Turkey Bolognese with Penne

 I have a really good Bolognese recipe but when your daughter doesn’t eat beef you need to improvise.  We thoroughly enjoyed it when I made it.

2 tbsp. olive oil

1lb. ground turkey 

3/4 C. chopped carrots 

1/2 C. chopped onion

1/2 C. chopped celery 

4 garlic cloves, minced

1 tbsp. ground thyme (I will use a bit less next time)

1 pinch red pepper flakes

1/4 C. dry white wine 

2 C. tomato sauce 

1/2 C. tomato juice 

2 tbsp. dried parsley 

1 8oz. pkg. penne pasta 

1/2 C. grated Parmesan cheese

Salt and ground black pepper to taste

Heat oil in a large skillet over high heat.  Add ground turkey and cook until well browned, 5 to 7 minutes. Add  carrots, onion, celery, garlic, thyme and red pepper flakes.  Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if needed.  Add wine; cook and stir until almost completely evaporated, about 5 minutes.  Add tomato sauce, tomato juice, and parsley.  Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.

Bring a large pot of lightly salted water to a boil.  Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.  Drain and return to the pot.  Add the sauce and Parmesan; mix well.  Season with salt and pepper.

Per serving: 365 calories, 24g. protein, 38g. carbohydrates, 13g. fat, 62mg. cholesterol, 678mg. sodium   

Smoked Gouda Carbonara

I found this recipe in the April 2017 issue of Food and Wine.  I see it for dinner in the not so distant future.

1lb. spaghetti
5 large egg yolks
1 large egg
1 C. finely shredded smoke Gouda, plus more for serving
Kosher salt and black pepper
1 tbsp. extra virgin olive oil
6oz. slab bacon, finely diced
3/4 tsp. crushed red pepper

In a large pot of salted boiling water, cook the pasta until al dente.  Drain, reserving 1 cup of the cooking water.

In a large bowl, beat the egg yolks with the whole egg, the 1 C. of Gouda, 1/2 tsp. salt and 2 tsp. black pepper.  Very gradually whisk in 1/2 C. of the reserved cooking water to temper the eggs.

Meanwhile, in the large pot, heat the olive oil.  Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes.  Add the pasta, crushed red pepper and 1/4 C. of the reserved pasta cooking water.  Cook, tossing until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water if needed. Season with salt and pepper.  Divide pasta into bowls and serve with additional Gouda.

Orecchiette with Sausage and Greens

This recipe calls for broccoli or broccoli rabe.  We're not broccoli fans so I think I will swap in either fresh spinach or asparagus.

1lb. cooked orecchiette
Nearly naked sauce (recipe below)
Steamed broccoli rabe or broccoli, or spinach, or asparagus
Browned Italian sausage
Grated pecorino cheese
Toasted bread crumbs

Heat 1/2 cup extra virgin olive oil with 1/2 tsp. crushed red pepper flakes and 4 large thinly sliced garlic cloves in a large skillet over medium low heat.  Cook until garlic is pale golden brown and very fragrant, 7 to 8 minutes.  Stir in hot pasta, 1/2 cup hot pasta water, browned sausage and your chosen green.  Top with cheese and bread crumbs.

One Pot Spaghetti with Sausage

This would make a great weeknight supper.  A pasta dinner usually means dirty every pot in the house!

2 tbsp. olive oil
8 oz. sweet or hot Italian sausage
1 onion halved and thinly sliced
1 carrot, grated
4 cloves garlic, sliced
1 tbsp. tomato paste
10oz. spaghetti, broken in half
14oz. cherry tomatoes
Kosher salt and freshly cracked black pepper
2 tbsp. chopped fresh parsley

Heat 1 tbsp. oil in a large wide pot over medium high heat.  Add the sausage and cook, breaking meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes.  Drain fat.

Add the remaining oil and the onion to the skillet, cook; stirring occasionally, until the onion softens, about 5 minutes.  Stir in the carrot, garlic, and tomato paste and cook until the garlic softens; 1-2 minutes.

Add 4 1/2 cups water, the spaghetti, cherry tomatoes, 1/2 tsp. salt, and a few grinds of pepper to the pot.  Increase the heat to high and bring to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender and the sauce thickens, 10-12 minutes.  Remove from heat and add the parsley; season with salt and pepper and toss.

