TJ’s POTATO GNOCCHI (& recipe ideas)


TJ’s Pasta Emporium Gnocchi. Made in Italy. “Autentico Italiano”. Shelf stable package.

These gnocchi are one of my favorite TJ items. Available in the dried pasta section, these packages of TJ’s POTATO GNOCCHI are a bargain at just $1.69 (1.1 lbs). Thesy are shelf stable, and can last months in your pantry (you could store them in your fridge if you like but you don’t have to). I probably usually use them within about 3 months?

They have a pleasantly chewy gnocchi texture.

COOKING: You can simply toss these into boiling salted water for about 3 minutes and they’ ready to serve with your favorite sauce. Or you can use them in a recipe.

Even better I’ve found is boil them for maybe 1 minute and then drain and throw them in a non-stick or cast iron pan with 2 tablespoons of EVOO then pan fry them until they are brown. The crispy texture is a big plus. Actually an even easier way which I discovered and clearly others have figured out too, is you don’t have to boil them at all. You can just pan fry them, without boiling. The chewy, crispy texture when you pan fry gnocchi is even better.

PAN FRIED GNOCCHI: Just toss these gnocchi right into a pan with 1-2 tbl. of oil and pan fry them until browned on all sides, stirring occasionally. I do a variation on this. I put 2 tbls of EVOO (or even nicer, a mix of half oil and half butter) in a black cast iron (or nonstick pan). Get the oil hot on med heat until it shimmers. Toss in these gnocchi and stir till covered with the oil. COVER THE PAN with a lid. Cook covered 5-8 minutes, stirring occasionally. They kind of pan fry & steam at the same time for the best of both worlds. After 5 minutes or so, take off the cover and pan-fry them uncovered till Golden Brown and Delicious, maybe another 5-10 minutes. I like the texture this way, its especially chewy and a bit crispy.

What to serve with them for a sauce? Almost anything you can think of which you would do for a pasta. It can be as simple as just butter and grated cheese plus some black pepper, a kind of Cacio E Pepe. Or serve them with your favorite TJ tomato sauce. The TJ Pesto works quite well with these.

In the photos below you will see I cooked them with greens (swiss chard but you can use any greens like kale, spinach, arugula…) I used lots of garlic and lots of grated Rosemary Asiago *. The gnocchi were delicious with greens. Of course any Italian cheese works Parmigiano, Pecorino, Asiago) even some Mozz cut into cubes to melt in. I had these last week with some leftover Bolognese sauce I had in the freezer and they were simply amazing with Bolognese sauce. TJ’s even has a vegan bolognese sauce.

Are these better than the frozen Kale Gnocchi? For me actually they kind of are and frankly these are half the price of the frozen gnocchi which I feel don’t have the same textural integrity when cooked this way (pan fried) though I could experiment some more. There is somewhat of a shock going from being frozen into heat that I think texturally messes up the frozen gnocchi?

Anyway if you never tried these packaged Gnocchi, check them out the next time you are in the pasta section. I can’t tell you how many times when we “had nothing in the house to eat” we found we had a package of these in the pantry and had a dinner ready in under ten minutes.

*RECIPE : PAN FRIED GNOCCHI with Swiss Chard & Rosemary Asiago Cheese – Separate leaves and stems from Swiss Chard. Cook the cut stems with 3 cloves of garlic smashed until tender in olive oil. Remove greens from pan then into same pan, toss in a pack of gnocchi with a tablespoon of EVOO and 1 tbl butter. Cook covered as discussed above till browned all over. Now add back the swiss chard plus chopped up leaves. Cook and toss around in pan till leaves are cooked till your liking. Toss in some chopped parsley or arugula. Season to taste with a little salt, sprinkle of lemon juice and lots of black pepper (optionally – a spoon of BOMBA) Grate a few ounces of Asiago, Pecorino or Parmigiano over all and drizzle with good EVOO. Serve 2 as dinner or 4 as a side.

(Can substitute Kale, Arugula, Spinach or any green)

Pan fried Gnocchi with Swiss Chard and Asiago

SEARCH : Pan Fried Gnocchi Recipes – IDEAS

https://bit.ly/3hIZLHo

BONELESS PORK TENDERLOIN (with recipe ideas)


Another one of those things that I get almost every time I go to Trader Joe’s as it’s delicious and an extremely versatile thing to have in the fridge (or freezer) as well as a real bargain.

If you are not familiar with “pork tenderloin” let’s put it this way… If this was beef it would be the filet mignon. The best melt-in-your-mouth deliciously tender cut. One big difference? Beef filet mignon costs about $15-20/lb or more? But this “pork filet mignon” sells for $4/lb at Trader Joe’s. A $5 piece can feed a family. So deliciously tasty as well as super affordable.

(UPDATE: Price has increased since this was written)

Trader Joe’s sells 4 versions of the pork tenderloin. “Plain”, 2 marinated ones (peppercorns and garlic & herbs) that cost a bit more but come on, it’s so easy to do a marinade of your own in a few minutes. TJ also sells a “crate free” pork tenderloin if you prefer which is $6/lb. At Whole Foods I’m just guessing this would cost double that price?

Boneless pork tenderloin is a lean cut with almost no waste. It sometimes has a “silverskin” which should be removed before cooking. This is not very hard, you just need a very sharp knife.

I frequently just cut the tenderloin into “medallions” or steaks about 1/2-3/4 ” thick, season them, and cook them as one might cook filet mignon. Or one can cook it whole in a pan, then slice it afterwards (deglazing the pan after for a pan sauce). Cut the meat into strips, and this is so perfect for Asian dishes & stir-fry’s. Or Fajitas or Tacos! Whole, its great for roasting in the oven. Pork tenderloin can be an impressive center-piece of a fancy dinner (See the stuffed roast pork tenderloin video recipe below) Another tip: Be sure not to overcook tenderloin, as it’s so lean it can easily get overcooked and dried out. A correct cook of tenderloin should have a bit of pink (trust me, it’s safe and fine) TIP: Slice slits in the meat and insert thin slices of garlic all over.

Seasonings for pork tenderloin? You can not go wrong with any of these: garlic, lemon, rosemary, cumin, peppercorns…. and AJIKA!

TIP for Asian stir frying: The Chinese technique of Velveting any meat for 20 minutes will make it even better.

https://www.theendlessmeal.com/baked-pork-tenderloin/

https://www.cookinglight.com/food/recipe-finder/healthy-pork-tenderloin-recipes

This is a terrific looking, easy recipe from Milk Street, SPICE CRUSTED PORK TENDERLOIN BITES