Baked Gnocchi

Ingredients

17-oz package of potato gnocchi

1.5 cups cream

1/2 cup veggie stock

1/8 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon fresh ground nutmeg

8 oz baby spinach

1.5 oz fresh goat cheese

1/2 cup parmesan cheese

Directions

Preheat oven to 400 degrees

place the gnocchi in a lightly greased dish

in an saucepan, whisk cream, stock, and flour over medium heat.  Continue to whisk until the sauce is simmering and thickened, about 5 minutes.  Add the salt, pepper, and nutmeg and stir to combine.

 Add the spinach and toss to coat in the cream.

 Pour the cream and spinach mixture over the gnocchi and gently spread to cover.

Crumble the goat cheese over the spinach.  Sprinkle with the parm.

 Bake until the top is golden, about 30 minutes.  ENJOY!

Fruit Salad with Cannoli Cream

Ingredients

• 1/3 cup whole milk ricotta cheese
• 2 tablespoons plus 1/3 cup whipping cream
• 3 tablespoons powdered sugar
• Pinch ground cinnamon
• 12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
• 1/2 dry pint fresh raspberries (about 1 1/4 cups)
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 kiwi, peeled, cut into 1/2-inch pieces
• 3 tablespoons sliced almonds, toasted

Directions

Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. 

Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. 

Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. 

Add the kiwi.

Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

Asian Grilled Salmon with Herbed Potatoes and Asparagus

Asian Grilled Salmon

Ingredients

• 1 side fresh salmon, boned but skin on
• For the marinade:
• 2 tablespoons Dijon mustard
• 3 tablespoons good soy sauce
• 6 tablespoons good olive oil
• 1/2 teaspoon minced garlic

Directions

While the grill pan or grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. 

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. 

Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm

Herbed Potatoes

Ingredients

4 tablespoons (1/2 stick) unsalted butter

2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill (I used dill and parsley)

Directions

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. 

Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

Grilled Asparagus

Asparagus

EVOO

salt and pepper

Preheat oven to 350.  Toss asparagus with evoo, salt, and pepper.  Roast for 25-35 minutes

Ravioli with Peas and Prosciutto

Ingredients

• Kosher salt
• 1 pound cheese ravioli
• 2 tablespoons extra-virgin olive oil
• 4 ounces prosciutto, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 cup frozen peas, thawed
• 2 tablespoons chopped fresh parsley
• 1/2 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. 

Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. 

Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. 

Add the cream and simmer until slightly thickened, 2 to 3 minutes

About 2 minutes before the ravioli are done, add the peas to the boiling water and cook until just tender. 

Drain the ravioli and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

Quinoa with Spinach and Tomatoes

Quinoa is a super food....so tasty and packed full of the good protein!!!

Ingredients:

• 1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
• 4 cups (packed) baby spinach leaves
• 2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
• 1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
• 1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
• 1 cup (packed) fresh mint leaves
• 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
• 1/4 cup Sherry wine vinegar
• 2 1/2 teaspoons smoked paprika
• 1/2 cup olive oil

preparation

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. 

Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.

Penne Alla Vecchia Bettola...aka Vodka Penne (vegetarian)

Ingredients

• 1/4 cup good olive oil
• 1 medium Spanish onion, chopped
• 3 cloves of garlic, diced
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons dried oregano
• 1 cup vodka
• 2 (28-ounce) cans peeled plum tomatoes
• Kosher salt
• Freshly ground black pepper
• 3/4 pound penne pasta
• 4 tablespoons fresh oregano
• 3/4 to 1 cup heavy cream
• Grated Parmesan cheese

Directions

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Fresh Pasta with Spinach and Ricotta

Ingredients

Pasta:

• 1 cup cake flour
• 1/2 cup all-purpose flour, plus extra for dusting
• 2 egg yolks
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 cup water, plus extra, as needed

Filling:

• 12 ounces frozen spinach, thawed and drained
• 3 ounces thinly sliced prosciutto, finely chopped****I omitted this to make it vegetarian****
• 1/2 cup whole milk ricotta cheese
• 1/3 cup grated Parmesan
• 1 egg yolk
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, chopped, room temperature
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg
• 1 tablespoon water
• Butter, for greasing the baking dish
• 3 tablespoons unsalted butter, melted
• 3 tablespoons grated Parmesan
• 2 cups warm tomato-basil marinara sauce
• Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine

Directions

For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.

For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto (again I omitted this to make it vegetarian), ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.

On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles.

Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough.

In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture.

 Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.

Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.

Preheat the broiler. Butter an 8 by 8-inch glass baking dish.

Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices.

 Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan.

Broil until golden, 3 to 4 minutes.

Serve with warm marinara sauce.