Per serving: 490 calories, 17g. fat, 16mg. cholesterol, 498mg. sodium, 64g. carbs, 6g. fiber, 17g. protein

Short Rib Lasagna

So I have mentioned that I get just about every cooking magazine under the sun but this recipe came from a flyer that came with a NON cooking magazine.  I may try this.  It's a long recipe but I am betting it will be worth it!

2lb. boneless beef short ribs
1/2 tsp. salt
1/2 tsp. black pepper
16oz. button or cremini mushrooms, coarsely chopped
3 carrots, chopped
1 medium onion, chopped
1 C. dry red wine
1 C. reduced sodium beef broth
3 cloves garlic, minced
1/4 C. butter
1/4 C. all purpose flour
3 C. milk
6oz. Gruyere cheese, shredded
2 tsp. snipped fresh thyme
12 lasagna noodles
Olive oil
Additional Gruyere cheese and fresh thyme

Season short ribs with salt and pepper.  In a large Dutch oven, combine mushrooms, carrots, onion, wine, broth and garlic.  Add ribs.  Bring to boiling. Reduce heat to a simmer.  Cook, covered 2 1/2 to 3 hours or until meat is tender.

Meanwhile, in a medium saucepan, melt butter over medium heat.  Stir in flour.  Stir in milk all at once.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 minute more.  Stir in Gruyere cheese.  Cook and stir until cheese is melted.  Remove from heat.

Preheat oven to 375 degrees.  Transfer ribs to a cutting board.  Shred meat.  Strain cooking liquid; reserve vegetables.  Return meat to pot.  Stir in reserved vegetables and thyme.

Meanwhile cook noodles according to package direction, unless you are using no boil noodles.

Drizzle the bottom of a 3 quart baking dish with olive oil.  Arrange noodles in a single layer, top with 1 cup of white sauce.  Using a slotted spoon, add 1/3 of the short rib mixture.  Repeat layers, ending with noodles.  Pour remaining white sauce over top.  Cover with parchment paper brushed with olive oil, coated side down; seal tightly with foil.

Bake 30 minutes.  Uncover; bake 15 minutes more or until cheese is golden brown and lasagna is bubbly.  Remove from oven.  Top with additional cheese and fresh thyme.  Let stand at least 20 minutes before serving

Per serving: 574 calories, 27g. fat, 132mg. cholesterol, 479mg. sodium, 39g. carbs, 3g. fiber, 39g. protein

Chicken and Noodles Lasagna

I found this recipe in Midwest Living; the January/February 2016 issue.  It struck me as a great example of comfort food and we're having a pretty decent cold spell right now.  Don't get me wrong, this winter has been fairly easy if you compare it to the last two.  Locals will understand!  LOL

1lb. boneless skinless chicken breasts
1 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 sprig fresh thyme or 1/4 tsp. dried thyme
5 tbsp. butter, divided
1 1/2 C. fresh mushrooms
3/4 C. pearl onions, thawed
1/4 C. all purpose flour
1 14.5oz. can chicken broth
3/4 C. half and half or light cream
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
3/4 C. thinly bias sliced carrots
3/4 C. thinly bias sliced celery
3/4 C. frozen peas
9 no boil lasagna noodles
1 1/2 C. shredded Havarti cheese with dill

Preheat oven to 350 degrees.  Sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper.  Fill a medium saucepan with water; add thyme sprig and bring to boiling.  Add chicken, reduce heat and simmer, covered for 15 to 18 minutes or until cooked through.  Transfer to cutting board to cool; discard cooking liquid.

Meanwhile, melt 1 tbsp. butter in a large saucepan.  Add mushrooms and onions.  Cook and stir for 3 minutes or until just tender.  Transfer to a bowl, set aside.

Reduce heat to medium low.  Melt remaining butter in same saucepan. Stir in flour until well combined.  Stir in chicken broth, half and half, 1 tbsp. thyme, and remaining salt and pepper.  Bring to boiling; reduce heat.  Cook and stir until thickened.  Set aside 1 C. sauce.

Stir carrots, celery and peas into remaining sauce in saucepan.  Cook, covered, for 8 minutes or until tender, stirring occasionally.

