Sweet Potato Gnocchi

I do love to cook and Fall is the perfect season to make sweet potato gnocchi.  Frankly, I could eat these pillows of goodness any time of the year and so I did!  I don't know why I waited so many years to make these from scratch.  I just needed the motivation I received after a trip to Italy in 2004.  The last day before flying out of Rome, hubby and I literally ran around the Eternal City to take in as much as we could.  We ended up on a vibrant (busy and noisy) street  just in time for lunch.  We chose a sidewalk cafe and I proceeded to order their special which was delicate gnocchi drenched in a blue cheese sauce sprinkled with mushrooms.  Molto bene!  

Gnocchi is one of the easiest pastas to make from scratch.  No rolling with a machine, no fancy tools although I did invest in a gnocchi board to get those nice grooves that sauce sticks to readily.

I could provide the actual recipe, but there isn't one.  I put about a cup of roasted sweet potato with one egg into my food processor.  Give it a whirl and begin to add flour to get a somewhat stiff batter.  I add a bit of salt and pepper and sometimes a pinch a grated nutmeg, stir and refrigerate for a couple of hours.  The dough may be quite soft.  Turn onto a board dusted with additional flour and cut off a piece of dough, roll into a "fat pencil" shape.  Cut your gnocchi into serving pieces.  If you have a "gnocchi"board use that but don't let the lack of one deter you from making these.  Make "rustic" pieces just by slicing them.


To freeze them for later I put them on a parchment lined sheet pan and place it in the freezer.  After they are frozen transfer them to a plastic bag.  When you want to cook them drop them into boiling water; they will rise to the top when done.  These are good with a brown butter sage sauce or some gorgonzola cheese sprinkled on top!  Enjoy!

Valentine's Day 2015 and a Lesson on Pasta Making

One of the reasons I began writing my blog was to preserve memories as well as recipes.  I wanted a "place" I could visit to fetch those recipes and relive those precious memories.  As Valentine's day approached my mind went into warp speed trying to come up with the right feast to serve hubby and myself.  In the years gone by we had everything from gnocchi, seared scallops, fillet mignon to a limoncello lavender cocktail!  One thing was certain, we didn't want to go out to dinner with a zillion other people.  So, how to make this night special?

The day began with a brisk walk to the creek and back.  We had a premonition that today would be a "pig out" day!

Then, my first Valentine ever came to visit and delivered some luscious dark chocolates!  Dad, you really know your daughter well and I love you for that.  My mom surprised my hubby with a box of cookies.  You see, I'm still a "spoiled" little girl since I've been getting a valentine from dad longer than I can remember and I have the cards to prove it.

Later in the day we drove over to my son's deli/ice creamery to have lunch, of course.  The Cuban sandwich was amazing, but the hugs given to him and his beautiful bride were better.

Back at home, I started the prep for dinner.  Time to make the home made pasta.  I'll give you the recipe I use the most because, for me, it's the easiest.  You'll need a food processor, so fetch it from that deep dark cupboard where you may have buried it years ago.  Also, if you are lucky enough to have the pasta attachment for a kitchen aid mixer (thanks mom) pasta making is a cinch!   Okay, so the first time out it's frustrating, but with every try, it gets better.  Here goes.

Pasta

3 cups flour

4 eggs

1 tbsp salt

1 tbsp oil

Put the four into the food processor.  Put the eggs into a bowl along with the salt and oil.  Beat well, start the processor and begin to pour the eggs in.  The dough will turn yellowish and look a bit like cornmeal or small pebbles.  To test it, pinch the dough with your fingers. (Make sure you turn off the processor first!)  If it clumps together turn it out onto a breadboard sprinkled with flour.  Knead until it forms a smooth ball.  Place it into a bowl, cover and let it sit for 30 minutes.

When the time is up, remove to the breadboard.  Cut into manageable pieces and roll with a rolling pin just enough so you can fit into the pasta roller on lowest setting.  Now comes the fun part.  Keep sending that piece of dough through the roller and increase the setting every time until you get a long thin piece of pasta which resembles lasagna noodles.  I usually put all the rolled out pieces onto a floured cookie sheet.

Then you need to change the roller to a fettuccine noodle attachment.  If you don't have these rollers you can always hand roll and cut!  (Not in my lifetime!)  As I send the long wide noodles through the fettuccine roller, I  cup my hands underneath to catch the noodle nests and then place them back onto the cookie sheet.  You can sprinkle a bit of flour on each nest and loosen with your fingers so they won't clump together.

To cook, boil some salted water and ease them in.  This recipe makes a bunch.  I usually cut it in half which serves 4-6 healthy portions.  Cooking fresh pasta will be done in a fraction of the time (usually 3-4 minutes as they rise to the top).

For this batch of noodles I picked something from my "food to try bucket list" ......drum roll, please!

