Balsamic & Feta Gnocchi

Gnocchi, for many people, is a hit or miss. For me, it’s my favorite type of pasta to use, even if they’re technically potato dumplings, and not pasta. If this ingredient is ever on a menu, you can be sure that I’ll make a beeline for it. That being said, it’s important that they’re very soft, and slightly chewy, otherwise they’re done wrong. For this recipe, I combined two very tangy sauces, lifted it with olive oil, and added far, far too much cheese to the bowl for it to be considered healthy. Each bowl should be made separately from each other to keep the gnocchi nice and soft, but it’s still easy, and well worth the added annoyance. I hope you find yourself humming at it the way I did when I first made it. 

Ingredients:

1 package gnocchi, cooked

1/8 cup balsamic vinegar

1/8 cup extra-virgin olive oil

3 tablespoons Worcestershire sauce

Freshly cracked pepper

1/2 cup crumbled feta

1/4 cup shaved Parmesan

1 tablespoon sunflower seeds

Directions:

Cook the gnocchi in a conventional method, making sure they’re soft and chewy before you remove from water a heat.

Whisk oil, balsamic vinegar, and Worcestershire sauce together until fully combined with fork. Crack in fresh pepper. Whisk with fork.

Strain gnocchi once done, add one cup of gnocchi to bowl, add sauce. Toss gnocchi in sauce. Add pinch salt. Toss. Add half of the feta. Toss. Half the Parmesan. Toss. Then add the other half of the Parmesan, and the feta. Leave on top. Sprinkle on sunflower seeds.

Note:

The recipe is written for one bowl at a time. It’s written this way because putting gnocchi in a large serving bowl, and serving this meal from that bowl, will make the gnocchi hard, and not a consistency you’ll really want to eat as they cool. Please whisk up the sauce and the ingredients separately, and create each bowl separately. For those who don’t like the sauce as much as others, or the cheese as much as others, it allows you to have more or less of either one.

Serving Suggestions:

Bourbon, a pilsner, cucumber water.