Hey everyone, hope you had a splendid weekend filled with relaxation and that the week is starting off alright. I last blogged the home-made gnocchi recipe and now I would like to share what I had paired the gnocchi with, namely cheese and vegetables.
Had I picked russet potatoes and had a lighter gnocchi, I think I would have tried the sage and butter recipe for more simplicity. However, this recipe was still tasty and could feed four people (even if they choose to take seconds). It was all the more filling with the cheeses and the taste complemented well with the vegetables.
- Gnocchi, boiled and drained
- 1 zucchini, sliced up
- 1 cup of baby spinach
- 1/2 cup of baby tomatoes
- 1/2 can of mushrooms, sliced
- 4 garlic cloves
- 1/2 cup spring onions, sliced
- 1 tbsp Knorr Chicken Powder
- 1/4 cup of Parmesan
- 1/2 cup of mozzarella (or cheddar cheese), grated
- 1/2 cup of feta cheese
- 1/2 cup of Jack Cheese, grated
- A bit of olive oil
- Salt and pepper
- Heat up a pan with olive oil. Add the garlic and stir until fragrant
- Add zucchini, tomatoes and mushrooms and stir for 2 minutes
- Add the gnocchi and the cheeses in and then stir until all the cheeses have melted and fully mixed.
- Add the chicken powder and the spinach and stir until well mixed.
- Season with salt and pepper to your taste. Add the spring onions on top for garnish.
If you would like a bit of gravy, you could add a bit of milk and water before you add in the cheeses. The beauty of having a different combination of veggies is that the richness of all the cheese don’t make you feel “jelak/muak” which is kind of like feeling bored or nauseous after having too much of a good thing.
It was enjoyable making the gnocchi and definitely something I would not mind trying again in the future, given I have the right potatoes!