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A&C editor shares a recipe for red pepper, cherry tomato and mushroom gnocchi

When I moved back to Hamilton earlier this year, I was really looking forward to cooking for myself again. This gnocchi recipe is one of my favourite things to make, because it’s full of vegetables, comes together quickly and also often makes more than enough leftovers for a busy week. It’s also the perfect recipe for students who have come back from reading week and are now busy with assignment deadlines and midterms to study for. 

Like store-bought gnocchi, the recipe is also versatile and it’s easy to make adjustments depending on what other ingredients you have on hand or how much time you have. For example, if I’m in a rush or when they’re not in season, I substitute some tomato sauce for cherry tomatoes, adding it after the red pepper and gnocchi. Or if you want to add some leafy greens, you can omit the cherry tomatoes and add some chopped baby spinach after the mushrooms.

As it is, provided you can find vegan gnocchi, the recipe is also vegan, though if you like you’re welcome to add cheese or some chicken to it as well to suit your tastes. My sister loves this recipe and she’ll often add heaps of Parmesan to her servings, though, to be fair, she does that with just about every food she can. Feel free to make as many substitutions as you wish and to make the recipe aligned with your tastes. 

The Chef: Arts & Culture Editor, Nisha Gill

Ingredients

• One large red onion
• One package mushrooms
• One red pepper
• One package cherry tomatoes (or a jar of pasta sauce, if you’re in a rush)
• Two to three Tbsp of olive oil
• Three to four cloves of garlic (or three to four tsp of store-bought garlic paste, if you’re in a rush)
• Pinch each of salt and pepper
• One package (500g) store-bought gnocchi

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: 3 - 4 servings

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Chop a large red onion, mushrooms and a red pepper. Set aside, each in a separate bowl.
3. Put cherry tomatoes in a baking dish or on a pan, drizzle with one to two Tbsp olive oil, sprinkle three to four cloves of garlic and salt and pepper. Mix and spread evenly across the pan.
4. Roast cherry tomatoes in the oven for 15 to 20 minutes, checking periodically because they might sizzle a bit.
5. Meanwhile, cook store-bought gnocchi according to package directions.
6. Then, heat one Tbsp of olive oil in a skillet over medium heat. When hot add red onion and cook for about four to five minutes. Add mushrooms, cooking for another two to three or until they've browned a bit. Add red pepper, tomatoes and gnocchi and cook for another four to six minutes. 
7. Serve warm and enjoy!

It’s important to take breaks from studying and engage in activities you enjoy and find fulfilling. For seasoned chefs as well as those looking to improve their culinary skills, this quick recipe is the perfect way to get busy in the kitchen in between studying and enjoy a great meal! 

Please comment down below with your twists on the recipe or let us know what recipes you would like us to see featured next in our next issue of In the Kitchen with Arts & Culture.

Photos by Kyle West

Influenced by Jackson’s ramen restaurant, Slurp Ramen, this recipe incorporates the fresh and high quality produce found at his fingertips at the Hamilton Farmers Market. While Slurp Ramen’s kitchen is steps away from some of the city’s best local produce, cheese and meat vendors, you too can be inspired by the ingredients and flavours of the downtown market. This recipe takes your instant ramen noodles to the next level by using parmesan cheese and pancetta from Sam’s Meat and Cheese and some fresh eggs. The instant ramen carbonara dish is student-friendly, serves two to three people and incorporates some Western influences for a quick, simple and delicious meal.

[button link="https://www.thesil.ca/wp-content/uploads/2018/11/Ramen-Recipe.pdf" type="big" color="orange" newwindow="yes"] Print recipe here![/button]

The Chef: Brandon Jackson

Jackson has over 20 years of experience in the restaurant industry, spending just under half of that time traveling the world learning and experiencing cuisines from different continents. He spent a year in Asia, two years in London, England running a French restaurant and another year running a restaurant in Australia. He was part of the management team at The McEwan Group before opening up Slurp Ramen, a restaurant where he can express his love for local produce, community and ramen.

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Instant Ramen Carbonara Ingredients:

• 2 large free-range eggs
• 40 g parmesan cheese, finely grated
• 150 g piece of pancetta, skinned and chopped into cubes
• 3 packs of instant ramen noodles
• 1 clove of garlic, finely diced
• extra virgin olive oil
• salt and pepper
• spring onion, chopped

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Instant Ramen Carbonara Directions:

1. Cook the ramen noodles according to the packet instructions.
2. In a bowl, whisk the eggs with the parmesan using a fork. Season with salt and pepper and put it to the side.
3. Cut the hard skin off the pancetta and set it aside. Chop the meat into small cubes.
4. Rub the pancetta skin (if you have any) all over the base of a medium frying pan for added flavor or use one tablespoon of oil before placing pan over medium-high heat.
5. Add garlic to pan and leave it to flavor the fat for one minute before stirring in the pancetta.
6. Cook the pancetta for four minutes or until it starts to crisp up.
7. Reserving some of the cooking water, drain and add the ramen noodles to the pan. Toss well over the heat so it that it really soaks up all that lovely flavor before removing the pan from the heat.
8. Add a splash of the cooking water, toss well and season with salt and pepper.
9. Pour in the egg mixture, the pan will help cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s a glossy texture.
10. Serve with a grating of parmesan and an extra twist of pepper to taste. Finish with topped chopped spring onion.

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