Yes, we had gnocchi again. Our Tomato Olive Gnnochi last time was so good that we had to do it again. I can feel that I am getting addicted to having gnnochi as well as cooking it. Each time we make, we see a bit of Korean-Italian fusion coming into play, whether we intended it or not. For example, topping with minced garlic chives, which we happen to have a lot from my dad's garden, in place of basil seemed quite awkward at first but was as flavorful as original recipe. Shitake mushroom definitely draws oriental flavor to any dish, too.
For 2 servings
Trader Joe's Mushroom Gnnochi (1 bag, frozen)
zucchini (1/2 cup, chopped)
shitake mushroom (1/2 cup, sliced)
marinara sauce (1 cup, warm)
Parmesan cheese (shredded)
1.Boil gnnochi according to the instruction on the package. This Trader Joe's frozen mushroom gnnochi requires 7-8 minutes of cooking time.
2.While gnnochi are cooking, prepare vegetables (mushroom and zucchini).
3.Once gnnochi are done, drain, stir fry with vegetables.
4.Add in some shredded (Parmesan) cheese.
5.Atop a scoop of warm marinara sauce.
6.Mince garlic chives.
7.Sprinkle minced garlic chives atop. (We used chives as a substitute for basil.)
8.Sprinkle minced garlic chives atop.
8.Add some more cheese on top.