Tonight's dinner (like every Monday night in our house) is inspired by the Meatless Monday Movement. Going meatless once a week not only provides excellent health benefits (there's a reason your mother told you to eat your veggies) but can also reduce your carbon footprint. Who doesn't love that? Most importantly, going meatless can be delicious!
Tonight's menu features Greek Gnocchi. Gnocchi by definition is a small potato dumpling. What gnocchi really is...a tiny piece of heaven! Take the Italian roots of gnocchi add it to the traditional flavors of greek fare and what you have my dear friends is pure awesomeness!
Greek Gnocchi (created by B)
ingredients:
1 package of gnocchi (found in your pasta aisle)
1 large hothouse cucumber, skin on, diced
12 mini sweet peppers, sliced into rings (substitute bell peppers if necessary and dice)
1/2 pint grape/cherry tomates, halved
4 oz crumbled feta cheese
2 lemons, juiced
1/4 cup extra virgin olive oil
1 tsp salt
1 tsp pepper
1 T fresh oregano, chopped (or 1 tsp dried oregano)
2 cloves garlic, minced
1 small shallot, finely diced
1/4 cup thinly sliced basil
method:
In a large bowl combine the cucumber, peppers and tomatoes. Set aside. In a small bowl whisk together the lemon juice, olive oil, garlic, shallot, salt, pepper and oregano making a vinaigrette. Set aside.
Prepare gnocchi to package specifications. hint: when they float to the top of the water, they are done.
Remove gnocchi from water and toss with vinaigrette. Add chopped vegetables and feta cheese. Gently toss to combine. Serve with basil on top.
Enjoy with your favorite glass of wine!
