Gnocchi Love

I guess before I even know how to pronounce "Gnocchi" I already fell in love with this starchy pasta. It'san italian version of mochi, and it is definitely a pleasant alternative for a regular pasta fix.
Surprisingly, this fancy dish is very easy to make.

Ingredients (servings of 2):
1/2 pack of Racconto Gnocchi (I used whole wheat)
2 portebello mushrooms, diced 
1 carrot, diced
1/2 white onion
pinch of sea salt and pepper for seasoning
1/3 bottle Arrabiata Saice
3 tbs Alfredo Sauce
2 hard boiled eggs
1 slice of toast
pinch of parsley
Romano Cheese

Steps:

1. Bring water to a boil, add a pinch of salt and cook the gnocchi until soft. Drain out pasta. Don't drain under water
2. Sauteed onions in medium heat. Add portebello musrooms and carrots. Cook until golden brown.
3. Season with parsley, salt and pepper
4. Add Arrabiata Sauce and Alfredo Sauce in the veggies. Mix in Romano Cheese until sauce is thickened
5. Prepare toast and hard boiled eggs. Make sure you don't over cook your eggs. The yolk should still be soft or running
6. Bon Appetit!

To cook to al dante, make sure you boil the gnocchi for no longer than 5 minutes. Or else they look all gooey and soft!

I opted for Arrabiata sauce because of the slight spiciness and tanginess of the tomato.

I also particularly love my carrots be tender to chew :) the texture also goes well with the sauce. Trick for a thick sauce: add hard cheeses like parmigiano, romano or parmesan will help. Also, remember to shimmer it in low heat.