I am not usually a fly-by-the-seat-of-my-pants type of mom. If given my druthers, I like to plan out a good part of my week, our activities, our meals, and what we need to accomplish. This isn't always easy with two little ones, so I have come to terms with my I-like-to-feel-like-I'm-in-control-of-everything-even-though-I-know-I'm-not-itis (a good life lesson for all of us, n'est pas?).
So it was with a certain amount of anticipation that I purposely went to our local Wednesday afternoon Farmer's Market with no recipe, no meal, nothing in mind. R, G and I went and bought some beautiful wax and green beans, heirloom tomatoes, and black raspberries. Coupled with our garden's zucchini and peppers, I created this meal.
Gnocchi with zucchini and roasted peppers in a goat cheese sauce, fresh beans with carmelized onions and garlic and black raspberries (these tasted so divine, it would have been a crime to mess with them).
I think I may be flying by the seat of my pants more often.
Here's the gnocchi recipe:
Gnocchi with Zucchini and Roasted Peppers in a Goat Cheese Sauce
2 pounds of fresh gnocchi
2 t olive oil
1 onion, diced
3 cloves of garlic, minced
1 zucchini, diced
1 roasted red pepper, roughly chopped
4 ounces neufchatel (light cream cheese)
4 ounces goat cheese
1/2 c skim milk
salt and pepper to taste
In a large saute pan, heat olive oil over medium heat. Add onion and garlic and cook until it become translucent and begins to brown a bit. Add the zucchini and peppers, cook for about 3-4 more minutes. Reduce heat to low.
In a separate stock pot, cook gnocchi according to directions. Drain. Add to the peppers and zucchini. Immediately add the cheeses and milk and stir to melt and incorporate, adding a bit more milk as necessary. Salt and pepper to taste. Serve immediately.
Delish, and an honest to goodness breeze to make.