Tagliatelle with Wild Boar and Mushroom Sauce inspired by a trip to Tuscany!  Stay tuned for the next post!

Beet Gnocchi

Yes, you read that right!  As I mentioned in a much earlier post, I planted beets in my garden this Summer.  Well, either the seeds were bad or the animals that forage my back yard were very bad.  No beets, this year.  A few years back they thrived and wouldn't you know it, but I was on one of my diets that prohibited beets.  They have a high sugar content to them evidently!

I still wanted to try my hand at a new flavor of gnocchi.  Open the can of diced beets!  I'll leave you with the link of a previous post and make a few "suggestions" about making beet gnocchi.  Sweet potato or pumpkin are probably my favorite.  The link calls for 1 1/2 cups of sweet potato.  I wasn't sure of the outcome (I didn't want this experiment to go sideways).  I basically halved the recipe.  If after using a small egg the batter is too wet, just add more flour!  Gnocchi creating is very forgiving.

What I got was a nice subtle tasting beet gnocchi!  The appearance, however, I admit, looks like a familiar "pepto bismal" mauve.  If you can get past the color, enjoy!!

Sorry for such a long hiatus.  Glad to be back....this is my favorite place.

Lemony Thyme Mascarpone Italian Gnocchi

Happy Valentine's Day!  Oh wait, that was yesterday!  Why not act like it's Valentine's Day every day.  Don't wait for one or two days a year to roll around to treat your special someone.  While, I admit, it is nice to go out once in awhile and be "served and pampered",  I don't mind creating something in the cucina.

My hubby seemed to read my mind by producing some aptly named, AMORE" red wine to go with our dinner last evening.  Although, if you're really into wine, a crisp white wine would have gone better with the lemon/thyme gnocchi.  But, hubby always chimes in with, "I just drink it for the "buzz" or results!  And I'd have to agree with him, sometimes.

On the menu for our intimate Valentine dinner was:

Amore wine
Home made rosemary sea salt heart shaped "crackers"
Assorted cheese plate with fig preserves

Entree was seared scallops on a bed of lemon thyme mascarpone hand made and rolled gnocchi
topped with roasted asparagus

It was necessary to wait for dessert because of the "bee-wah" factor.  I think you have to be a Little Rascals TV show fan to understand that!   The wait was worth it as we devoured dark chocolate covered organic strawberries.  To top a heart felt evening we watched the ultimate chic flick romantic movie of ALL time, in my opinion.  The NOTEBOOK!!  This girl really knows how to be in touch with her emotions!  I was practically bawling!!  What a baby!  All in all staying home on Valentine's Day was good for the heart and soul and even better for the wine and tissue manufacturers!

Here's the recipe for lemon/thyme mascarpone gnocchi inspired by Giada.  I only changed a few things to make it my own.

8 oz mascarpone cheese

1 egg and 1 egg yolk

the zest of 2 lemons

1/4 tsp freshly grated nutmeg

1 tsp salt

Mix the above in a medium bowl with an electric beater.  Add 3/4 - 1 cup of flour.  Mix well until it forms into a ball and can be "worked" with floured hands.  At this point I wrapped it in plastic wrap and refrigerated until I was ready to hand roll them.

To make the gnocchi:  cut a chunk from the dough (re-wrap remaining dough as you go) and roll into a long tube or cigar shape.  On a floured surface, start to cut 1/3 inch pieces.  Then I went back and using a wooden gnocchi board (I purchased one from Bed, Bath and Beyond) roll into a ball while gently pressing down creating ridges into the gnocchi.  The first few are awkwardly made, but you develop a rhythm as you make more and more.  This recipe make about 100 gnocchi.  Hooray, there's a few more meals in the freezer!  (about 25 were used for two piggy people!)

To cook, add them to gently boiling salted water.  They only take a few minutes to rise to the top.

For the sauce:

1/4 cup unsalted butter

1 Tbsp chopped fresh thyme leaves

1-2 fresh basil leaves, sliced

1-2 cloves garlic, minced

In a large skillet on medium high heat melt the butter, add the garlic, turn off the heat and add the thyme and basil, stirring.  Scoop the gnocchi into the butter mixture, coating the gnocchi and serve immediately.  Grate a bit of Parmesan (about 1/4 cup) on top and mangia.  These will melt in your mouth, I promise!

Artichoke Orzo

One item I always make sure I have in my pantry is orzo pasta.  In my opinion orzo is the most versatile pasta on the planet.  From breakfast to dinner, plain or mixed with veggies, there's so much you can make in just a matter of minutes!  Artichoke orzo is table-ready in under 20 minutes!  If you don't like artichokes,  just add your favorite vegetable.  It's especially good with roasted red peppers or asparagus, too.

