Thanks for bearing with me while I took a couple weeks off. You ever have one of those times when life just all starts happening all at once? That happened to me. But I’m back, and here to give you some…semi-homemade recipes.
So, I struggled with this cookbook. I know why I have it (got it free when I worked at the library), but I don’t know why I kept it. I have a real problem with the whole semi-homemade brand. I won’t get into all of that, but suffice it to say I wasn’t thrilled about my vow to myself to cook out of every cookbook I own.
It’s hard to mess up gnocchi, though (obviously, I love it), I decided to give this recipe a shot. And it was pretty good! Two major changes I made was (1) I didn’t use canned garlic — I used fresh; and (2) I didn’t use Velveeta like the recipe called for — I used cheddar cheese soup. Still within the confines of “semi-homemade” (Read: out of a can), but less plastic. Oh, and I added oregano. And mixed the sour cream in instead of it being a topping. And like tripled the hot sauce.
(Don’t get me wrong. I love Velveeta in soups and stuff. I’m just bitter that food is now becoming a thing people HAVE to make instead of WANTING to make, and that easy = good. I’m a snob. I’m sorry.)
Gnocchi Dippers
Serves 3-4
From Sandra Lee Semi-Homemade Cooking
1 9-oz. package gnocchi
1 Tbsp. olive oil
1/2 onion, diced
3 cloves garlic, minced
1 can cheddar cheese soup (I used Campbell’s.)
1/2 cup milk
1 tsp. Tabasco or other hot pepper sauce (Use 1/2 tsp. if you don’t like spicy.)
2 Tbsp. sour cream
Prepare gnocchi according to package instructions.
Heat olive oil in a large pan over medium heat and saute onion and garlic about 2 minutes, until the onion is tender.
Add soup, milk, hot sauce, and sour cream. Stir until well-combined and hot.
Fold cooked gnocchi into the sauce.
