I couldn’t tell you when I got cold feet about blogging my food, but it certainly was abrupt. After years of happily (and naively) popping up a pic and a quick chat with my recipe, I kind of just stopped short.
I know exactly why I did it, though – I didn’t measure up.
Food blogging exploded and suddenly everyone’s pics were lit, fam (like properly). They did not have shoddy or incredibly basic photography like mine. They were styled. And correctly edited. And people had loads of time to devote to things like that. Suddenly my midweek pasta (genuinely delicious but ugly as a hat full of arseholes) was just not good enough.
I carried on as much as I could, but really, I’m no photographer and I’m no stylist. Hell, the folk who would tag me in their pics of my food would take a better photo than me!
I just got so used to understanding my food blogger limits that I also got used to just not doing it any more.
Well fuck that. I’m over it now. We all know this blog is never going to win any awards but you can have my food again if you want it. Even if there are prettier things out there (and fancier ingredients). Blogging the food I actually ate on the reg is how I started and it’s sure as hell how I’m going to go out.
Here. Enjoy this gnocchi. It’s good. Embarrassment be damned.Print
Perfect for a lazy Wednesday night, pile on this tomatoey goodness and have the best gnocchi you could ask for.
- Four servings of store-bought gnocchi
- 1 large onion (diced)
- 3 large cloves garlic, minced
- 1 large eggplant, diced
- 1/2 red capsicum, diced,
- 1 large zucchini, diced
- 2 tins (440g) organic tomatoes
- 1 heaped tablespoon tomato paste
- 1 teaspoons sugar
- 1 teaspoon salt
- cracked black pepper
- 2 tablespoons balsamic vinegar
- 1 bunch fresh basil
- 1 bunch fresh parsley, chopped
- Fresh parmesan-style cheese
- Bring a large pot of salted water to the boil.
- In a frying pan, saute the onion in a little olive oil over medium heat until translucent.
- Add the garlic and saute one minute, until fragrant.
- Add the eggplant, capsicum and zucchini and turn up the heat. Saute until the veg is starting to get brown.
- Add the tomatoes, tomato paste, sugar, salt, pepper, balsamic, and basil leaves (I leave them whole)
- Bring to a boil and then turn the heat down to simmer and thicken about 20 minutes. Throw in half the fresh parsley.
- Serve over the top of the gnocchi with the cheese and the rest of the parsley sprinkled over.
By all means make your own gnocchi (I have a super-easy recipe here), but good quality store-bought is legit.
Keywords: easy gnocchi, tomato gnocchi,