Chop chicken; add to mixture in pan, along with mushroom mixture.  Simmer 2 to 3 minutes more or until heated through.

To assemble: Spread 1/3 C. of the reserved sauce in a greased 2 quart square baking dish.  Top with 3 noodles, half the chicken mixture, and a third of the cheese.  Repeat layers, ending with the remaining 2/3 C. sauce.  Set aside remaining third of the cheese.

Bake, covered, for 40 minutes.  Uncover and sprinkle with remaining cheese.  Bake for 5 to 10 minutes more or until noodles are tender and cheese is melted.  Let stand 15 minutes before serving

Per serving: 477 calories, 27g. fat, 153mg. cholesterol, 1024mg. sodium, 30g. carbs, 3g. fiber, 30g. protein.

Pumpkin Chipotle Pasta Sauce

I made this tonight.  I am going to write the recipe as I found it on allrecipes.com and then I will note how I plan to change it the next time I make it.  It was good as written but it was a little hot for me.

1 tbsp. unsalted butter
3 tbsp. minced sweet onion
1 clove garlic, minced
1 C. chicken broth
1 C. pumpkin purée
2 chipotle peppers in adobo sauce, chopped
1/3 C. low fat milk
1 tsp. ground sage
3/4 tsp. salt
1/4 tsp. ground coriander
1 pinch ground cinnamon
1 pinch ground nutmeg

Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes.  Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin purée, chipotle peppers in their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg.  Allow sauce to come to a simmer, then lower heat to hold a simmer until serving.

I served mine over pumpkin and cheese gnocchi.  I will cut down to 1 pepper and I think I will add 1/3 of a cup of ricotta cheese to cut the heat and thicken the sauce some.  I may also increase the pumpkin to 2 cups.  Tonight I baked chicken breasts and served them with the pasta and sauce.

Fire Roasted Ziti with Sausage

I am making headway with my cooking magazines.  This looked good and different from the usual pasta dishes.  It's something I can put together after work too.

8oz. uncooked ziti
1 28oz. can Italian diced tomatoes
1 jar fire roasted tomato and garlic pasta sauce
16oz smoked sausage, sliced
2 C. shredded mozzarella, divided
1 C. cottage cheese

In a Dutch oven, cook ziti according to package directions for al dente.  Drain; return to pot.  Add tomatoes, sauce and sausage to ziti; heat through over medium heat, stirring occasionally.  Stir in 1 cup mozzarella cheese and cottage cheese.  Sprinkle remaining mozzarella.  Cook, covered 2-5 minutes or until cheese is melted.

Slow Cooker Balsamic Chicken

This is something different to put on top of pasta.  Now that I am working later hours, I have been using my crock pot more.  This will be a good winter meal for us.


2 tablespoons olive oil
4 skinless, boneless chicken breast halves, or more to taste
salt and ground black pepper to taste
1 onion, thinly sliced
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup balsamic vinegar
2 (14.5 ounce) cans crushed tomatoes

Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.  Serve over pasta.

Orecchiette with Sausage, Chickpeas, and Mint

I saw this in the May 2015 issue of Food and Wine.  I just planted mint for the first time in many years.  I have it contained in a pot so it doesn't take over the whole yard.  I might try this with both sweet and hot sausage for a little extra zip.  I could see adding some Kalamata olives in before serving or maybe just putting them in my serving.  Not everyone in my household likes them as much as I do. 😀

In a saucepan, cook 12oz. loose Italian sausage in 1/3 C. olive oil over medium high heat until browned, about 7 minutes.  Add 1 sliced red onion.  Cook until the onion is softened, about 3 minutes.

Add 1 lb. cooked orecchiette along with 3/4 C. cooking water and 1 15oz. can of chickpeas that have been drained and rinsed.

Cook until heated through.  Stir in 1 C. mint leaves and 2 tbsp. lemon juice  and season with salt and pepper.  Serve with a dollop of yogurt on top.

Empty the Fridge Pasta Primavera

This dish was inspired by Ree Drummond's Pasta Primavera that you can find on her blog.  I love her show and follow her blog.  I would also give my right arm for her kitchen.  I made a big pot of this a couple of weeks ago and we ate every bite!

