Monday, 18 February 2013
I think I am basically just a simple girl with simple tastes. It doesn't take much to please me and in the Winter months I love comfort food most of all . . . and it doesn't even have to be anything special or anything that takes a long time to make or is complicated.
It's nice to have a few things in the larder that you can put together to make a simple and delicious meal without a lot of work. Especially on a Sunday when I am tired after all of my church responsibilities etc. We only ever very rarely have a Sunday Roast Dinner in this house and if we do we more often than not have it on a Saturday. After three hours at church, plus . . . I am not in the mood to do a roast dinner.
Usually it's something quick and easy just like this pan fried hash, that makes excellent use of a package of potato gnocchi, a tin of corned beef (don't judge me) and a few fresh vegetables thrown together in an interesting and delicious way.
I sweat the vegetables in a skillet with a bit of butter, until they just begin to caramelize and then throw in some cooked potato gnocchi and corned beef . . . it's kind of like corned beef hash . . . or a bubble and squeak. I guess it's somewhere in between the two.
In any case we love it. It might not be something you would want to eat every week . . . but a couple of times a year, it goes down a real treat. I think Potato Gnocchi are one of the most versatile things to have in your cupboard. They go with just about anything! I give you my word on that.
It's not health food and it's not pretty, but it's economical, filling and delicious and . . . to my way of thinking . . . you can't ask for much better than that!
Butter browned Gnocchi along with onions, cabbage, carrot, swede,corned beef and some herbs. Fabulous and easy!
1 packet of ready to cook potato gnocchi (1.1 pound in weight)
1 tin of corned beef
1 medium onion, peeled and coarsely chopped
about 2 cups of thinly sliced white cabbage
1 medium carrot, peeled and grated
about 1 cup of coarsely chopped swede
2 TBS butter
1 TBS oil
fine sea salt and freshly ground black pepper to taste
1/2 tsp summer savory
Melt 1 TBS of butter in a large skillet. Add the cabbage, carrot, onion and swede. Season with some salt and pepper, and the summer savory. Cook, over medium heat, stirring occasionally, until the vegetables have softened and are beginning to caramelize. Keep warm.
Bring a large pot of water to the boil. Add the gnocchi and cook them according to the package directions. Add the remaining butter and oil to the pan with the cooked vegetables. As the gnocchi cooks and floats to the top, scoop out, drain and drop into the pan with the vegetables. Crumble in the corned beef. Cook and stir gently, until the gnocchi have begun to turn golden brown. Taste and adjust seasoning as necessary.
Note: If you are really feeling indulgent, you can grate some strong cheddar cheese over top and allow it to melt before serving.