Sunday, March 20, 2011

Peppery caulifower with fried gnocchi

olive oil
1 shallot, minced
1/2 head cauliflower, chopped
1 red bell pepper, minced
1/4 t crushed red pepper flakes
1/2 t marjoram
4 T yesterday's red wine
1/2 pack gnocchi
few T chopped watercress (arugula or parsley would work too)
few T crumbled feta
salt and pepper

Saute the shallot in a bit of olive oil. Add the cauliflower and cook for a few minutes while you chop the bell pepper. Add the bell pepper, pepper flakes, marjoram, and a bit of ground black pepper, and cook for a bit. Add a T or two of the wine, cover, and let the cauliflower cook. Stir and add more wine occasionally until the cauliflower is tender.

Meanwhile, put some water on for the gnocchi. When it boils, add the gnocchi. When it returns to a simmer and a couple of the gnocchi are floating, drain. Melt a little butter in a small cast-iron pan, just big enough for the gnocchi to cover the bottom with a single layer. Fry in the pan over medium heat until toasty on the outside and soft on the inside.

Stir the gnocchi, greenery, and feta (and salt and pepper to taste) into the cauliflower. Serve to myself while Lester's on a plane to Week O' Science.

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