RECIPE THURSDAY: Gluten-Free Gnocchi with Organic Homemade Tomato Onion sauce

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For the past two years, I’ve been trying my hand at backyard vegetable gardening – something that has been far more rewarding that I ever thought. I knew I would be enjoying a steady stream of fresh veggies, but I never knew how satisfying the entire experience would be … strolling out to my backyard everyday, nurturing and watching my plants grow, and enjoying fresh-as-you-can-possibly-get organic produce. Now I’ve never been a fan of tomatoes (I remember picking them off my plate as a kid), but the flavour of my garden tomatoes is not even comparable to the tomatoes you find at the grocery store. I’m a firm believer in intuitive eating, so maybe as a kid, I was turned off by the pesticides more so than by the tomatoes themselves (?) All I know is the heirloom zebra tomatoes that I grow organically in my yard are delicious!! So naturally, I’m using them up in recipes like this!

This is one of my easiest dishes ever, and something that I can whip up in less than 10 minutes. I recently discovered this Aurora rice gnocchi at Food Basics, and while I don’t often eat any type of processed food, I must admit that this really hit the spot. Gnocchi was never one of my favourite pastas even before I went gluten-free, but this stuff is just a lovely treat! You can boil it, but I like to pan fry it with a little bit of butter (and/or olive oil), and it comes out crunchy on the outside, and tender and just a little bit chewy on the inside. Combined with a homemade version of tomato sauce, this is most definitely something the whole family can enjoy!

Ingredients:

1 package Aurora rice gnocchi
2 tbsp olive oil or butter
1 fresh organic cooking onion, diced
1 clove organic garlic, crushed
2 fresh organic tomatoes, diced
1 tsp dried organo
Sea salt and pepper to taste

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil (or butter) over medium heat. Add rice gnocchi, separating pieces with a wooden spoon. Cover and allow to cook for 3 minutes.

2. While gnocchi is cooking, heat remaining 1 tbsp olive oil (or butter) in another saucepan over medium heat. Add onion and garlic and cook, covered, stirring occasionally until fragrant and onions begin to turn translucent, approximately 3 minutes. Add oregano and diced tomatoes and cover again for 2 minutes or until tomatoes are soft.

3. Uncover gnocchi, stir, and continue cooking for another 2 minutes.

4. Pour gnocchi onto serving plates, top with sauce and serve. Add sea salt and pepper to taste. Complete the dish with fresh cucumbers, cooked broccoli, parsley or other sides of your choice. Enjoy!

Aurora rice gnocci

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