Ingredients: 1/2 package of dried, ready-to-cook potato gnocchi
3-5 seeded & chopped habanero peppers (Yes, I'm a masochist!)
1 fat clove of elephant garlic (or at least 4 small garlic cloves) mashed & minced
4 long red chili peppers - also seeded & chopped (those miniature sweet peppers that come in a bag are handy too!)
1 sweet red onion or 1 whole leek, sliced
1 2oz can of flat fillet anchovies, mashed (use the ones packed in olive oil)
1 tablespoon of margarine (you can substitute with soy or coconut butter)
2 tablespoons of extra virgin olive oil
1 teaspoon of smoked paprika
1/2 teaspoon of ground cumin
1/4 to 1/2 a teaspoon of cayenne
1 teaspoon of fresh thyme
Grated mozzarella or asiago cheese (the stuff I used in this photo is the latter flavored with rosemary!)
Your favorite brand of beer!
Over medium heat on the stovetop, pour the olive oil into a nonstick fry pan and swivel it around to the oil reaches all sides (to save some $ on olive oil, you can include some from the can of anchovies! Waste not, want not!). Stir in the margarine with a small whisk. Then, add the cumin, cayenne and paprika and stir again so the oil turns a bright orange color. Once it starts to sizzle, tumble the gnocchi nuggets in and use a big spoon to toss them around and coat them in the spicy, fiery oil. Fry and occasionally turn them over for 5 minutes until they crisp on all sides (please don't let them burn!). From there, incorporate the anchovies, garlic, peppers and habaneros. Cook for 2 minutes before adding in the red onion. Toss and cook for another 2-3 minutes until the onion bits get soft. By this point, barely any oil should be left in the frying pan and the peppers should have a slight char. Last but not least, add the fresh thyme. Ladle about half of the gnocchi into a serving bowl and sprinkle a handful of grated cheese. Then, get the rest of the mixture in the bowl right on top of the cheese. While the pan is still hot, deglaze it with a splash of your favorite beer to get whatever bits are leftover (if you are not a drinker, just use organic stock). Turn the stove off and pour the beer in the bowl to melt the cheese. Add a little more thyme, grab a fork and DIG IN!!!!