Dish 3: Gnocchi Totchos
The mastermind behind Whollyvegan, Jen, posted an amazing photo of “Tot”chos to Instagram. And then Cobi (Veggietorials) posted a couple totchos photos. It was torture. But, at least I knew how to satisfy the need with some tasty leftovers.
A quick story about why I was sure this would work. Once upon a time, there was a very lazy person. This person didn’t want to change out of their pajamas but really wanted some tots. Like, Napoleon-Dynamite-sized-craving. But this person had used all their potatoes making mashed potatoes. So, rather than change out of their pajamas and go to the store like a sane person, this individual instead decided to toss some flour into their mashed potatoes, make some gnocchi, and fry those suckas up. Long story short, it worked! We won’t go into the fact that this person also had to make homemade ketchup to enjoy their tots properly…
Back to our regularly scheduled programming.
I knew the gnocchi were going to need some fixin’s to be more nacho-esque, so I whipped up a favorite standby for some flay-vah!
- 1 (10oz) can Hot Rotel Tomatoes w/chiles, undrained
- 1 (15oz) can black beans, drained and rinsed
- 1 T minced garlic (I used freeze-dried, but fresh is great, too!)
- 1/2 tsp dried cilantro
- 6 oz sweet corn (anything but canned)
Mix, cover, and refrigerate.
Preparation of the gnocchi for totchos couldn’t be any easier — just add a few to a hot oiled pan and fry until they have a nice crispy exterior. Blot any excess oil from them by draining on paper towels. Serve up the gnocchi tots with the relish and any vegan queso or sour cream you have hanging around. Easy or what?
I can’t wait to share the next dish with you!