I’m a long suffering insomniac. I spend a lot of time staring at the ceiling in the dark, wondering if I should take another melatonin. But there are few things worse than the emotional roller coaster that comes along with not being able to get comfortable even though you are absolutely exhausted. Last night was one of those nights. I eventually got to sleep, but I woke up with a crick in my neck that felt like someone had performed an exorcism. I also woke up craving deviled eggs, but that’s beside the point. The point is that my entire day was spent rubbing my neck and it only reaffirmed my desire to marry a chiropractor. And if that doesn’t work out, I’ll marry someone at CNN so I can become best friends with Anderson Cooper and throw dinner parties with him.
While I’m plotting my desire to befriend that foxy newsman, you should make this Three Cheese Garlic Gnocchi. I’ve never had an easier time putting together a simple dinner, and this is something you can make if you’re serving the whole family or just you. Pre-packaged gnocchi is perfect in this case. My favorite is the plain gnocchi from Trader Joe’s. Plain dumplings allow you to add whatever flavorings you want. I simply sear these gnocchi is butter until they are golden and crispy, then toss them with oregano, parmesan, fontina, and gruyere cheeses. Quick, simple, cheesy, and delicious!
Tender potato gnocchi tossed with fontina, gruyere, parmesan, and garlic-herb butter
- 1 pound pre-made gnocchi
- 6 tablespoons unsalted butter
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ¼ cup grated Parmesan cheese
- ¼ cup shredded Fontina cheese
- ¼ cup shredded Gruyere cheese
- Kosher salt
- Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the gnocchi and cook for 3 to 5 minutes, until they float to the surface.
2. Meanwhile, combine the butter, oregano, and garlic powder in a large skillet over medium-high heat. Using a slotted spoon, drain the gnocchi and add the skillet to form an even layer. Cook for 3 to 4 minutes, stirring occasionally, until the gnocchi are golden brown on both sides. Remove from the heat and stir in the cheeses. Season with salt and pepper, to taste.