Artichoke Orzo

1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, chopped

2 button mushrooms, thinly sliced

1 1/2 cups frozen artichokes, chopped (no need to completely thaw)

1/4 cup chicken broth

1 tsp lemon zest

1 cup orzo

grated Parmesan cheese (for garnish)

First, cook the orzo in boiling salted water (according to directions).  Reserve 2 ladles of pasta water, drain and set aside. 

In a skillet, add the olive oil and heat to medium.  Add the onion, mushrooms, garlic and cook until onion softens.  Add the artichokes and continue to cook for about 3 minutes, while adding the broth.  Add the orzo and mix well, reduce the heat to low, add the lemon zest and enough reserved pasta water to moisten (you may or may not use both ladles).

To serve, sprinkle on some Parmesan and I like to add more heat with the addition of red chili flakes.  

Angel Hair Pasta Pomodoro

I love the simplicity of Italian food.  With just a few ingredients you can create a special meal.  Most of the ingredients that go into this dish, you may already have.  Instead of angel hair pasta, orzo, penne,  or spaghetti noodles can be substituted.  What's great about this pasta is that it only takes about 7 minutes to make once the water boils for the pasta!  Try it!

Angel hair Pasta Pomodoro

1/3 package of angel hair pasta

3 Tbsp butter

1 Tbsp olive oil

3 cloves of garlic, minced

zest of 1 lemon

2 Tbsp of lemon juice

2 Tbsp chopped fresh parsley

20 cherry or grape tomatoes, halved

2 ladles of pasta water

2 Tbsp basil leaves, torn or sliced

For garnish:  Parmesan cheese and red hot chili flakes


Boil water for the pasta in a large pan.  Add a bit of salt when it boils, then add the pasta, stirring.  Cook according to package directions, usually 9-10 minutes.  Reserve 2 ladles of pasta water, then drain.

In a large skillet, add the butter and olive oil.  Heat on medium heat until butter melts.  Add the garlic, zest, lemon juice, parsley and tomatoes.  Cook for only 3-4 minutes so the flavors blend.  Add the pasta to the skillet, stirring to mix ingredients.  Add the basil and pasta water, especially if it looks dry.  You can also add a bit more olive oil at the end.  It's ready....plate, garnish and enjoy!

Serves about 2-3.  

Whole Wheat Pasta with Shrimp and Artichoke Hearts

Whole wheat pasta appears on my bucket list.  I wanted to make a more wholesome, healthy version of pasta this time around.  The taste was nuttier and texture a bit dense.  But, when you're craving ANY pasta dish, this satisfies!  To finish it off, I added shrimp, artichoke hearts, garlic and mushrooms.  Not bad!

I'm fortunate enough to have a Kitchen aid  mixer with all the pasta rollers and cutters (bells & whistles).  Hand rolling is not for me!  Lately the two most used gadgets in my kitchen are my food processor and my kitchen aid mixer.  Everything else I could live without (I think.)  Ready to make some whole wheat pasta?  Let's do it!

Ingredients:

1 1/2 cups whole wheat (I used white whole wheat this time)

1/2 cup regular flour

1/4 tsp salt

3 eggs (room temperature)

1 Tbsp olive oil

In the food processor add the flours and salt and pulse.  Then add the eggs and pulse.  The mixture will not "come together" until you start adding some oil.  Depending on the weather (seriously) you may need to add a bit more oil.

Turn the dough out onto a floured board.  You should be able to form it into a ball.  Knead slightly and then form into a disk.  Wrap in plastic wrap and refrigerate for about 30-40 minutes.  It will be easier to work with.

For this recipe I only used 1/3 of the dough.  To roll, first I cut smaller pieces, rolled with a rolling pin (a 2 x 4 inch size is good)  so it would fit into the pasta roller attachment.  Pass the dough through on #1 setting.  It will knead and roll.  Pass through again, then bump up the setting to 2, 3, 4, 5, and finally #6.  The strip will get wider and thinner with each pass.

As I do each one I lay the strips onto a floured tea towel.  Now, you change attachments to the cutter. You can choose spaghetti, fettuccine or leave them alone for lasagna noodles.  I did fettuccine.  As the strip gets cut, cradle and twist into "nests" and lay them back on the floured tea towel.  

You can cook them immediately or freeze for later.  If cooking now, they only take a fraction of the time the dried noodles take.  Usually only 2-3 minutes.  I prepared the shrimp/artichoke "sauce" right before.  The pasta needs your undivided attention!

The sauce is only a mixture of garlic, olive oil, artichokes, mushrooms sauteed, then throw in the shrimp.  Cook until done.  Add the pasta with a bit of pasta water and maybe a bit more olive oil (only to moisten)  Lately, I've been substituting broth instead of oils.  It works!