First I swirled some olive oil in a large Dutch oven and added some shallots and garlic; the shallots were chopped fine and the garlic was crushed.

Then I added carrots and red pepper diced finely.

Next I added frozen corn, frozen green beans and some frozen chopped spinach.  I also added in a cup and a half of chicken broth.

Then I added a cup of heavy cream, 3/4 C. Parmesan cheese, and 1 pkg. of smoked sausage sliced in quarter inch slices.

While all of this was cooking, I cooked a pkg. of gemelli according package directions.  When the pasta was just about done, I took a cup of the pasta cooking water and put it into the Dutch oven.  The sauce had started to thicken and the pasta water loosened it up a bit.

I drained the cooked pasta and added it my meat and veggie mixture.

Chris is not a big fan of sun dried tomatoes so I added them to just my portion when serving.

Topped it off with some shaved Asiago cheese.  It was yummy.

I didn't measure much of anything in this recipe.  I was mostly just eyeballing everything as I threw it in.  I added less spinach because honestly, I am not a big fan of cooked spinach.  All of the other veggies I really liked.  You could also add asparagus or broccoli...you won't catch me adding broccoli but when you make it; add whatever you like, whatever is in season or whatever is in your fridge!!

Sausage Pasta

I think for the first time trying this, I will use mild Italian sausage.  This might be something we can get the kids to eat as well


3/4 pound pasta
 1 tablespoon olive oil
 1 pound spicy Italian sausage
 1 onion, chopped
 4 cloves garlic, minced
 1 (14.5 ounce) can chicken broth
 1 teaspoon dried basil
 1 (14.5 ounce) can diced tomatoes
 1 (10 ounce) package frozen chopped spinach
 1/2 cup grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.

Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.

Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Bacon Beef and Mushroom Ragu wth Macaroni

This is a Rachael Ray 30 minute meal.  I can see this becoming a staple for the cold weather months.
2 tbsp. olive oil
1/4lb. lean bacon or pancetta, chopped
1/4lb. cremini mushrooms
2 tbsp. chopped fresh thyme
1 bay leaf
1lb. ground beef
1 medium onion, minced
2-3 large cloves garlic, minced
Salt and pepper
3 tbsp. tomato paste
2 C. veal of beef stock
1lb. long Italian style ridged macaroni (ziti rigate)
2 tbsp. butter
Freshly grated  Grana Padano

Bring a large pot of water to a boil

In a deep skillet, or large saucepan, heat the olive oil over medium high heat.  Add the bacon and cook until the fat melts, 2 to 3 minutes.  Add the mushrooms, thyme, and bay leaf.  Cook until the mushrooms brown, 3 to 4 minutes.  Add the ground beef and cook, breaking up into small pieces with a spoon, until brown, 4 to 5 minutes.  Add the onion and garlic; season with salt and pepper.

Partially cover the skillet and cook, stirring occasionally, until the onion softens, 5 to 6 minutes.  Add the tomato paste and stir until fragrant, about 1 minute.  Stir in the stock, then reduce the ehat to low and let the ragu simmer while the pasta cooks.

Salt the water and cook the pasta until al dente.  Drain, reserving 1/2 C. of the pasta cooking water.  Add the pasta and the cooking water back to the hot pot.  Toss with half the ragu and the butter; season.  Serve the pasta in shallow bowls topped with the remaining sauce and cheese.

Avocado Basil Pasta

This is a pasta salad that takes advantage of all your summer garden has to offer.  Looking forward to giving it a try sometime soon.

8oz. dried bow tie or wagon wheel pasta
2 medium avocados; halved, seeded, peeled, and coarsely chopped
2 medium ripe tomatoes, roughly chopped
6 slices bacon, crips cooked, drained and crumbled
2/3 C. chopped fresh basil
2 tbsp lemon juice
1 tbsp. olive oil
3 cloves garlic, minced
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1/2 C. shredded Parmesan cheese

Cook the pasta according to package directions.  Rinse and set aside.

In a large bowl, combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic, pepper and salt.  Add the pasta and toss to combine.

Transfer to a serving bowl and toss to combine.

