitter Greens

Peace and Inside Voices,

Captain Clumsy


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