To him it is ga-nah-chi. Much like other Americans who do not have Italian influence somewhere in their lives. This hurts my ears. I'm pretty sure the King knows it.
And...it turns out I'm not alone! There is even a facebook group for people that pronounce gnocchi correctly...my heroes.
Gnocchi (noh-kee) are light, fluffy pillows of delicious-ness- typically made of potatoes or ricotta cheese. The best ones melt in your mouth.
Noh-kee or ga-nah-chi...this recipe is good. And healthy. And quick. And melty. And cheesy.
So however you pronounce it...right or wrong, you need to eat these.
Skillet Gnocchi with Spinach and White Beans
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi, (Trader Joe's is delicious)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped spinach
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can white beans, rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.