Gnocchi and Coconut Milk Soup

The Food Nanny
December 29 & 30, 2008
Meal 1: Gnocchi with Roasted Root Veggies, Wilted Escarole Salad, and Rustic Multi-Grain Rolls
· Heat the salad rapidly in a medium hot sauté pan with a little olive oil, or perhaps in a microwave. Reserve to a serving plate.
· Heat 2-3 T of butter in the sauté pan. Add1-2 T of olive oil. Be liberal but not wild with the fat. As you sauté them your gnocchi should be dressed with the hot oil/butter, but not swimming in it. Allow them to cook over medium high heat until they begin to caramelize, stir or toss them to cook them evenly all around. When nearly done, ( well colored, hot, and tender) add the roasted veggies and allow to cook together until everything is hot through, season, and serve immediately.
· Enjoy with the warmed rolls.

Meal 2: Coconut Milk Soup with Tofu or Meatballs & Sweet Sticky Rice
· Arrange the vegetables, noodles, protein, and cilantro into large soup bowls.
· Heat the soup to boiling and ladle it over the fillings. Allow it to steep a few minutes and then enjoy with a spoon and fork or chopsticks.
· Enjoy the rice for dessert at room temp.