NOTE:  I guess you've noticed, this is not for beginner's.  Give it a try though.....fresh pasta is always better!

Healthy and Hearty Pasta of the Month - Orecchiette with Sausage

 Usually, healthy in the eating arena means a stick of carrot or celery.  Hearty describes a soup or stew!  But, when you can attest to losing weight while eating delicious pasta that is healthy and hearty,  I'll be the first one to "belly up" to the table.

Trust me on this one....Instead of using olive oil, this recipe called for chicken broth.  You can also use kale or chard, but I used spinach.  With the addition of fennel seeds, red chili flakes, garlic and mushrooms, I transformed this, otherwise bland recipe, into a quilt free feast!

Orecchiette with Sausage

2 cups orecchiette, little hat or ear shaped pasta

large pot of boiling salted water

about 4 links of sweet or hot Italian sausage (I used sweet but added red chili flakes for heat and spice)

5-6 mushrooms, sliced

3 garlic cloves, chopped

1 tsp red chili flakes

1 tsp fennel seeds

2-3 cups fresh spinach, chopped

1 cup fat free chicken broth

1/2 cup Parmesan cheese, grated


Method:

Cook the pasta in the boiling water according to the direction.

While the pasta is cooking, place the sausage which has been removed from the casing into a large skillet.  On medium heat brown and break up with a wooden spoon as you go.  Add the mushrooms, garlic, chili flakes, fennel seeds and spinach.  Stir until spinach is limp, for a few minutes.

Add the broth, scraping the bottom and sides of the pan to loosen all that flavor.  Cover and reduce the heat, cooking for a few more minutes (2-3).  Drain the pasta, add to the skillet and stir until mixed well.

This serves 4 servings of 1 1/2 cups each.  Sprinkle a bit  (1/8 cup) of Parmesan for one serving.  Enjoy!

Tivoli Inspired Lemon Pancetta Pasta - Pasta of the Month

I can't begin to explain how my first trip to Italy inspired me in the kitchen.  I was extremely impressed while on an excursion to the town of Tivoli which is a fortress of a town which was frequented in ancient times by the wealthy Romans.  After the main attraction, the Villa d'Este, we were treated to a pasta making demonstration by mother and daughter at the restaurant Terme di Diana.

Villa d'Este

Pasta making demo at Terme di Diana Restaurante

They made pasta the "old school" way which I still haven't mastered, but they made it look so easy, it was worth a try.  Since that first try I've resorted to using my trusty food processor, much simpler!  

The best recipe/method I've found happens to be Giada's fresh pasta on page 222 from her cookbook "Everyday Pasta".  I love her recipes!







When I make fresh pasta I'll usually make a few different types/shapes utilizing the whole batch.  Sometimes, it's ravioli, lasagna, fettuccine or, this time, spaghetti noodles.  Then I freeze whatever I won't be using that day.  For my Lemon Pancetta pasta I used approximately 6 "nests" of fresh spaghetti.  You can use about 1/2 pkg for the same amount.

"nests" of pasta

Tivoli Inspired Lemon Pancetta Pasta

5 "rounds" of pancetta, chopped

1 small shallot, sliced and chopped

2 garlic cloves, chopped

1/2 Tbsp red chili flakes

1 Tbsp of lemon zest

1 Tbsp of lemon juice

handful of fresh basil, sliced

ladle of pasta water (reserve before draining the pasta)

2 Tbsp butter

1 Tbsp olive oil

Parmesan cheese grated for garnish (optional)

While you boil some water for the pasta, put together the sauce.  If using fresh pasta, it will only boil for a few minutes versus 9-11 minutes.

For the sauce, in a large skillet fry the pancetta until it's done.  Reduce the heat to medium, add the shallot and continue to cook until soft.  Add the garlic and chili flakes, then the zest, lemon juice and basil.

Bring the pasta water to a boil, add a sprinkle of salt.  Add the pasta and stir to keep from clumping.  When it rises to the top, it's done, usually about 3 minutes or so.  Reserve a ladle of water, drain and place the pasta into the skillet.  Mix well and add the ladle, especially if dry, then the oil and butter, blending well.  Plate and serve.  Molto bene!

Mushroom Tagliatelle - Pasta of the Month

With each attempt, I find that my pasta making skills are getting better and better.  Like anything else,  it's a learning process and practice makes perfect!  Nothing better than perfect tasting fresh pasta, silky soft ribbons of goodness!

This tagliatelle was an "after thought", that is, some left over dough from lasagna making.  I wanted to try out the tagliatelle/fettuccine setting, and this was the result.

big ball of pasta

lasagna noodles

nest of tagliatelle

 I used "baby Bella" mushrooms along with a bit of pancetta for a meaty flavor and chopped hazelnuts to add crunch.  Even if you're not going to use fresh pasta this dish should be wonderful!

