Why 3 Ways are Always a Good Idea…Part 1

Good Monday morning to you darling readers! What a weekend!
In case you haven’t noticed, I did some serious cleaning house this week with respect to the blog. 
I got my own domain name – mamma what! 
I changed my twitter user name from gsonblogger to GastroSovereign.
I swapped my old email address from onewomansadventures (at) gmail (dot) com to kristygardner (at) gmail (dot) com.
I ordered some new business cards to go along with all the beautiful newness. 
….And I’m in the process of researching a new blog design. Anyone know anyone they’d recommend? I’m open to suggestions!
What’s with all the changes you ask? Well, change is a good thing. I’ve finished my undergrad, am in the process of making some serious life adjustments (to be discussed at a later date), and how I make money to pay for stuff is on its way to becoming something entirely different. Change is a good thing. 
Let’s let in some good. 
Speaking of letting in some good…. how about a 3 way? 
Not that kind of 3 way!I’m talking about the kind that involves homemade carbs and saucy sauciness that makes my little heart soul sing. I’m talkin’ gnocchi! 

Gnocchi (potato dumplings) are seriously so simple to make at home there’s no reason to not indulge! It’s just potato, flour, a little egg. Yup, that’s about it. And whatever you want to slather on top. Personally, I couldn’t decide. So I made 3 separate sauces and served ’em up along side each other for a decadent, carb laden, gorgeous dinner that satisfied, satiated, and bloated my little tummy to blissful contentment.Seriously. These little bad boys were the best gnocchi I’ve ever had. And let’s be honest… I’ve been known to make my way around a gnocchi from time to time… So that’s sayin’ somethin’.

So without futher ado, here is gnocchi dish 1: Simple tomato sauce.
Gnocchi with Simple Tomato Sauce
2 28 Oz. Cans of Diced Tomatoes.
1 Large Carrot, finely chopped.
1 Onion, diced.
1 Large Stick of Celery, chopped.
3 Cloves of Garlic, finely chopped.
Handful of Fresh Italian Herbs (basil, oregano, thyme, sage, parsley etc…), roughly torn or 1 Tbsp dried.
1/2 C Dry White Wine.
1 Tbsp Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
4 Links of Locally Crafted Spicy Sausage (optional).
What to Do:
Begin the gnocchi by roasting the potatoes. See the link on how to do this.
At about the 45 minute mark for the potatoes, heat the olive oil over medium heat in a large pan. 
If using the sausage, remove from the casings and place in hot pan, breaking up the meat with a wooden spoon. Saute until cooked through, set aside. Chuck the carrot, onion and celery in, mix well, and allow to soften. If you aren’t using the sausage just move directly to the veggie step. These vegetables will be the base of your sauce and give it a lovely rounded flavor – known as a mirepoix.
Once the veggies soften and start to stick to the pan a bit, add the garlic, stir, allow to cook for about 45 to 60 seconds. Add the wine, scraping all the bits from the bottom of the pan and allow to simmer for about 3-5 minutes or until liquid reduces slightly and alcohol cooks out. 
Remove the potatoes from the oven if finished baking.
Dump the whole lot into a pot along with the tomatoes, herbs, sausage (if using) and a good helping of salt and pepper to taste. Stir well. Bring to a light boil, reduce heat to a simmer, cover, and allow the flavors to blend for about an hour.
As the sauce simmers follow the directions on how to make the gnocchi.
 Top with the sauce, a sprig of fresh basil, serve.
How do you like your gnocchi? 
And seriously, know anyone I could employ for a blog makeover?


This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Cast Party Wednesday; Whole Foods Wednesday; Frugal Days & Sustainable Ways; Simple Lives Thursday; Full Plate Thursday; Tastetastic Thursday; Fight Back Friday; Fresh Bites Friday;

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  1. says

    Change… scary, but normally always good! I am so glad you are having some good change coming your way!

    And gnocchi, never tried it! based on these amazing photos though, I’m going to HAVE to.

  2. says

    Just found your site on FoodBlogs.com and thought I’d stop by and check out your site. Looks great so I subscribed to your feed. Can’t wait to see what the next post will be!

    • says

      thank you for stopping by! i just checked out your website – good lord you have a lot going on! haha… i love it – hope to see more of you around!

  3. says

    My Italian grandmother made the *worst* gnocchi. They sat in your stomach like rocks. These on the other hand, look light a delicious.

    And hooray for changes! They can be scary, but it sounds like they’re all good changes. I’ve got a couple in the works too (completely non-blog related).

    • says

      oh dear. it’s funny because i would assume italian grandmas made the best gnocchi..

      will we hear about your changes on your blog?? i can’t wait!

  4. says

    Wow, gorgeous gnocchi. You are such a pro! I would never have dreamed of making gnocchi from scratch – such a complicated process, and you got amazing results :-)
    And those 3 plates side by side are so gorgeous and full of color, I would not know where to start :-). Great post!

    I would like to invite you to share it on RecipeNewZ (with Z), it’s a brand-new (launched today) recipe sharing platform. Remember your recent post where you complained about a couple of recipe-gallery sites that reject submissions based on the photo quality? I felt exactly the same way :-), so I decided to build a website that will accept submissions from all food bloggers and will let the visitors decide which pictures they like better. So we have an algorithm that sorts posts based on popularity, but every photo has its fair chance to shine.
    The submission process itself is pretty simple, and the photos are published within 15 minutes of clicking the Submit button.

    Please come and try it http://recipenewz.com

    We still have some bugs and glitches, but the main functionality works. So I hope you will have a smooth experience. If you have any questions or concerns, please let me know. And if you like the site, please spread the word!

    Hope to see your posts on RecipeNewZ!

    • says

      hahaha – thank you! it really is simple though. people take so much time to search out the perfect outfit or car or whatever – gnocchi is much simpler. and cheaper. and you can do it in your pajamas! 😉

  5. says

    I really need to stop reading your blog at night just before I got to bed. Seriously. Mouth salivating now.

    Anyway, awesome news on the changes! I’m excited to see what new design comes out of it.

    • says

      That is what a facebook page is for. Okay, may it’s not supposed to be used for that, but it is where I now share my “epic failures” because if you post them on your blog you end up with a Google Page Rank of 1 for “epic cookie failure” not a goal most foodies are going for.

    • says

      I don’t think I have ever met a gnocchi that I haven’t like. I prefer it with a simple red sauce (and yours looks fantastic. I love the addition of carrots, such a healthy way to add some sweetness) or tossed with olive oil and garlic.

  6. says

    I dig the changes, man. Sometimes, we just have to start with a (quasi) clean slate.

    I must admit I have never had gnocchi. And I feel I just spelled it wrong thanks to my naivete.

    I save carb laden yummies for special occasions and think that this kind of dish is an occasion in itself. I would go for a cream sauce. Because, you know, go big or go home, right?

  7. says

    How exciting to make so many changes. May they bring you success with the site. I really like it here. Keep up the fantastic work. The gnocchi grabbed my attention immediately.

  8. says

    I love positive change – congratulations on all your wonderful steps forward. I love gnocchi. I first had them in Italy years ago, but I’ve never made them from scratch. I think that may well be about to change! Yours look lovely, and that ‘simple’ tomato sauce is simply gorgeous. I’m looking forward to hearing about the other three sauces as well.

  9. says

    Great attitude to welcome change. And love all the changes you are doing for your blog. Your own domain…so exciting! Love gnocchi, I’ll have it any which way. Good luck picking a design!

  10. says

    Hi Kristy,
    This Gnocchi is just beautiful! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

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