Yesterday I made a hearty vegetable marinara sauce, my first, to help prepare a friend who’ll soon travel to India where he’ll eat a complete vegetarian diet for nearly two weeks. He’s been warned to “prepare” his non-vegetarian body for the “shock.”
“Gnocchi are thick ropes of pasta, cut into bite-size pieces. My family has always made the kind that’s potato-based. Gnocchi are well known in Italy, perhaps not as typical as the hot dog in America, but I haven’t met anyone who doesn’t like them.”
Here’s the gnocchi, being made:
Here they are, boiling:
Adding boiled gnocchi to the pan with the chunky marinara...
…and ready to eat (with some chopped avocado, a California touch that my immigrant relatives made to nearly every salad, many sandwiches, even avocado pie -- but never to gnocchi!).
But now that the book is out, what’ll I do with this great sauce idea!?