Chicken Scampi

Here is another recipe from allrecipes.com  It caught my eye because I have a sensitivity to shrimp that causes migraines but I love the flavor of garlic.  Now I can get my flavor without risking a migraine.

1lb. raw chicken tenders or strips
1/4 C. all purpose flour
2 tsp. olive oil
1 16oz. pkg. spaghetti
1 tsp. olive oil
1 green bell pepper cut into 1/2 inch wide strips
1 red bell pepper cut into 1/2 inch wide strips
1 yellow bell pepper cut into 1/2 inch wide strips
1 onion, chopped
2 tbsp. chopped garlic
1 1/2 C. four cheese alfredo sauce
1/2 C. chopped fresh parsley

1. Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
3. Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
4. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

Thai Pork Noodle Bowl

I saw this recipe in an ad for pork in the July/August edition of Food Network magazine.  I've been experimenting with pork and this will be a nice addition to my repertoire.

4 boneless pork chops

Marinade:
1/4 C. soy sauce
1/4 C. chopped cilantro
3 garlic cloves, crushed
3 tbsp. brown sugar
1 tbsp. vegetable oil
1 lime, juiced

Peanut Noodles and Sauce:
10oz. pasta (spaghetti, linguini, or angel hair)
1 lime, juiced
2 cloves, garlic finely minced
1/2 C. creamy peanut butter
1 C. hot water
2 tbsp. soy sauce

In a large baking dish, arrange pork chops evenly.  Whisk marinade ingredients together in bowl.  Set 1/4 C. marinade aside in refrigerator.  Pour remaining marinade over pork chops and marinate 20 to 30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in a large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 and 160 degrees.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against the grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.

Smoked Mozzarella Chicken with Pasta

This looks yummy.  I may tweak it to add fresh sage as I have a nice looking sage plant growing in the yard.

8oz. uncooked angel hair pasta or thin spaghetti
4 boneless skinless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
2/3 C. seasoned bread crumbs
2 tbsp. olive oil
4 thin slices smoked deli ham
4 slices smoked mozzarella cheese
1/2 tsp. dried sage leaves
1/2 C. prepared pesto
Grated Parmesan cheese, optional

Cook pasta according to package directions.  Drain, transfer to a large bowl.

Meanwhile, pound chicken breasts with a meat mallet to 1/2 inch thickness; sprinkle with salt and pepper.  Place bread crumbs in a shallow bowl.  Dip chicken breasts to coat both sides; shake off excess.

In a large skillet, heat oil over medium high heat.  Add chicken; cook 4 minutes.   Turn; cook 2 minutes longer.  Top with ham and mozzarella cheese; sprinkle with sage.  Cook 1-2 minutes longer or until a thermometer inserted in chicken reads 165 degrees.  Remove from heat.

  Add prepared pesto to pasta and toss to coat.  Serve chicken with pasta.  If desired, sprinkle with Parmesan cheese.

Crockpot Ravioli Casserole

I made this tonight.  I had found it on Pinterest; on a blog called Becoming Betty.  I like Betty's blog.  I was talking with some friends today about what we have done to combat the world's longest winter.  I have cooked and thankfully worked out enough to not have gained a million pounds from eating all of my cooking!  I added a couple of twists to this and would absolutely make it again.

1 1/2 lbs. lean ground beef--> I also added in a cup of bulk Italian sausage (provolone and pepper sausage)
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce--> I also added a cup and a half of my homemade marinara
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)-->I used fresh too but instead of 10oz, I used 3 handfuls cut into ribbons
16 oz. bowtie pasta, cooked-->I used Mezzi Rigatoni; I was out of bowties!
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded
6 fresh button mushrooms, sliced-->I forgot I had these and didn't want them to go waste.

Brown ground beef with onion and garlic.  Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.  I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well.  Then I added the last 1/2 cup of mozzarella to melt on the top.  We served this with garlic bread and it was delicious on this the 53rd day of February!

One thing that Chris suggested was spraying the crock with non stick spray.  The cheese gets a bit sticky!

Homemade Ravioli

I bought Chris a ravioli press.  We tried it out a few weeks ago.  This requires some patience as it is a manual process and we also used our pasta machine to roll out the pasta sheets.  We made a chicken and cheese filling.  They looked like this and were delish!!