Mushroom Tagliatelle

Serves 4

2 Tbsp olive oil

1/2 cup chopped pancetta, measured before cooking

1 shallot, thinly sliced

3 cloves of garlic, thinly sliced

5 Bella mushrooms (about 2 inches in diameter), thinly sliced

1 Tbsp butter

1-2 ladles of pasta water

1/4 tsp freshly ground nutmeg

1/4 cup chopped hazelnuts

Parmesan cheese for garnish (optional)

tagliatelle noodles for 4 people.  You can buy the "nests".  Use about 4-6 units.


In a large  (12 ") frying pan add 1 Tbsp of the oil and saute the pancetta.  Remove and put onto a paper towel to dry
.    
Add the other 1 Tbsp of oil, shallot, garlic and mushrooms and cook until mushrooms are slightly limp.

Meanwhile, start the water for pasta bringing it to a boil, then salt it.   If you're using fresh pasta it only takes a few minutes to cook, whereas dried will usually takes about 9-11 minutes.  Remember to reserve about 2 ladles of pasta water before draining.

Add the pasta to the pan with mushrooms, mixing well.  Add the butter and pasta water to make a "sauce", then add the hazelnuts and nutmeg, blend and plate.  Garnish with Parmesan if you wish.  Mangia!

Roasted Eggplant and Whole Grain Rotini

How does a self professed lover of all things Italian reduce the pre Holiday girth and still enjoy life?  Well, after losing 5 lbs in the last month while eating a full Thanksgiving meal, sushi, Italian margherita pizza, wine, pasta, bread pudding, bagels with fruit spread and frozen yogurt, this girl has done it.   Actually, I've done it before with amazing results.  It's simple but not easy, but once you resign to the fact you won't be indulging for a short period of time on butter, cheese, meat, you'll do just fine.

I can live for long stretches of time without meat, however, being devoid of pasta is torture to me!  I'll find a way to sneak it back in, only this time preparing it a healthier way.  My creativity thrives in the kitchen on this "eating plan".  Whenever I want more substance (not meat) in a meal,  I gravitate to eggplant and hearty mushrooms, finding these a great substitute!

Roasted Eggplant & Whole Grain Pasta

Ingredients:

1 Tbsp oil

1/4 of a large yellow onion, roughly chopped

2 cloves garlic, chopped

1 tsp red chili flakes

1 roasted eggplant, cubed

1 can (14.5 oz) whole peeled tomatoes, chopped

1/4 cup red wine

1/2 small can tomato paste

1/4 cup water

salt and pepper

1 cup or a bit more of rotini pasta (dry)

Start by roasting a whole eggplant.  In a 400 degree oven, place the eggplant on a cookie sheet and roast for about 35-40 minutes.  Cool and peel and cut into cubes.

In a large skillet, cook the onions in the oil until soft on medium/low heat.  Add the garlic and chili flakes while stirring.  Then add the eggplant,  and tomatoes (I pulsed my tomatoes in a blender first). Add the wine, tomato paste and water and bring to a boil, then reduce the heat to simmer.  Add salt and pepper, if needed, and continue to simmer for about 30 minutes.

Meanwhile, cook the pasta in boiling water, and drain it reserving about 2 ladles of pasta water (just in case).  Depending on the thickness of the sauce you may want to add some pasta water to "loosen" it.  Add the pasta to the sauce and blend well.

The whole grain pasta added to the flavor giving it a nuttiness!  This is even better cold.  Serves about 4.

Ravioli Filling for Roasted Red Pepper Pasta

You would think that the remaining ravioli deep in my freezer were gold nuggets!  I will admit these were a little labor intensive (not for the beginner) since I made the pasta and filling from scratch.  If you're not feeling as ambitious it's okay to use wonton wrappers for your ravioli.  I've found that some chefs go that route, but because home made ravioli was on my "food to make" list,  I muddled through the process.

I won't post the actual red pepper pasta recipe until it is refined.  All I can say is that pureed roasted red pepper, an egg, oil, salt and copious amounts of flour were the ingredients.  Then came time to prepare the filling as I spread out, utilizing every corner of counter space.  

For the filling I used Italian chicken sausage, because that's what I had.  The recipe yielded about 3/4 cup of filling for approximately 100 ravioli (the smaller round size).  Was it worth the time and trouble to make these?  ABSOLUTELY!

Ingredients:

2 Italian sausages, removed from their casing and crumbled

1/4 cup onion, chopped

2 cloves of garlic (I had roasted garlic on hand)

1/8 tsp fresh grated nutmeg

1/2 tsp dried sage

1/2 tsp fennel seeds

1/2 cup Parmesan cheese, grated

1 Tbsp of an egg

In a skillet brown the sausage first with the onion and garlic if not using roasted.   Cool slightly and add to a food processor with all the remaining ingredients.  Pulse until blended well.  Fill your ravioli with the mixture.  

