When you say gnocchi, most people think of the potato-based dumpling that is so delicious when expertly prepared. I once took a class on how to make the little devils and the instructor's rules for preparations were numerous and unwavering. I have to admit, I enjoy the vacuum-sealed variety as well and it's uses are innumerable. But, gnocchi can also refer to one of my other favorite delicacies, gnocchi alla Romana, or these lovely little ricotta gnocchi. I have several similar recipes, but the one I prepared came from The Splendid Table and is a cinch to complete. They can even be done a couple of days in advance, held in the fridge then simmered and placed on top of a sauce--the recipe says lightly tossing them, but they are very delicate. Of course, a fresh tomato sauce is always delicious, but think about these other options: a creamy tomato sauce; a light mushroom broth with fresh spinach or peas; a sauce of olives, capers and basil; a lovely pea pesto; a pan sauce of lemons, spinach and peas; and so on and so on and so on. Paired with a crunch salad and some bread, who wouldn't be happy to be served a lovely bowl of these cheesy Italian pillows?
Terrible Sue
Do you like pumpkin pie? It is the season for it. I love it. My Mam-ma made so many pies for the holidays, but pumpkin was my favorite. And she always made real whipped cream to top it, which I loved so much more than Cool Whip.
This dessert, this dessert is pumpkin pie on Italian steroids: Pumpkin Tiramisu. You mix pumpkin purée with spices, white sugar and brown sugar; then add marscapone and heavy whipping cream and whip until light and fluffy; dip ladyfingers in coffee and layer with the pumpkin cream...let it sit and then top with...more whipped cream! Most delicious perfection and a showstopper for your Thanksgiving table. I think Mam-ma would have approved...
Quisotto Milanese
I've seen several recipes lately that us quinoa in place of arborio rice to make a "quisotto." This version is based on the classic risotto Milanese and features saffron, lemon and peas. It's a vegan preparation, but you could stir in some Parmesan cheese at the end if prefer. Mitchell said, "it doesn't look like risotto." But, it was still very yummy and a different way to prepare quinoa.
Ingredients
- Two lemons, zeste and juiced.
- 3 tablespoons olive oil, plus more to taste
- 2 chopped shallots
- 1 cup chopped shiitake caps
- 1 ½ cups white quinoa (although a black version could be quite dramatic!)
- Salt and ground black pepper
- ½ cup dry white wine or water
- 4 cups vegetarian chick stock (or vegetable stock), warmed
- 1 1/2 cups frozen peas
- 1 tablespoon Smart Balance spread
- 1 tablespoon nutritional yeast
- 1/8 tsp saffron threads
Directions
1. Add the lemon juice to the warmed stock. Place the butter or oil in a large, deep skillet over medium heat. When hot, add the shallots and shiitakes; cook, stirring occasionally, until the shallots are softening and shiitakes begin to brown, about 5 minutes. Add about one teaspoon of salt, stir to combine.
2. Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with the oil. Add the wine, scraping up any yummy burnt bits of mushroom or shallot, and cook until it is evaporated, stirring often.
3. Add one cup of the stock, stirring until it is combined. Then, as the stock evaporates, continue to add it 1/2 cup at a time, stirring and maintaining a simmer. Stir frequently and don't let the quinoa dry out completely, adding more stock when the previous addition is gone.
4. After about 20 minutes, taste the quinoa; it should be tender and the little bran should be released. Stir in the peas, saffron, lemon zest, nutritional yeast and Smart Balance, cooking for two to three more minutes. Turn off the heat, cover the pan and let the quisotto stand for five minutes; stir again, season with salt and pepper--then serve!
Makes: four servings.
Got Zucchini?
There are a million ways to prepare all of that zucchini that is flooding out of your garden at the end of summer, before the first frost. The only problem is that there are two million zucchinis! What to do? I created a topping for bruschetta with fried zucchini, garlic and fresh tomatoes that a delicious way to start a casual dinner party we had on Sunday evening.
Recipe: Bruschetta with Garlicky Zucchini
Ingredients
3 tablespoons olive oil, divided
3 small zucchini, quartered and sliced into 1/4 inch slices
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1 tablespoon tomato paste
4 tablespoons minced garlic
5 plum tomatoes, cored and diced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt, to taste
1 loaf French bread, sliced thinly on the diagonal
Directions
Heat one tablespoon of the olive oil in a large, nonstick skillet over medium high heat. Add the zucchini and cook, stirring often until it begins to brown and char. Add the salt, oregano and crushed red pepper if using, stirring for a minute or two. Stir in three tablespoons of the garlic, continue to cook for three to four minutes, then add the tomato paste and cook for another two or three minutes. Transfer the zucchini mixture to a large bowl, add the last tablespoon of garlic, one tablespoon of olive oil, garlic powder and onion powder, then use a fork or potato masher to lightly mash and mix. Stir in the diced tomatoes. At this point, you can store covered in the fridge for several hours or overnight, bring to room temperature before proceeding.
Preheat over to 375 degrees. Lightly brush the bread with olive oil and toast in the oven until crisp. Top each piece with some of the zucchini mixture and serve.
Additions: you could add grated Parmesan cheese, toasted pinenuts or lemon zest to the mixture if you like.
Return of the Squash
Earlier this week, I used half of a butternut squash to make a delicious pumpkin curry. But, I still had the second half to use up and was pondering what to do with it. Pasta? Risotto? Or just tossed with a little sauce as a side? I finally came up with something I thought would be perfect for the cooler weather...a stew of roasted pumpkin in a little broth with greens, beans and mini-gnocchi.
Recipe: Roasted Squash and Gnocchi Stew
Ingredients
2 tablespoons olive oil
1/2 large butternut squash, seeded and roasted at 400 degrees for 40-45 minutes then pealed and diced.
1 onion, diced
3 cloves of garlic, minced
1/2 teaspoon crushed red pepper (optional, if you like a little heat)
1 teaspoon dried oregano
3 cups vegetable broth
10 ounces fresh baby spinach
1 16-ounce can chickpeas, cannellini beans or other large, white bean, drained and rinsed
1 packages vacuum packed gnocchi, perferably miniature sized
Parmesan cheese for garnish (optional)
Or
Two tablespoons nutritional yeast (optional, for a vegan preparation)
Directions
In a large pan or dutch oven, heat the olive oil over medium heat and then add the onion and cook for 10 to 15 minutes and it is soft and starting to turn golden. Add the garlic and cook for two more minutes, stirring constantly, then add the red pepper if using and the oregano. Stir in the squash and continue to cook for about five minutes. If the pan becomes dry, you can add some of the broth a couple tablespoons at a time. Season with salt and pepper. Add the rest of the broth, bringing to a simmer, cook until the squash is tender, then add the gnocchi. Cook until they are tender, then stir in the spinach and beans, continuing to cook until the greens are wilted and the beans are warm. Taste for seasoning, stir in nutritional yeast (if using) and serve warm, in large bowls with hunks of bread for dipping. Garnish with freshly ground Parmesan cheese if you like.