Batch #1 waiting for a swim in the pasta pot!

Finished product

Cook them for longer than when they start to float.  Hand rolled pasta sheets are pretty dense.

Know Your Gnocchi

Last Sunday Chris and I took a gnocchi class at The Chopping Block in Lincoln Square.  They have a ton of new fall classes and we thought this would be a fun one to take together.  Class was hands on so we actually made this dishes ourselves.  Now you can buy frozen gnocchi or refrigerated gnocchi but if you have a little bit of time...try making them from scratch...it's not that hard and everything we made was outstanding.

When you think of gnocchi, you think of potatoes, right?  That was what I thought of first.  Only one of these recipes used potatoes.

It's funny, when you do a hands on class at the Chopping Block, everything is laid out for you and prepped as much as possible.  The chefs also clean up after us.  Wish I could hire a couple and bring them home with me.

Potato Gnocchi with Zucchini, Tomatoes and Basil

1 pound russet potatoes
1/2 C. plus 2 tbsp. all purpose flour
1 egg
1 tbsp. grated Parmesan cheese
1 tsp. extra virgin olive oil
Salt and pepper to taste

For the sauce:
2 tbsp. extra virgin olive oil
2 medium zucchini, cut into medium dice
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halved lengthwise
2 tbsp. fresh basil, leaves torn
Salt and pepper to taste

Preheat oven to 375 degrees.

Pierce the potatoes in several places with a fork.  Bake on a parchment lined sheet tray until tender, about 1 hour.  Let stand until just cool enough to handle, about 15 minutes.

Peel the potatoes and press them through a ricer or a food mill into a large bowl.  Add the flour, egg, Parmesan, olive oil, salt and pepper and stir until just blended.

Bring a large pot of water to a boil and add a generous pinch of salt.

Turn the dough out onto lightly floured surface.  Divide into 8 pieces and roll each piece into a rope about 1/2 inch thick.  Cut the rope into 1 inch pieces.  Place the gnocchi on a lightly floured sheet tray while preparing the sauce.

To prepare the sauce, heat a large nonstick saute pan over medium high heat and add the olive oil.  Saute the zucchini until lightly caramelized, 4 to 5 minutes.

Reduce the heat to medium, and add the garlic and tomatoes.  Gently saute until the tomatoes are just starting to wilt.  Remove from the heat, and stir in the basil and salt and pepper to taste. Set aside while cooking the gnocchi.

Cook the gnocchi in the boiling water until they float to the top, about 2 minutes.  Test one to make sure they are cooked through.  One thing we learned in class was to make sure the gnocchi are consistent in size so they cook evenly.

Drain well and toss in the pan with the sauce.

Spinach Ricotta Gnocchi with Lemon Herb Butter and Parmesan Cheese

We were sharing a kitchen with another couple so we broke up some of the recipes so that we could get everything done at one time.  My job for this recipe was the herb butter.  I need to make more compound butters.  This one was divine!

Butter:

1 shallot, minced
2 tbsp. fresh parsley, rough chopped
1 tbsp. fresh dill, rough chopped
1 tbsp. lemon zest
1 stick unsalted butter, at room temperature
Salt and black pepper to taste
Pinch of cayenne pepper...if you like cayenne, go a pinch and half...ours could have used a little more

Gnocchi:

1 whole egg
1 egg yolk
1/2 C. frozen chopped spinach, thawed and squeezed dry (the dry part is very important)
6oz. whole milk ricotta
1 tbsp. fresh thyme, rough
1/4 C. fresh parsley, rough chopped
3/4 C. Parmesan cheest, finely grated
1 C. all purpose flour
1/4 tsp. nutmeg, freshly ground
Salt and pepper to taste

I/2 C Parmesan, grated for garnish

To prepare the compound butter, mix together the shallot, parsley, dill, lemon zest, butter, salt, black pepper and cayenne.  Allow to sit out at room temperature.  This butter can be rolled in plastic wrap and kept refrigerated for 1 week or in the freezer for up to 3 months.

Bring a pot of water to a boil and add a generous pinch of salt.

Combine the whole egg, yolk, spinach, and ricotta cheese in a large mixing bowl and whisk until completely smooth.  Add the thyme, parsley, and Parmesan cheese and fold with a spatula.  Do not over mix.

