Bruce: Do you want to go out for dinner tonight?
Me: I don’t know. Where do you want to go?
Bruce: How about The Hill?
Bruce: Grain on Main?
Me: Tired of bean burgers.
Me: We have that all the time. I don’t want Indian either.
Bruce: Do you think the Thai place is open today?
Me: I think they’re open, but we’re always eating something with rice.
Bruce: Do you feel like making some pasta?
Me: I was actually thinking about that.
Bruce: Looks like we’re eating in.
As is the case with many of our meals, there’s a trail of breadcrumbs leading up to some tasty morsel and here’s how it all came together. We’ve been eating out a lot with all the trips to Jersey to get my mom’s house ready to sell, so having a home-cooked meal was very appealing. (Actually, the thought of pasta for any reason is appealing and thus required little mental effort on my part.) While we were in Annapolis last weekend, every gourmet food store we visited was selling truffle salt so I wanted to find out what the truffle-buzz was all about. It’s kind of ironic that pigs will eat anything, yet they’re smart enough to be trained to find but NOT eat these fabulous fungi. Luckily for me, this week Costco was selling a “gift set” that included a jar of truffle salt and a jar of whole truffles from a company called Sabatino Tartufi. Call it serendipity or call it coincidence, but at $19.99 I’ll call it money well-spent on a gift for myself. On our way home last night we stopped at Trader Joe’s and picked up, among other goodies, a package of fresh gnocci. My trusty freezer forked over the marinara sauce, cashew cream and sun-dried tomato pesto. Remember all those times I suggested that you make extras for future use? Well, tonight’s the night to call out the reserves and enjoy a fast and fabulous feast. Thanks for being Vegi-curious.
Gnocci with Creamy Tomato, Pesto and Truffle Sauce
Makes 2 to 3 servings
1 pint of home-made marinara sauce
¼ cup cashew cream
1 tablespoon pesto (or fresh basil, minced)
½ teaspoon truffle salt
1 lb. potato gnocci, cooked according to package directions
Combine all ingredients in small saucepan and heat thoroughly. Divide gnocci between 2 to 3 bowls and spoon sauce on top.
02 Dec 2015