Wednesday, February 1, 2012

Alfredo Gnocchi and Zucch Salad

So I made an awesome dinner. One of those dinners where you sit back and bask in a barrage of compliments. It was one of those ‘perfect’ meals. Everything was luxurious as Ciera characterized it.

Anyways here’re the recipes and if anyone gets laid because of it make sure to give me credit. Nothing like hearing “Nick’s pecan nuts and zucchini got me action.”

I made two things and the glorious bit is that you can get most of the ingredients nearly made for you already--there were two ‘scarce’ items in the dish--citrus vinegar and pecans. I bought my pecans in the shell and cracked them myself. A word of caution: it’s significantly cheaper to do it this way but significantly harder; akin to building your furniture from Ikea versus an antique store. Don’t say I didn’t warn you.

Citrus vinegar is at most food places and costs a bit more than regular vinegar. You won’t regret it. Ciera and I have used it for tons of stuff and it makes marginal dishes awesome without any real added effort.

Alfredo Gnocchi

1 Package of gnocchi from Trader Joe’s (I get the whole wheat gnocchi for like $2.50)
1 Can of Alfredo (from anywhere is fine)

Heat Alfredo on low in a saucepan. In a pot, boil water. When the water is boiling, put the package of gnocchi in the water. When the gnocchi floats (about 3-5 minutes), dump out gnocchi in a colander. This part is done. Usually this happens really fast so make sure your other stuff is done first.

Hot Zucchini Salad

1 dash of citrus vinegar
1/4-1/2 cup chopped pecans
1-2 small zucchinis chopped into thick crescents
1-2 handfuls of spring mix
Olive oil
Salt and pepper to taste

Heat up a pan on med-high with some olive oil in it. Toss in the pecans. Put in pepper and vinegar. When the pecans start smelling really good, put them on a plate. Heat up the pan on med-high with some olive oil. Add the zucchini crescents. Add salt and pepper. Turn zucchinis. Add spring mix. Add another dash of vinegar. Add back the pecans. When the spring mix starts to wilt pull off the stove and serve.

Serve with a light to medium bodied red-wine (Tempranillo, Merlot, something cheap yet tasteful). Enjoy dinner.