Mix together the flour, nutmeg, salt and pepper, and then fold into the ricotta mixture until just combined.

Roll the dough out onto a lightly floured surface and shape into a log.  Divide log into quarters with a pastry cutter or knife.  Cover with a dry towel.

Clear excess flour from the work surface.  Working with one quarter at a time, roll the dough into long, thin logs, about a 1/2 inch thick.

Use a pastry cutter or knife to cut logs into 1 inch pieces.  Dust with flour and place on a sheet tray lined with parchment and dusted with flour.  Refrigerate gnocchi until ready to cook.

Add the gnocchi to the boiling water and cook at a rolling boil for 2 minutes.  Check for doneness by removing one piece and cutting in half.  The texture should be uniform and cooked through the center.  Drain well and transfer to a serving bowl.

Toss the hot gnocchi with just enough to the lemon herb butter to coat.  Top with grated Parmesan cheese and serve.

Note:  If you're not using all the gnocchi the same day, freeze them in a single layer and then store in a resealable bag in the freezer for up to 2 months.

Don't be intimidated by the many steps in this recipe.  The final product is worth it!

The last recipe we did in class was probably my favorite.  These gnocchi were similar to when you make cream puffs.  Who knew you could make gnocchi that way!

Baked Parisian Gnocchi with Gruyere Cheese and Arugula Salad

For the dough:

1 C. water
1 tsp. salt
1/4 tsp. nutmeg, freshly ground
2 tbsp butter
1 C. all purpose flour
3 eggs
1/4 C. Parmesan cheese, grated

Gruyere Cheese Bechamel (recipe follows)

For the arugula salad:

4 C baby arugula
2 tbsp. pine nuts, toasted
1/4 C. semi sun dried tomatoes, julienned
Lemon juice and extra virgin olive oil to taste
Salt and pepper to taste

Preheat the oven to 350 degrees.

Bring a large pot of water to a full boil.  Add a pinch of salt.  We didn't go overboard here because there is plenty of salt in the cheese.

In a small saucepan, combine the water, salt, nutmeg and butter.  Bring to a boil over high heat.  As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and it comes away from the side of the pan.  Cook, stirring to dry out the dough, about 30 seconds.  Transfer the dough to a medium size bowl and allow to slightly cool, about 5 minutes.

Using an electric mixer, beat one egg into the dough until incorporated.  Beat in the Parmesan cheese and the second egg until blended, then beat in the last egg until the dough is very smooth.

Transfer the dough to a disposable pastry bag; or use a resealable plastic bag, pressing it into one corner.  Cut off the tip of the bag; the opening should be about 1/2 inch across.

To cook the gnocchi, carefully hold the bag over the boiling water while pressing out the dough.  Use a small, sharp knife or kitchen scissors to cut the dough into 1/2 inch lengths as it drops into the pot.

Cook the gnocchi for about 3 minutes or until they are cooked through.

Using a deep skimmer remove the cooked gnocchi and toss them right into the pot with the Gruyere Cheese Bechamel to coat well.

Pour the gnocchi and sauce into a baking dish, and bake until the gnocchi are golden brown and puffed, about 25 minutes.

While the gnocchi are baking, prepare the arugula salad.  Toss together the arugula, pine nuts, semi sun dried tomatoes, lemon juice, olive oil and salt and pepper.

Serve the salad with the baked gnocchi.

Gruyere Cheese Bechamel

2 tbsp. butter
1 shallot, minced
2 tbsp. all purpose flour
2 tbsp. white wine
1 1/4 C. whole milk
1 tsp. Dijon mustard
3/4 C. Gruyere cheese, grated
Salt and pepper to taste (don't be stingy here)

Heat a saucepan over medium heat and add the butter.

Add the shallot and gently saute until softened, about 2 minutes.

Whisk in flour and cook for 2 to 3 minutes.

Deglaze with the wine and whisk in the milk.

Bring the liquid to a boil and reduce to a simmer.  Simmer until the sauce is of a coating consistency.

Remove the sauce from the heat and stir in the mustard and the Gruyere cheese.  Season to taste with salt and pepper.

The final photo is all of our finished product...so yummy.