To freeze:  Put the ravioli on a parchment/floured sheet pan.  Place in the freezer for at least an hour and transfer to freezer bags.

To Cook:  No need to defrost from a frozen state.  For fresh add to rapidly boiling salted water.  When they rise to the top (usually about 2-3 minutes) they are done.

You can put your favorite topping/sauce but there was so much flavor from the red pepper pasta with the spicy filling I opted for simple olive oil and a sprinkling of cheese.  Enjoy!

Sweet Potato Gnocchi - Pasta of the month

I'm just a pasta making machine and loving every moment!  This ambitious endeavor has always been on my "bucket list" of things to do. If you're a cook like I profess to be, a trip to Italy will launch your cooking skills.  Inspiration is everywhere.  The fresh pasta and ingredients are in every trattoria, bistro or restaurant.  They even have amazing food at the auto strata eateries which look like a large 7-eleven from the outside but far, far from it as you enter.  So how do you savor the flavors of those places?  You make pasta!

My "pasta of the month" is sweet potato gnocchi from scratch.  To me, it's the starting point for pasta making.  If you can play with play dough, you can make gnocchi.  And there is nothing better than fresh pasta. This recipe makes over 100 little pillows of goodness.   I needed to use my new toy, a gnocchi board.  I'm still working on technique but with the right amount of pressure I'll have these babies looking machine made, perfetto (perfect).

Ingredients:

1 1/2 cups sweet potato 

2 cups flour + more for rolling and shaping

1 egg

1/2 tbsp salt for cooking water

Microwave the potato, skin and scoop out to measure.   Place chunks in a large bowl, mash with a fork or masher and cool a bit before mixing with flour.

Stir in the flour 1/2 cup at a time until the dough forms.  You may not need all the flour.  The dough should be soft. 

Now stir in the egg and mix well.  If it's on the wet sticky side, add more flour (1/2 cup or so).  Divide the dough into 4-6 pieces. On a surface sprinkled with flour,  roll each piece like you're making a long snake about 1 inch in diameter and as long as the dough will take you.  Then cut into 1/2 inch "pillows" (pieces).   If you happen to have a gnocchi board lying around use it to make the ridges.  A fork can do the same thing or you can leave them without the ridges (more rustic)  As you make each piece place them on a pieces of parchment paper on a baking sheet or surface.  Repeat the gnocchi making until the dough is gone.  I estimate that you'll have well over 100, possibly around 120!!

roll and cut

form with board

ready to freeze or cook

You now have the option of freezing them for a later time.  Just place the gnocchi filled baking sheet directly into the freezer for about an hour or two.  When frozen you can put them in freezer bags.  It will take slightly longer to cook the gnocchi in a frozen state and no need to defrost.

To cook that day:  Bring a large pot of salted water to boil.  Put the gnocchi in but don't crowd them.  When they rise to the top (usually in 1 minute or less), they're done.  You can do this in batches.  Have the melted butter or browned sage sauce waiting in another pan or pop into a warm oven as you make more.

When it comes to how many per serving....how hungry are you?  Between 15 and 20 is a sizable portion!  I guarantee that these will melt in your mouth!

Lasagna - A Work in Progress

I don't know what I'm trying to prove sometimes.  I heard the words come out of my mouth, "I'm making lasagna from scratch, from the sauces to the pasta sheets".  I was mortified!!  Now, I just had to follow through.

When all was said and done, and eaten, the jury was in from all my "birthday" taste testers.  The room got extremely quiet (always a good sign as everyone filled their mouths and bellies with the lasagna).  I'm always my worst critic.  The pasta noodles were wonderfully soft, the bechamel great, but next time I'll reduce the amount.  

The Bolognese sauce will, again, be revised.  Maybe just my simple marinara, huh?  I'll add my hubby's favorite spicy Italian sausage back in.  And last but not least, I may hire a kitchen clean up crew!  It took me longer to clean up the kitchen than it did to make noodles from scratch!

kitchen help needed!

more dishes

bechamel ready

ready for pasta making

pasta before kneading

ready to roll!

ah...finito!  time to assemble!

Was it worth the trouble?  Of course!  I found the act of pasta making to be relaxing (I know that's warped thinking!), but true.

It was not Zeno's lasagna from Costa Rica, but it's getting very close!  Sorry, no recipe until the process is complete!

Pasta of the Month - Spaghetti con Pomodoro e Vongole

Times flies by so quickly these days.  I realized I hadn't posted my "pasta of the month" for September.  This recipe is a combined approach to a simple pomodoro (tomato)  along with clams (vongole).  My tomatoes have been producing in spurts so linguine with clam sauce needed to become more accommodating.  All in all it was a great "marriage" of flavors.

