Fast food, episode XI

We had some locally made packaged potato gnocchi while we were in Italy, which were really good. Mom liked them so much that she lugged some packages across the Atlantic to distribute to glutenous family members. Then I went to Trader Joe's after we got back and found some similar gnocchi—also a "product of Italy," though Joe doesn't say where exactly in Italy because his sourcing is such a big secret—which were almost, but not quite, as good as the stuff we bought in Italy.

 

Both products have a similar ingredient list, including being made primarily of potato flakes, which is the star ingredient in the Instant Mashed Potato Gnocchi that we like so well.

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For the fastest "fast food" ever, pick yourself up some of the Trader Joe's Gnocchi ($1.99) and, while you're at it, a can of Trader Joe's Organic Crushed Fire Roasted Tomatoes ($2.69). You can use the tomatoes to make this outstanding sauce in less than 10 minutes, which is just about enough time to boil some water and cook the gnocchi, which are ready in 2 minutes. Drop the gnocchi into the sauce and it's dinner time, in just 15 minutes total.

Quickest Tomato Sauce

Adapted from Heidi Swanson via 101 Cookbooks (Aug. 29, 2019)

Time: <10 minutes

This is obviously a quick way to sauce your pasta, but it would also be great on pizza.

 

40 grams (3 tablespoons) extra-virgin olive oil

3 medium garlic cloves, minced or pressed (for more garlic flavor) or sliced (for less garlic flavor)

Crushed red pepper flakes or milder chile flakes such as Silk or Marash, to taste

1 (28-ounce) can crushed tomatoes (Trader Joe's Organic Crushed Fire Roasted Tomatoes are highly recommended)

1 teaspoon Diamond Crystal kosher salt

Zest of 1 small lemon

    1. Swirl the oil, garlic, and chile flakes together in a cold saucepan or saucier. Set over medium-high heat. Cook until the garlic is fragrant and just starts to sizzle, 1 minute or less; don't brown the garlic!

    2. Stir in the tomatoes and salt. Bring to a gentle simmer, which takes only a few minutes.

    3. Remove from the heat, and stir in the lemon zest. Taste for salt. Serve over pasta or use as a pizza sauce. Makes enough to sauce at least 1 pound of pasta. Store any leftover sauce in the fridge for 3 or 4 days.