Whew! The past few weeks have been CRAZY. We moved into a new house with TONS of space. More space than we know what to do with. And the bird has a nice Sun Room (here, it’s called an Arizona Room) to hang out in without getting cold or risking the chance that he’ll somehow get out of his cage and fly away. We have orange trees and lime trees at this new place. I can’t wait to get my hands on them. Anyway, moving was a terrible challenge. I now work 8.5 hours a day, sometimes more, so Jake had to do most of it himself. This is partly due to the fact that we weren’t really thinking right when we picked our move-in dates and chose them in the middle of the week. Oops. Add to that the fact that I got sick with a little sniffle the day before we started moving that blossomed into an awful, massive SuperCold the next day and Jake basically did the whole thing himself, with some help from his friends. He’s basically the best boyfriend in the whole world. But I already know that. Anyway, we spent the first night in our new house with a picante chicken pizza from Magpie’s Gourmet Pizza here in Tucson (our favorite in the city) and our friends Maegan and Eli who came this weekend for the last day of the Gem and Mineral Show. On Saturday, we invited some other friends to join us for a BBQ in our still mostly unpacked house and Jake hurt his neck.
Gnocchi with Baby Peas and Spinach
1 package gnocchi
3 cups baby spinach, rinsed and drained
2 tablespoons olive oil
2 shallots, finely chopped
3 cups frozen baby peas
3 tablespoons fresh tarragon
1/4 cup lemon juice
1. Bring a large pot to boil with 5 inches water over medium heat.
2. Drop your package of gnocchi into water, and stir to separate.
3. Bring to gentle simmer. (Vegetarian times says that: “Small bubbles should break surface of water around edges, not bubble up from bottom of pot.”) Reduce the heat to maintain a constant temperature. Poach the gnocchi for 6-8 minutes, or until they rise to top of water. Transfer to bowl. Repeat till the remaining gnocchi are done. Cover the gnocchi to keep them warm. Reserve the cooking water.
4. Rinse the baby spinach if you haven’t already and leave it in a colander to drip dry, shaking it every once in a while to get rid of excess water.
5. Meanwhile, heat oil in a skillet over medium heat.
6. Add the shallot, and cook 2 minutes, or until soft.
7. Add peas and 1 cup of the reserved gnocchi cooking water.
8. Cook 3 minutes, stirring frequently, until the peas are tender.
9. Stir in the tarragon and lemon juice. Season with salt and pepper.
10. Divide the baby spinach into 2 bowls. Top with gnocchi, and the peas and sauce. Toss a bit so the heat from the gnocchi and peas wilt the spinach just slightly. Eat immediately.