What?  No picture of the finished dish?  That is so unlike me.  Anyone knows they can't eat without "the picture" being snapped!  Oh well, we must have been awfully hungry, but it was a pretty site and it tasted quite good!

Ingredients:

1/2 lb. of spaghetti

2 Tbsp olive oil

3 green onion, chopped

3 cloves of garlic, peeled and roughly chopped

2 cups fresh tomatoes. I used my "early girl variety.

1/4 cup chopped fresh parsley

2 cans (6.5 oz) chopped clams in juice.

2 Tbsp butter

Start the pasta water, bringing to a boil, add a bit of salt and the spaghetti.  Reduce the heat and cook according to directions, usually around 9-10 minutes.  Reserve some of the liquid before draining.  You may need it later.

In a large frying pan heat the oil on medium heat, toss in the onions and cook for 2 minutes.  Add the garlic, cooking for only a minute.  Add the tomatoes, parsley, and the clam JUICE only.  Cook for a few minutes while stirring.  Add the clams and only cook for about 2 minutes.  

Toss the pasta into the skillet, blending well.  Add the butter and a ladle of pasta water.  Plate and garnish with Parmesan if you wish.  This is a super quick meal! 

Arugula Walnut Pesto

Pesto is traditionally made with fresh basil and a bit of lemon to go along with the other ingredients.  Let's break the tradition and do something different!  Yes, I like to "shake it up" in the kitchen and use what's available at the moment.  The final harvest of arugula went into this creation.  Goodbye arugula....see you next year.  

What's so great about making your own pesto?  You can freeze it in small manageable containers and have Summer pesto on your pasta in the dead of Winter.   You can use it as a spread on sandwiches or put together an easy potato salad with a touch of pesto.

This recipe makes approximately 2 cups.  If you don't like arugula, substitute spinach, chard or basil. I happen to like the peppery notes arugula is known for.

Ingredients:

2 cups fresh arugula

2 Tablespoons chopped lemon verbena (You can use a Tbsp of lemon juice, instead.)

1/2 cup Parmesan or Roman, grated

1 clove garlic, rough chopped

1/2 cup walnuts

1/3 - 1/4 cup of  olive oil

salt to taste

Method:

Place the first five ingredients into a food processor with a blade attachment.  Pulse until well blended.  It will have a thick consistency.  Start to drizzle in the olive oil while pulsing until you reach the thickness that you want.  Salt to taste.  Add to your favorite pasta and enjoy!  Of course you can always buy a jar at the store, but, I promise it will not be the same.  Fresh is always best!  You can make a batch in less than 10 minutes so try it.

Farmer's Market Pasta of the Month

For most of the gardener's out there, you probably have some of these ingredients at your fingertips.  My first crop of beets didn't do very well, so I planted more.  We'll see how they do.  As for my arugula, wow, quite the crop!   With the recent heat, it's on its way out (going to seed), but I was able to scrounge enough for this pasta.  The rest came from the local (actually from Oroville, California) farmer's market.  You can use spinach or chard instead of arugula, however, the peppery flavor of the arugula  was a nice addition. 

I've found that some of my best pastas are the "rustic" ones.  Don't be afraid to try different combinations of veggies.  And if you're a gardener, now is the time to start experimenting!

Ingredients:

2 cups bow tie pasta

2 Tbsp olive oil

2 cups chopped fresh arugula

2 cups beet tops, chopped and stems or ribs removed if not extremely fresh

4 cloves garlic, chopped

2 Roma tomatoes, seeded and chopped

salt and pepper to taste

2 ladles of reserved pasta water

1 Tbsp butter (optional)

Start to bring some pasta water to a boil, adding a pinch of salt after it starts to boil.  Cook pasta according to directions.  Meanwhile, add oil, arugula and beet tops to a large skillet.  Saute until they start to wilt.  Add the garlic, tomatoes and salt and pepper and cook for a little while longer (5 minutes).  

Drain the pasta reserving some liquid.  Put the bow ties into the skillet and stir.  If it's on the dry side, add some of the pasta water, butter and/or a drizzle of olive oil, stirring to mix.  Garnish with freshly grated Parmesan, if you wish, and serve.  Mangia!  So good!   

Pasta Carbonara - Pasta of the Month

I don't know about you, but I look forward to my "pasta of the month post".   Frankly, I could make and eat pasta every day, if allowed.  My waistline does not permit me to indulge in such comfort food!  In my next life, I need to come back as an Italian living in the coastal regions of "the "boot".  That way I can have the best of both worlds, seafood and pasta, with an occasional pizza thrown in!

I'm surprised I've never made this classic dish sooner.  It comes together in about 20 minutes and is decadently good.  The thought of beaten eggs whisked in at the last minute scared me a bit, but so does the raw eggs in caesar salad dressing!  And there's always sushi, but I won't go into those stories!

