Cinnamon Spice and Everything Nice. In particular the Mexican Street Corn Salad took my interest. It was something fun to make with the corn in the fridge. And I had yoghurt, the lime, the avocado and some tofu feta. I wanted it less creamy, less spicy and to use the gnocchi I had in the pantry. Mine looked like a distant cousin of the Cinnamon Spice and Everything Nice salad.
More fusion pasta dishes at Green Gourmet Giraffe:
- Immunity boost spaghetti
- Red Russian pasta
- Spaghetti pie
- Vegetarian enchilada pasta bake
- Zucchini and noodle slice
Gnocchi with Mexican Corn
An original recipe by Green Gourmet Giraffe
3-4 tbsp olive oil, divided
kernels of 3 cobs of corn
500g packaged gnocchi
2 spring onions, sliced
1 handful parsley (or fresh coriander), finely chopped
1 tbsp hot sauce (I used Franks)
1 tsp smoked paprika
1/2 tsp salt, or to taste
1-2 pinches of chilli powder
1 avocado, diced
1/4 cup tofu feta or feta
1 tbsp nutritional yeast flakes or parmesan
juice of 1-2 limes
2 dessertspoons plain yoghurt
Heat 1 tablespoon of olive oil over medium high heat in a large frypan and fry for a few minutes or until the corn until cooked. (Alternatively you could BBQ or roast the corn if you had time.) Remove cooked corn from frypan and set aside.
Heat 2 tablespoons of oil in the frypan. Fry gnocchi for about 5 minutes or until cooked and soft with some crispy edges from frying. Add more oil if needed. Return corn to frypan with spring onions, parsley, hot sauce, smoked paprika, salt and chilli powder. Stir for a minute or so to heat through. Stir in remaining ingredients and remove from heat. Check seasoning.
Serve gnocchi with refried beans, lettuce and extra yoghurt.
On the stereo:
Live Concert Recordings: The Dead: Dec 30 and New Year's Eve Oakland CA. (The Grateful Dead)