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Generated image of The Wanderlust Nourish BowldishThe Wanderlust Nourish Bowl

Inspired by Eat Pray Love

The Wanderlust Nourish Bowl

A vibrant and comforting bowl capturing the essence of Liz Gilbert's journey, featuring pillowy gnocchi in a fragrant brown butter and sage sauce, warm, aromatic turmeric-spiced chickpeas and spinach, crowned with a bright, tropical mango-pineapple salsa. This dish intertwines the indulgent comfort of Italy, the spiritual warmth of India, and the vibrant balance of Bali.

  • Dish
  • 19 ingredients
  • 9 steps
  • Drama

Gather these

Ingredients

  • 500g packageGnocchi
  • 4 tbspUnsalted Butter
  • 10-12 large leavesFresh Sage Leaves
  • 1 tbspOlive Oil
  • 1/2 small, finely dicedYellow Onion
  • 2 cloves, mincedGarlic
  • 1 tsp, gratedFresh Ginger
  • 1 (400g) can, rinsed and drainedCanned Chickpeas
  • 1 tspGround Cumin
  • 1/2 tspGround Turmeric
  • 1/4 tspRed Pepper Flakes (optional)
  • 3-4 cups, packedFresh Spinach
  • 1 large, dicedRipe Mango
  • 1/2 cup, diced (or canned, drained)Fresh Pineapple
  • 2 tbsp, very finely mincedRed Onion
  • 2 tbsp, choppedFresh Cilantro
  • 1 whole, juicedLime
  • To tasteSalt
  • To tasteBlack Pepper

Step by step

Instructions

  1. 1

    **1. Prepare the Balinese Mango-Pineapple Salsa:** In a small bowl, combine the diced mango, diced pineapple, minced red onion, chopped cilantro, and the juice of half a lime. Season lightly with salt. Stir well and set aside to allow flavors to meld.

  2. 2

    **2. Cook the Indian-Spiced Chickpeas & Spinach:** Heat olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

  3. 3

    Add the rinsed chickpeas, ground cumin, ground turmeric, and red pepper flakes (if using). Stir well to coat the chickpeas with spices and cook for 2-3 minutes, allowing the spices to toast.

  4. 4

    Add the fresh spinach, a pinch of salt, and a dash of pepper. Cook, stirring frequently, until the spinach has wilted completely, about 3-4 minutes. Set aside.

  5. 5

    **3. Cook the Italian Gnocchi & Brown Butter Sage Sauce:** Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions (typically 2-4 minutes) until they float to the surface.

  6. 6

    While the gnocchi cooks, melt the butter in a separate medium skillet over medium heat. Add the fresh sage leaves. Continue cooking, stirring occasionally, until the butter turns a rich golden-brown color and smells nutty, and the sage leaves are crispy. Be careful not to burn the butter.

  7. 7

    Using a slotted spoon, transfer the cooked gnocchi directly from the boiling water into the skillet with the brown butter and sage. Toss gently to coat the gnocchi in the sauce. Season with a pinch of salt and pepper.

  8. 8

    **4. Assemble the Bowls:** Divide the gnocchi with brown butter and sage evenly among serving bowls as the base. Next, spoon a generous portion of the warm spiced chickpeas and spinach next to or over the gnocchi.

  9. 9

    Finally, spoon a vibrant dollop of the fresh mango-pineapple salsa over the top of each bowl. Serve immediately and enjoy the journey of flavors!

The Inspiration

Why this dish

This dish is a culinary map of Liz Gilbert's journey in 'Eat Pray Love'. The comforting gnocchi bathed in brown butter and sage embodies the simple, sensual pleasure of 'Eat' in Italy. The warm, aromatic spiced chickpeas and spinach represent the grounding, spiritual introspection and discipline Liz embraced during her time of 'Pray' in India. Finally, the bright, refreshing mango-pineapple salsa signifies the vibrant, unexpected 'Love' and balance she discovers in Bali, bringing all the disparate parts of her transformative journey into a harmonious, nourishing whole.

Eat Pray Love · Drama

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