I love pasta. I also love Gnocchi. Gnocchi is not pasta. It is potato. Big difference.

Here's what most folks do when they cook Gnocchi:

1. Boil it.
2. Cover it with sauce.
3. Eat it.

That's like serving cereal without milk or sugar. Like eating a hot dog with no mustard OR bun.

Traditionally, Gnocchi is done best in a casserole with loads of stuff added. Here's how I do it...



1. Gnocchi is best purchased where you find the cold-packaged fresh pasta in your market... you know, the Buitoni brand. I get a package that is not dried but that is soft to the touch. It comes shrink-packed and wrapped in a box.

2. Buy fresh green beans. I use about two hands full.

3. Steam the beans. Don't overcook. They should be "snappy," so that they are not limp. Pour them in a strainer or colander and run cold water over them. Set aside.

4. Add the Gnocchi to boiling water and cook two minutes ONLY! Do the same as you did with the green beans (strain, cool, set aside.)

5. Chop a brown or white onion.

6. Put Gnocchi and onion in a bowl. Break the green beans in two-inch lengths and add to the bowl.

7. Add grated or shredded white cheese to the bowl. I add about a cup of Asiago and Parmesan.

8. Add a half cup of heavy cream.

9. Drizzle the bowl mixture with three tablespoons of virgin olive oil.

10. Add your preference of garlic. I use minced garlic and a few teaspoons of garlic that is already in olive oil.

11. Sprinkle a teaspoon of fresh or dried parsley and a generous few pinches of cracked black pepper.

12. Stir the mess up and put it in a casserole. I have also done this in a skillet on the stove top but a casserole is better.

13. Turn on the oven to 350 and put the casserole in the oven with no lid for a half hour. Then put on the lid and turn the temp down to 300 for another 30 to 40 minutes.

Serve with a light white wine and hard crust bread to dip in olive oil and balsamic vinegar.

OPTIONAL: I have also added roasted red pepper chopped into tiny pieces. It is good for color, but that's about it. A friend of mine adds sliced mushrooms. I have done it and will probably experiment with different types of mushroom, as I really like Porcinis and some other more flavored mushrooms. I have done it with asparagus, spinach, pesto sauce, pancetta and also use Gorgonzola cheese. You can be a little flexible with it. Give it a try.

This should be a meatless recipe.