It seems like my recipes just come when I have too much of some ingredients and none of others, like when I made my Tomato Veggie Mac ‘n’ Cheese. Admittedly, that one was at least based on three recipes I looked over.
Last night I came up with something else – I’m not really sure what I would call it. I suppose Garden Gnocchi Salad. Is that a good name?
This one was pretty much all me. Essentially I bought a 10-pound bag of potatoes a little over a week ago and really haven’t used many. Last night I was making lunch for today and needed something that would keep. I didn’t want to make anything that has a diminishing margin of best taste returns, if you understand what I mean.
So there you go. I named it Garden Gnocchi Salad because it is a pasta salad. But it also has lots of veggies, hence “garden.” The gnocchi comes from the potato and pasta parts – if you make it right it really does taste like gnocchi, and without any of the hassle of making gnocchi.
Garden Gnocchi Salad
- 8 oz. of uncooked ziti
- 2 tablespoons of vegetable oil
- 5 Russett potatoes, chopped
- 1 cup of water
- 2 cloves of garlic, crushed
- 3 carrots, julienned
- 3 stalks of celery, chopped
- salt & pepper
- 4 tablespoons of sesame oil (or more, per taste)
- 1 cup of peas
- 1 cup of corn
- 1 (15 oz.) can of cannellini beans, drained
- Cook the ziti on stovetop as instructed by the box. Try to cook it a little longer so it’s a little softer.
- In a Dutch oven, heat up the vegetable oil.
- Sauté the potatoes for 3 minutes on medium-high heat, making sure the potatoes are staying white and not browning.
- Add the water and let the potatoes continue cooking for another 3 minutes.
- Add the garlic, carrots and celery. Mix with the potatoes and continue cooking.
- Add salt and pepper to taste.
- Add sesame oil and mix well. The heat should still be on and the vegetables should still be cooking.
- Add the peas and corn. Mix well and cook for 3-8 minutes. Check to see when the potatoes are soft. [Remember, that’s the key to the gnocchi taste.]
- Add the cannellini beans and mix well.
- Turn off heat and then mix in the cooked ziti with the vegetables.
- Serve warm.