“Potato Gnocchetti – Two Ways”

All kids love noodles or pasta in various shapes and textures. Not sure if it’s because they’re fun to eat or there is just a taste they love. Kids love to slurp long egg noodles when used in soups or alphabet shapes, calling out the letters found swimming as they eat. Whatever the reason for your kids, try my Potato Gnocchetti – Two Ways the next time you cook pasta for your kids. They will love these little balls of dough half the size of regular Gnocchi. I’m given you two ways to prepare them but the possibilities are endless. The first way is with fresh cherry tomatoes mixed with a little Italian seasoning, salt and sugar then tossed with the pasta. My second variation is buttered gnocchetti sprinkled with Penzeys Brady Street Cheese Sprinkle, a cheese and garlic seasoning mix. Did I mention Penzeys is one of my favorite spice houses? Careful not to use too much as it can be rather salty. It’s great on popcorn I might add. So the next time your little appetites want noodles or pasta, serve up Potato Gnocchetti – Two Ways for a quick family night meal. The whole family will love it.

Potato Gnocchetti – Two Ways

Potato Gnocchetti – Two Ways

1 – 17.6 oz. package Potato Gnocchetti

3 T. butter

1 1/2 cups quartered cherry tomatoes

1/2 t. Italian seasoning

1/8 t. salt

1/8 t. sugar

Penzeys Brady Street Cheese Sprinkle (click Penzeys for online store)

In a small bowl, combine quartered tomatoes, Italian seasoning, salt and sugar; set aside.

Fill a medium 3-quart saucepan with water and bring to boil. Add Potato Gnocchetti and cook according to package directions, about 2 minutes. Do not overcook; drain.

Divide Gnocchetti into 2 bowls and toss one bowl with 1 T. butter and tomato mixture. Toss second bowl with 2 T. butter and Brady Street Cheese Sprinkle. Add small amounts until seasoned as you like it. Serve in small dishes for your kids with a side of choice.

Note: For another variation add butter and Parmesan cheese. Kids love this combination.