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If I were a man (or fitty) I'd totally call my penis THE WIZARD - HappyTummy
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
I am once again obsessed with feeding everyone on this board
So I modified the hell out of this recipe and had an amazing dinner and leftovers that I ate all week.
My recipe
Ingredients
- extra-virgin olive oil
- Fresh gnocchi
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup water
- 1 bag Kale
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 large can hunts tomato sauce
- 1 15-ounce can white beans drained
- 1/4 teaspoon freshly ground pepper
- 1 healthy shake of cayenne pepper
- 1 healthy shake of "italian seasonings"
- Whatever cheese you have in the fridge shredded (I used 2 to 3 handfuls)
- Heat oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add more oil and onion, carrots, celery, garlic, and cayenne to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in water. Cover and cook until the onion is soft, 4 to 6 minutes. Add kale and cook, stirring, until starting to wilt. Stir in tomatoes, beans, italian seasoning and pepper and bring to a simmer. Cover and let cook for a few minutes (Kale is a tough vegetable). Stir in the gnocchi and sprinkle with cheese. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Original recipe from eating well
Ingredients
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped chard leaves, (about 1 small bunch) or spinach
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can white beans, rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
Preparation
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Book Review Blog
If I were a man (or fitty) I'd totally call my penis THE WIZARD - HappyTummy
Re: I am once again obsessed with feeding everyone on this board