We usually just cook gnocchi the usual way—boil it for a minute and then cover with sauce. This sauce was really good, and a labour of love. Our basil plants were clearly dying, so Andy picked off the last of the usable leaves. I got the mortar and pestle from the cupboard and pounded the basil leaves with some garlic, sunflower seeds, salt and pepper, and nutritional yeast. Once it was mostly smooth, I mixed it into some crushed tomatoes for a cheesy, basilly sauce.
Served up with a big ol’ salad, full of sprouts, raw corn, tomatoes, avocado, tofu fetta (from the Uncheese cookbook), cucumber, and lettuce from a friend’s garden, this was a well-rounded meal.
In this case, I combined the gnocchi with some chopped green olives and garlic. Then at the last minute I stirred through some balsamic vinegar, which kind of caramelised in a yummy way.
Boiled gnocchi are light and fluffy and fantastic, while fried gnocchi are chewy and hearty, but either way they are really good.