It is a pretty big day here in New England. The Patriots are playing for the AFC championship later today. We were supposed to get 1 to 2 feet of snow I guess at one point they said 30+ inches. But it looks like 6-7 inches, guess it was fake news. I really wanted at least a foot; I mean I feel if it’s going to be this cold at least it can be beautiful and I got snowshoes for Christmas that I want to try them out.
A friend of mine posted this little Sunday prayer that is quite clever and made me laugh so I have to share it.
Our Brady, who art in Foxboro, hallowed be thy arm. Thy title will come, it will be won, in Kansas City as it is in New England. Give us this Sunday, our weekly win & give us many touchdown passes, but do not let the Chiefs pass against us. Lead us not, into frustration, but deliver us to the valley of the sun. For thine is the MVP, the best of the AFC, & the glory of the Patriots, now & forever, AMEN!! GO PATS!!!
Back to food – I still have some gnocchi that I was going to either freeze or make something. I think i mentioned my freezers are ridiculously full so I ended up making something pretty delicious that I wanted to share with you. Honestly I have no idea why I have never made them before. Potato Gnocchi; I feel I have to specify that they are potato since there are many variations out there in the world. But who doesn’t like crispy potatoes and why wouldn’t a crispy potato gnocchi be marvelous? Well it is so here you go!
Crispy Potato Gnocchi & Pesto
Package of gnocchi – or make your own if you adventurous (I plan to try making my own some day)
1 tablespoon olive oil
1 tablespoon butter
¼ cups Basil pesto – store bought or clink on the link here cookingatclarktowers basil pesto
Bring a pot of water to boil, add the gnocchi and when they float to the top remove them from the water.
In a saute pan heat a tablespoon of olive oil and a tablespoon of butter, once hot add the gnocchi, try not to over crowd (like I did) or they will steam instead of fry (like mine did) let them brown before turning over, brown them all over.
Remove to a shallow dish and cover with about a quarter cup +/- of pesto. Sprinkle with freshly grated Parmesan cheese and enjoy!
Recipe adapted from two peas & their pod