Gnocchi is such a comfort food for me; it reminds me of my grandparents, and of dinners growing up. Even more comforting than a big bowl of tiny potato dumplings? A big bowl of tiny potato dumplings smothered in creamy alfredo sauce. Serve this alongside a fresh Mediterranean salad with salty olives and spicy red onions to balance out the flavors.
1 package gnocchi
4 cloves garlic, minced
3 tbs. olive oil
4 tbs. butter
1 cup milk
¼ cup parmesan cheese
salt and pepper
1 tbs. dried basil
2 romaine hearts
¼ cup sliced red onion
¼ cup kalamata olives, roughly chopped
Bring water to boil in large saucepan. Salt boiling water, then add gnocchi. These will cook quickly; once they rise to the top, they are ready. Drain.
Heat oil in medium saucepan over medium heat. Add garlic once hot. Allow to lightly brown, 2-3 minutes, then add butter, milk, salt, pepper, basil, and parmesan. Whisk well to combine. Allow to heat through, then remove from heat.
Wash out romaine hearts, while leaving stem intact to keep all leaves together. Cut each heart in half and lay, lengthwise, on a plate. Sprinkle with sliced onions and chopped kalamata olives. Sprinkle lightly with salt and pepper, then drizzle with basalmic vinegar and grapeseed oil.
Place ¼ cup gnocchi in a bowl, top with alfredo sauce. Toss to combine. Serve alongside the salad.