Every time a book is published, print set to dry and locked in place for all eternity, a certain number of errors and omissions are inevitably sealed in at the same time. Some are more egregious than others, but any blemish on a beloved manuscript is hard for any passionate author to accept. Luckily, it seems that nothing untoward was baked into the cake for Real Food, Really Fast, but what wasn’t included feels like a terrible personal failing that’s hard to accept.
Somehow, despite best scrupulous proofreading and tireless testing, my Samosa Gnocchi managed to miss the last call and got left behind on the digital cutting board. Though simple in their final format, those spicy potato dumplings went through the gantlet and back to achieve perfection, making it an even greater shame that they couldn’t join the party.
Luckily, it seems as though the book is on track for many more re-printings to come, and in the meantime, I’m happy to share these spicy morsels to celebrate such success. In fact, Real Food, Really Fast has been selected as a featured ebook until May 23rd on Amazon.com which means you can snap up a digital copy for the fire sale price of just $1.99. If you haven’t poured over these pages yet, now is your chance to do it on the cheap!
Plain potato gnocchi are about as exciting as white bread, which is why they rarely showed up on my dinner plate before I considered that baseline as just a blank canvas to build upon. Fix them up with a pinch of curry powder, for example, and you could consider each starchy sphere as merely a naked samosa, stripped of its deep-fried pastry shell. Akin to dried pasta, packaged gnocchi make fast work of this preparation, lending a toothsome bite to each chewy orb. As a brilliantly spiced side dish that could complement a wide range of proteins or simple stews, you’ll never accuse this humble spud of being bland again.
1 (16 – 17 Ounce) Package Potato Gnocchi
1 Tablespoon Coconut Oil
1/3 Cup Full-Fat Coconut Milk
2 1/2 Teaspoons Madras Curry Powder
1/2 Teaspoon Garam Masala
1/4 Teaspoon Salt
1 Tablespoon Lemon Juice
1 Cup Frozen Peas, Thawed
Mango Chutney*, to Serve (Optional)
Bring a medium pot of water to a boil and pop in the gnocchi, using a spatula to gently break them apart. Cook just shy of al dente as the dumplings will continue to soften in the curry sauce. In some cases, this might amount to only 1 or 2 minutes in the water, so keep a close eye on the process and test frequently by poking the pieces with a fork. Drain and rinse with cold water to immediately stop the cooking process.
In a medium saucepan, melt the coconut oil over medium-high heat and add in the par-boiled gnocchi. Spread them out to cover the bottom of the pan as evenly as possible, and resist the urge to stir for about two minutes, allowing them to dry and very lightly toast. Separately, whisk together the coconut milk, both spice mixtures, and salt before pouring them into the pan. Turn down the heat to medium-low, mix thoroughly, and simmer for 1 – 2 minutes longer, until the sauce coats the gnocchi nicely. Toss in the thawed peas and serve with mango chutney on the side, if desired.
Makes 3 – 4 Servings
*There are more types of chutney on the market than there are days in the year, from creamy coconut to fiery habanero varieties, but one of my favorites is made from mango. You can pick up a jar of it at most grocery stores these days, but you can also throw together a quick version at home, if you have an extra couple of minutes to spare.
Quick Mango Chutney
1 1/2 Cups Diced, Frozen Mango
1/2 Cup Diced Tomato
1/4 Cup Diced Yellow Onion
1/4 Cup Golden Raisins
2 Tablespoons Lemon Juice
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Turmeric
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Salt
Place the mango and all ingredients in a microwave safe dish, stir well, and heat on full power for 4 – 7 minutes. The fruit should be softened, syrupy, and well-seasoned. This chutney will keep well if stored in an airtight container in the fridge for up to a week.
Makes 2 Cups