I adapted this recipe from the Food Network.  I'm not a bacon in the morning  person (unless swirled into chocolate ice cream), so I used panchetta, not that it matters much.  They are still practically the same except for the way they are prepared and cured.  This is a great pasta dish.  It deserves more recognition!

Pasta Carbonara  (2 large servings, can easily be doubled or tripled)

1/2 cup chopped panchetta

1 Tbsp chopped garlic

black pepper

approx 1/2 lb spaghetti or fettucine, cooked

2 large eggs, beaten

salt (if you must, but not necessary with panchetta)

1/2 cup Parmesan or Romano cheese, grated

1 Tbsp chopped Italian parsley

On medium heat, in a large saute pan, cook the panchetta with a drizzle of olive oil until crisp.  Remove from the pan and drain on a paper towel.  Use about 1 1/2 Tbsp of the oil from the panchetta and toss the rest.  Add the garlic, then the pepper, only cooking for 30 seconds, or so.  Add the panchetta back in and the drained pasta.  Cook for another minute, while stirring.  Add the salt to the eggs.  Important:  Remove the pan from the heat and add the eggs, whisking briskly until the eggs thicken, being careful that they don't scramble.  Add the cheese, stir and garnish with the parsley to serve.  Very tasty!!  You can almost transport yourself to Rome with this one!  Enjoy!

Entrance to the Vatican

My Signature Pasta - Pasta of the Month

I guess it's no longer a secret, huh?  This recipe goes back to 1997 or so, when my son had relocated to Monterey California.  We went to visit for Easter and took him out to a quaint restaurant (name unknown, darn it) which was housed in an old Victorian home.  Each room had a few intimate tables, service was great as was the food.

I love pasta but didn't want the "red sauce" kind.  The dish I chose was a penne pasta with simple garlic, spinach, mushrooms and pine nuts.  Perfect!  As I devoured it, I secretly "picked it apart" ingredient by ingredient so I could replicate this at home for my family.  Job well done, she says!   It's my "go to" signature pasta now.  I can probably make it in my sleep!

Ingredients:

2 cups dry penne pasta

2 Tbsp olive oil

1 large garlic clove, minced

1/3 yellow onion, sliced

3 cups spinach

7-8 mushrooms, sliced

1/2 cup raisins

2 handfuls of pine nuts, toasted or not

2 ladles of reserved pasta water. extra drizzle of olive oil

Parmesan cheese for garnish (optional)

Boil water for the pasta.  Meanwhile, in a large skillet, saute the onions first.  Add the mushrooms, garlic and spinach and cook until spinach is limp.  Add the raisins, then the cooked pasta, remembering to drain and reserve some water.   Add the pasta water to moisten, the extra drizzle of olive oil and pine nuts.  Stir well and serve.  Great left over, too!

NOTE:  Sorry..no picture.  I'll post it next time I make this wonderful pasta!!

Artichoke Baked Rotini - April Pasta of the Month

Because I'm ALWAYS trying to eat right and better, I opted to make a pasta dish with whole wheat pasta.  I've tried several brands over the years and most brands  never "turned me on".  So, either my tastes are changing or the food companies are improving their alternative pastas.    Instead of it tasting healthy (dry and unappealing) this pasta had a nice nutty flavor to it.  Of course, it helps when you add cheese!  Everything tastes better with cheese!

My artichoke baked rotini is also meatless, so I'm already headed on the right track to better health, right?  You can prepare it ahead of time and bake at a later date....for company.  But, it doesn't take long to throw it together for your family during the week!

Ingredients:

2 cups whole wheat pasta (dry)

boiling pasta water

salt and pepper

1/2 chopped or sliced onion

2 garlic cloves, chopped

1 handful of basil, chopped

1 roasted red pepper, chopped

1 12 oz bag of artichoke hearts (frozen Trader Joes are excellent)

1/3 cup bread crumbs, seasoned

4 oz mascarpone cheese

1/3 cup Parmesan cheese, grated

Preheat oven to 375 degrees.  Boil water for pasta and cook rotini until al dente.  Drain, reserving some pasta water for later, and set aside in the large pan.

In a large skillet, saute onion in a little olive oil and then add the garlic, red peppers, basil, artichokes  and cook together for about 5-6 minutes.  Add the skillet contents to the pasta along with breadcrumbs, mascarpone and most of the Parmesan.   Mix well,  salt and pepper to taste.  You may need to add some of the pasta water to get a creamier consistency.   Pour into a 9x13 baking pan.  Sprinkle with more Parmesan.   Cook uncovered in the oven for about 20 minutes.  You can add more mascarpone for a creamy pasta, but it was nice the way it was.  Enjoy!