Eating alone. It’s not as depressing as it sounds. Typically there are two types of households; those who live alone and those who are living on top of one another. I have always been someone who required separateness and quiet time. We spend more time recharging our electronics than we do ourselves. Solitude is something I choose, and solitude need not mean loneliness. From the outside, solitude, and loneliness look a lot alike. But all resemblance ends at the surface. Solitude is the state of being alone without being lonely. It is a positive and constructive state of engagement with oneself. Solitude is desirable, a state of being alone where you provide yourself with wonderful and sufficient company.
Cooking for me has always been about community, but during self-isolation, I found it can also be about solitude. Cooking for yourself can be even better — more delicious, practical, and creative — than cooking for a crowd. Food makes us happy, but it doesn’t need to be enjoyed in the presence of others to be appreciated wholly and completely. You're there completely for the food, not the company of someone else. The food is the star, and you are its loyal and devoted fan who doesn't want to be distracted by idle chit-chat. Every flavor will be tasted, dissected, and enjoyed in the sound of silence.
Everyone says, "Why would I go through all of that trouble for just myself?" Why not? You can't give to other people and share with other people if you're not taking care of yourself. Research indicates that relationships in which individuals feel free to take time to explore their own interests, enjoy times of solitude and aloneness, and enjoy a sense of separation while still connected enhance the satisfaction and longevity of a relationship. And the most important relationship you can have is with yourself. One doesn’t have to be the loneliest number. And while there may only be a place setting for one tonight, I am still enjoying dinner in the presence of good company – me, myself, and I.
Crispy Gnocchi with Creamy Swiss Chard & Hot Italian Sausage
INGREDIENTS
- 1 1/2 pounds Swiss chard (about 3 bunches)
- 3 tablespoons unsalted butter, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1 (16-ounces) pkg. refrigerated potato gnocchi
- 1 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoon black pepper, divided
- 1 pound hot Italian sausage
- 1 large red onion (about 12 ounces), thinly sliced (about 2 1/2 cups)
- 1 cup all-purpose flour
- 4 cups whole milk
- 3 ounces Gruyère cheese, shredded (about 1/2 cup), divided
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon grated garlic
- 1/4 teaspoon cayenne pepper
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Preheat oven to 375°F with rack 10 inches from heat. Bring a large pot of salted water to a boil over high. Remove stems from Swiss chard. Slice chard leaves into 1-inch-thick strips. Add leaves to boiling water; cook, stirring often, until leaves are wilted and stems are crisp-tender, 1 to 2 minutes. Drain well in a colander. Let cool for 15 minutes. Gently squeeze over the sink to remove any excess liquid. Set aside.
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Wipe the pot clean. Add 1 tablespoon butter and 1 tablespoon oil; cook over medium-high until butter melts. Add gnocchi; cook, turning gnocchi occasionally, until golden brown and crisp, 5 to 7 minutes. Transfer to a baking sheet. Season all gnocchi with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
- Add hot Italian sausage to the pan. Cook for 7-8 minutes or until cooked. Remove sausage from the pan and set aside.
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Add remaining 2 tablespoons butter and remaining 2 tablespoons oil to pot; cook over medium until butter melts. Add onion; season with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until onion is softened and translucent, about 8 minutes.
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Sprinkle onion mixture with flour; cook over medium, stirring constantly, for 2 minutes. Gradually whisk in milk until smooth. Bring just to a simmer over medium-high, whisking occasionally. Reduce heat to low; gently simmer, whisking often, until mixture is thickened, about 5 minutes. Remove from heat. Stir in 2 ounces of Gruyère, Parmigiano-Reggiano, mustard, garlic, and cayenne. Fold in gnocchi, sausage, and chard. Season with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Spread mixture evenly into an 11- x 7-inch broiler-safe baking dish; place the baking dish on a baking sheet lined with parchment paper to catch drips.
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Bake in preheated oven until bubbling around edges, 20 to 25 minutes. Top with remaining Gruyère, and increase oven temperature to broil. (Do not remove baking dish from oven.) Broil until browned in spots, about 4 minutes. Remove from oven; let cool 5 minutes.
