saint_monkey (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
saint_monkey) wrote2004-07-15 08:20 pm
saint_monkey) wrote2004-07-15 08:20 pm
Entry tags:
gnocci for one
mash up the following in a mortar:
3 hazelnuts, toasted in a bare skillet with no oil. rub thier skins off in a dishtowel.
1 clove of garlic
5 olives
a small pinch of salt
1/3 of a pound of gnocci, cooked for a minute in boiling water, and finished in a skillet in:
a tablespoon of olive oil
after the gnocci brown a tiny bit, toss in:
1/2 of a largish heirloom tomato, diced,
and 1/2 of the olive-garlic paste
toss, let the tomatoes give up a tiny bit of their water
serve.
(mix the rest of the paste and the rest of the tomato dice, put in a bowl in the fridge, and eat the rest to-morrow, or if you are lucky, double the gnocci, and cook and share it all with someone.)
3 hazelnuts, toasted in a bare skillet with no oil. rub thier skins off in a dishtowel.
1 clove of garlic
5 olives
a small pinch of salt
1/3 of a pound of gnocci, cooked for a minute in boiling water, and finished in a skillet in:
a tablespoon of olive oil
after the gnocci brown a tiny bit, toss in:
1/2 of a largish heirloom tomato, diced,
and 1/2 of the olive-garlic paste
toss, let the tomatoes give up a tiny bit of their water
serve.
(mix the rest of the paste and the rest of the tomato dice, put in a bowl in the fridge, and eat the rest to-morrow, or if you are lucky, double the gnocci, and cook and share it all with someone.)