Fried Gnocchi with Asparagus and Tomatoes; resurrecting math

Mission accomplished! 

The tiles are selected and ordered for our new bathroom.

Of course, I haven't a clue whether I ordered the right amount.

In typical fashion, we measured, I calculated exactly, precisely, how many square meters of tiles we would need to do the job.

I had all of my notes with me.

I made my choice, then went to stand in line to place the order.

That's when I realized that, while I knew how many total square meters we needed, I didn't know how many of the dark tile, how many of the light tile and how many listels.

Well, there were a few people ahead of me in line….

Naturally, I had no calculator (and, no, it didn't occur to me to use my mobile phone as one)

I got out my trusty pencil (with eraser) and resurrected the old math skills.

I knew all that multiplication and long division would come in handy some day.

I got out my drawing of the bathroom – which was in square feet.

Next, with the aid of my metal tape, measured the air next to me to determine how high I wanted the dark tile to go.

Then I took the height of the tile in cm, converted it to inches, calculated the number of rows, converted it to square meters, multiplied by the length of the wall, less the number of listels times the number of centipedes I saw that morning minus the times I heard the hoopoe.

By that time it was my turn at the order desk.

I took a flying leap and placed the order.

I spent the two hours on the drive home recalculating everything (still without a calculator and realized that I had ordered 2 meters too much of the light and one meter less of the dark than needed.

I spent the next two hours redoing my drawings rather than admit I was wrong.

The result? 

I've got it all worked out (I had screwed up on the tile color above the tub), I like the new plan better.

If mon mari doesn't break any tiles, we should be fine.

And, yes, I explained it all to him….

Today. 

It's our wedding anniversary, he has to be nice about it.Presto  pasta nights

On to the pasta!

One last fling with the asparagus and green garlic. 

I'm submitting this to Rachel, of The Crispy Cook for this week's Presto Pasta Nights.

This event was started over 3 years ago by Ruth, of Once Upon A Feast.

Rachel will have the round-up on Friday.

Fried Gnocchi with Asparagus and Cherry Tomatoes

Fried Gnocchi with Asparagus and Tomatoes

20 – 24 fresh gnocchi
2 tsp olive oil
8oz (250gr) asparagus, both white and green
2 green garlic  or green onion
3oz (90gr) cherry tomatoes, cut in half
1 tbs soy sauce
1 tbs Balsamic vinegar
2 tbs good olive oil
1oz (30gr) Parmesan, shaved

Heat water in a medium pot for gnocchi. When boiling, add the gnocchi and cook just until they all float, 1 – 2 minutes. Drain and rinse lightly with cool water.
Trim and slice green garlic.  Heat 2 tsp oil in a medium nonstick skillet over medium-low heat. Add green garlic and gnocchi, sauté until gnocchi is light brown, stirring and turning occasionally, 12 – 15 minutes.

Snap off ends of asparagus. Roll cut asparagus in 2 inch (5 cm) lengths. Fill a large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and blanche for 2 minutes. Drain.
When gnocchi is brown and green garlic tender, add the soy sauce, vinegar and good olive oil to the skillet, stir well.  Add asparagus and heat through.  Stir in cherry tomatoes, heat briefly.  Arrange on two plates, top with shave Parmesan and serve.

19 thoughts on “Fried Gnocchi with Asparagus and Tomatoes; resurrecting math”

  1. Happy Anniversary Katie & her guy.
    Measuring … what a joy. My mother in-law had an old off size bed that she special ordered a mattress for. She wanted me to help her be sure it was right. My sis-in-law helped too. We all agreed. Mattress came … short by 8 inch …

  2. Happy Anniversary! Maybe a special tile in the middle of all the tiles to commemorate the day?

  3. Awww….Katie, bless your heart…reading this sounds like me, I can soo relate…except, you are probably better at math than I am…lord help me if I am ever in your shoes renovating…I often tell my DH, we could never renovate or build, cause I love him too much and would not want to clobber him till death do us part…just joking sort of,kind of it takes great patience to do renos, and live in the same house at the same time! You guys are doing it!! Ina

  4. Happy Anniversary Katie. You are too funny. Love the sound of that recipe. Gnocchi and I need to become better aquainted.

  5. Happy Anniversary and kudos on a lovely, seasonal pasta. I’ll have to try fried gnocchi sometime. Thanks for sending this over to Presto Pasta Nights this week. Look for the roundup tomorrow.

  6. Happy anniversary! As for the math, my head is spinning and my eyes are crossed. Glad it all worked out.
    The gnocchi sounds wonderful. Our local asparagus season just started, so I’m sure to try my hand at this dish.

  7. Happy Anniversary! I was doing a similar thing with last-minute math skills to determine the volume I needed for my latest square-foot garden when I was picking up coarse vermiculite for it.
    My dd was just asking for gnocchi today when we were at the grocery. I love the stuff and therefore can’t keep it in the house. 🙂 I have to figure out how to make it from something else…

  8. Happy anniversary and good luck with the bathroom!
    Love this dish. It’s the season for asparagus and while I love gnocchi any old way, pan-frying them really makes them special

  9. Happy anniversary!
    This sounds delicious. Gnocchi and asparagus… mmmmmmm. We saw the first bunches of local asparagus (expensive) appear at our vegetable store this week. Which means that by next week, the prices should be more reasonable.
    Can’t wait.
    (And have I thanked you properly for turning me on to green garlic? We had the most amazing green garlic omelette. I really MUST post about it.)

  10. My math skills are seriously rusty even after four years at a math and science college. I can’t imagine doing all of those calculations in my head. You deserved this delicious pasta dish after those mental calisthenics!

  11. Pam, thanks – any mine was hurting….
    Brad, regular gnocchi is good; fried is better.
    Zoomiem thanks – and thanks ;-))
    Val, first – thanks; gnocchi and I have a new relationship as well….
    Tanna – 8″? Good thing you all agreed…. and thanks!
    Broder Pundit, Thanks… and there may be many ‘special’ tiles…..
    Ina, great patience and no sharp or heavy objects….
    Penny, thanks… and try it, you’ll like it 😉
    Thanks, Rachel, I’ll be over in a sec….
    Ruth, thanks… and, sadly, ours is coming to a close.
    Tracy, thanks! I hate these last minute panic calculations… I don’t think it would work with ricottoa gnochhi – good luck on finding a substitute.
    Cindy, don’t you love how we wait all year…. than get it all at once! Actually, we do love it….
    Thanks, Meredith!
    Rachel, thanks. One cannot have too much asparagus (although we were close last week)
    Elizabeth – thank you and you’re welcome. Here, too, the buying is carefully timed. Our artichokes went from 5 for 1 to 2 for 3 and now back to 5 for 1
    Joanne, desperation is a great incentive.

  12. Haven’t loved the gnocchi I’ve tried, but maybe homemade would be better, or another brand? Is it supposed to be sort of heavy? The recipe sounds good though.

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