On a whim, I decided to coalesce some of the best cuisines and flavors on earth: savory and sour kimchi with rich and savory tomato marinara, all served over homemade gnocchi.
How can you resist that?
Well, the resistance comes in the form of garlic breath – but if we’re all on board, who cares?
The benefits of raw, fermented cabbage and kimchi are so numerous we might as well create an encyclopedia.
And, cooked tomatoes, well that lycopene and Vitamin C will do you a world of good.
By the way, did you know potatoes (- the main and only ingredient in gnocchi) are high in protein and other good vitamins and minerals?
Enjoy this meal on me. Your body and your belly will be happy!
Kimchi Kraut Gnocchi
Kimchi Kraut Gnocchi
1 1b. potato gnocchi
2 cups Rosemary Tomato Sauce (skip the rosemary, add 1 clove garlic, crushed)
1 cup wildbrine Korean kimchi
Bring a large pot of salted water to a boil.
Add the gnocchi and cook for 3-5 minutes.
Drain well.
Toss the cooked gnocchi with the tomato sauce and then top with the fermented kimchi.
You’re welcome. Yes, you’re welcome.
