Warm, chewy gnocchi is combined with salad, baked corned beef and vinaigrette
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
I have a confession. I’m a sucker for carbs. First off, yes, I know better than to classify potatoes as carbohydrates. So don’t worry, Wisconsin potatoes are not a food item that I eliminate or limit in my diet.
Let’s just say that when I’m hungry for a snack, which is quite often since I’d rather eat several small meals a day instead of three large ones, I don’t exactly gravitate to a protein. And I certainly don’t crave salads. I’d much rather dive into a box of crackers or a bag of popcorn.
I also love pasta. Thankfully, gnocchi is an Italian pasta made with potatoes, and the combination is delicious! And, to further please the palate, I found a new way to use gnocchi that also involves an air fryer.
Air fryers are an incredibly popular tool nowadays. They cut cooking time immensely, which is huge when you’re in a rush. My family’s air fryer is built into the oven, which is quite convenient and doesn’t take up extra counter space.
Click here to read the full version of the Badger Common’Tater article.
