This weekend, I went to a workshop on urban gardening! Living in the middle of the city, I don’t have a lot of space to garden, but it was great learning about how easy it is to grow your own food and maintain herbs and vegetables inside your own home. We learned about garden mapping – how to plant different vegetables together in the most mutually beneficial way, and about how to start and maintain anything from a window unit to a community garden plot.
My personal favorite part of the workshop was putting together our own newspaper pots. It’s a great way to start new seedings. You can start the plant in the newspaper pot and then replant it, newspaper and all, into its more permanent home. I planted some marigolds, since the other seeds they have were for vegetables a little too big for my windows. Here are some pictures from the workshop:
The one plant I do have at home, other than my little marigold seedlings, is my basil plant. Bill bought it for me last year for our anniversary. He knew I wanted to start a little outdoor garden, so he bought me two kinds of basil and a tomato plant. The tomato plant was a little more trouble than it was worth, but the basil plant – oh my god. It’s been pretty fantastic. First of all, basil costs way too much. If you find yourself cooking with basil often, you should have a basil plant. Ours has lasted through the winter inside, and is absolutely thriving. I took this picture after a serious harvesting last week:
This baby makes a lot of pesto.
Which brings me to this recipe! Despite the fact that it looked like a beautiful weekend outside this weekend, it was SO COLD. On Friday night, it SNOWED. It’s almost May. This is insane. So, we decided to make some really decadent, wintery food. Meet Creamy Pesto Gnocchi. I went to a lovely Italian market a few weeks ago and picked up some pretty perfect looking imported gnocchi, so this meal was pretty simple. If you would like to make your own gnocchi, DO IT! It’s really simple and very rewarding when you bite into the pillowy fluffy goodness that is homemade gnocchi. Smitten Kitchen has a particularly good recipe: click here!
Creamy Pesto Gnocchi
Extra virgin olive oil
Heavy (whipping) cream
Chopped cherry tomatoes (to garnish)
I didn’t put amounts on anything, because this is all about taste and desired level of creaminess. Also, feel free to use some greek yogurt with the cream, if you want a lighter, healthier version. Here is my general recipe: Throw about three packed handfulls of basil, one handfull of pine nuts, two to three inches off a wedge of parmesan cheese (cut in a few smaller pieces), two or three glugs of olive oil, two cloves of garlic, and salt and pepper to taste into the bowl of a food processor. Process on high until the mixture looks like a light green paste.
In a heavy pot, bring salted water to a boil. Add gnocchi and cook on medium-high until the gnocchi float. Drain.
Meanwhile, heat up ~1/2 cup cream in a saucepan, stirring often. Once it’s steaming, stir in the pesto. Let the two meld for a minute or two. Add the cooked gnocchi and stir to coat.
Serve with some chopped tomatoes for a light garnish.