an old friend of mine and I have been pretty bad this past week food-wise. With everything that’s been going on, we’ve been living off of fast food and other guilty indulgences. It’s just been easier to “pick something up” than trying to fight the current and add one more thing to our already busy schedules.
We all know how that is.
So when I finally had a chance to work my magic in the kitchen again, I was surprised by just now much I missed it.
Because you have to understand, it was only a few short years ago that I utterly refused to learn to cook based on some deep-rooted desire to rebel against all those gender stereotypes that said it was my job to crank out an endless stream of sandwiches (even if I was still working a “real” fulltime job). Starting a blog like this was a challenge for me in more ways than one, and that was exactly the point: I wanted to break down my self-imposed restrictions and stop making everything so serious that doesn’t need to be.
The whole idea was to get me back to what makes me happy, and quite frankly, nothing makes me happier than good food.
No shame about that here.
And what is the absolute best way to make sure you always have good food on hand?
By getting in the kitchen and making it yourself.
… Well, I guess you could also marry a world-class chef, but sadly my #1 requirement for anyone I date is that they must be able to take a computer apart and put it back together again. Because I need someone in my life who will understand my methods as I eat my world-class dinner hunched over in front of my computer because there are quests I need to complete in my latest gaming obsession.
And thankfully, my guy understands this struggle, because he’s sitting right beside me doing the exact same thing. And while we chowed down on this particular recipe, I got an enthusiastic thumbs up of food approval before we both put on our headphones and got down to gaming business.
It just goes to show that there truly is someone for everyone out there. And it appears he’s a step or two ahead of the game than me (wow, just look at that pun!) because he might very well end up dating a world-class chef. Or, ahem, food blogger.
They’re kind of the same thing, right?
So, to get back to the point: it was great to have a triumphant return to the kitchen, working with all my now-familiar tools and cooking up delicious food. I’ve been wanting to do something more with gnocchi for a while now, and though it’s taken me a shamefully long time to get back to it, I’m glad I finally did.
I knew I wanted to try frying the gnocchi this time around – because that just sounds so delicious – and I can say with confidence that it did not disappoint my expectations.
I also wanted to do something more with breakfast sausage, which is yet another food I did not fully embrace until I dropped all my insecurities and took charge of feeding myself. I’ve said this many times before, but I’ve still got a lot of ground to cover in my food journey, and it only motivates me further when new found foods end up working so well together.
Another perk to this recipe: the fresh herbs I used are from an actual herb garden in our back yard, courtesy of said boyfriend who can take a computer apart and put it back together.
Between the two of us, I’m really starting to think I should change the tagline of this website to “Computer Nerds: Cooking and gardening way beyond your expectations.”
Sausage Gnocchi Skillet
In a large skillet, warm olive oil over medium high heat. Add gnocchi and cook until sides are lightly golden, about 7 minutes. Remove from pan and set aside.
- Add breakfast sausage to skillet and cook until browned. Remove from skillet and set aside. Drain grease but leave about 1 tsp in the skillet.
- Add garlic, diced tomatoes, italian seasoning, salt, and pepper to skillet. Mix together and cook for 7 minutes, stirring occasionally.
- Pour heavy cream in skillet, and also return gnocchi and sausage. Toss ingredients together, then top with mozzarella cheese and freshly chopped oregano. Continue to heat skillet until cheese has melted. Tip: you can cover the skillet for 1-2 minutes to speed up cheese melting.
- Let skillet sit for 5 minutes before serving.
Recipe adapted from Dinners Dishes & Desserts