Gnocchi Bake

Alex found this recipe one day when we had no clue what to have for dinner. No meat was taken out to thaw and we needed to find something to make quick or risk a cranky toddler. As soon as Alex showed me this recipe I went to work and ended up throwing ham, pepperoni, and salami into our pasta. For such an easy meal it was really good.

Gnocchi Bake
Source: Andrea_D on Allrecipes.com

1 (18 ounce) package frozen or fresh gnocchi
1 pound bulk Italian sausage
1 (14 ounce) jar spaghetti sauce
1 1/2 cups shredded mozzarella cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top.

Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

Meyer lemon spaghetti with goat cheese

I'm always on the hunt for quick and easy pasta dishes. I came across this recipe and was really excited about it because of the goat cheese. The pasta was delicious and, if you are a fan of goat cheese, you will love this pasta.

Lemon Spaghetti with Goat Cheese
Source: In Erika's Kitchen
Serves 2

1/2 lb spaghetti or angel hair pasta
1/4 cup lemon juice
1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese
2 ounces fresh, soft goat cheese
1/4 cup olive oil
salt and pepper to taste

Bring a large pot of water to a boil. Salt the water, then add the pasta. Cook until the pasta is al dente, and not a moment longer.

While the pasta is cooking, grate the zest of the Meyer lemon into a large bowl. Juice the lemon into the same bowl, then add the cheeses, olive oil, a pinch of salt, and a healthy grind of black pepper. Ladle a bit of the hot pasta cooking water from the pot into the bowl. Whisk everything together until it's smooth.

When the pasta is cooked al dente, drain it and add it to the bowl with the lemon mixture. Toss, grind on a bit more pepper, and eat.

Chicken Cordon Bleu Pasta

Surprisingly enough, I have been cooking on a regular basis.  Despite feeling tired on so many different levels, I have been making us homemade meals almost every night. I had seen this particular recipe pop up in my reader and I couldn't resist giving it a try. The pasta was the most delicious pasta I have had in a long time. It was creamy and cheesy and every bite surprised you either with chicken, bacon, or ham. You really couldn't ask for more. Except maybe some more leftovers. 

Chicken Cordon Bleu Pasta
Source: Taste and Tell
serves 8-10


Alfredo Sauce
1 1/4 cups Shredded Mozzarella Cheese, divided
3/4 cup Parmesan cheese, grated, divided
1/2 cup Unsalted Butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon pepper

Pasta
10 to 12 ounces penned pasta, cooked
1 chicken breast, cooked and diced into 1/4-inch strips
3/4 cup diced, cooked ham
1/4 cup bacon, cooked and crumbled

Prepare the Alfredo sauce: Melt the butter in a pot over medium heat. Add the pepper, heavy cream and minced garlic. Bring the mixture to a simmer. Reduce heat to medium low. Add the Parmesan and  Mozzarella, reserving about 1/3 of each cheese. Simmer for 5 – 10 minutes, stirring frequently.

Set the oven to broil. Coat a 9×13-inch baking dish with cooking spray. Add the cooked pasta, chicken, bacon, and any additional ingredients. Pour Alfredo sauce over the top, and gently stir to combine everything. Top with the reserved cheeses.

Place the baking dish on the oven’s middle rack. Broil for 3-5 minutes, or until the cheese bubbles and turns light brown.

Ricotta Gnocchi

Here is the easiest recipe you will come across for Ricotta Gnocchi. The following recipe is the whole recipe but I only made half. There was easily enough gnocchi to feed four people. You serve it with your favorite sauce (we chose a vodka sauce) and the gnocchi honestly taste like the filling of stuffed shells. Delicious!

Ricotta Gnocchi
Source: Prudent Baby

3/4 cup flour
1 egg
1/2 cup grated parmesan
1/2 teaspoon salt
1 container of ricotta cheese (16 ounces)

Combine all of the ingredients in a bowl.

If it's really sticky, add tablespoons of flour. It should be a little sticky, but not gooey. Refrigerate it for about 20 minutes, until it's more workable.

Meanwhile boil salted water. 

Break the mixture into 4 pieces and roll each one out into a tube shape about 3/4" thick. Use a sharp knife to cut it into 1-inch pieces. At this point you can freeze some if you want by laying it on a sheet and sticking it in the freezer until it's frozen, then removing and placing in a ziploc.

Place in boiling water and cook the gnocchi until they bob to the surface, then for another few minutes.

Serve with your favorite sauce and enjoy!

Rachael Ray & Pasta Carbonara

Rachael Ray. You either love her or hate her. I tend to be on the "hate her" side simply because I find her annoying. It's a shame that I can't get passed her personality to try her recipes because she actually does have a few great recipes. Like this pasta carbonara. The pasta is beyond delicious and it tastes just as good the next day when you eat the leftovers. This recipe has more kick (red peppers) and flavor (pancetta and wine) than other carbonara pastas so this pasta really is a treat to eat.

Note: I made half the recipe and had enough to feed four people. 

Pasta Carbonara
Source: Rachael Ray
Serves 6-8

Salt and freshly ground black pepper to taste
1 pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.

Pumpkin Goat Cheese Pasta

The pumpkin kick continues except now it is combined with my other obsession, goat cheese. This pasta is the perfect marriage of pumpkin and goat cheese as the goat cheese hits the tongue first but pumpkin is the flavor that lingers. 

 

Pumpkin Goat Cheese Pasta
Makes 2-3 servings

1 3/4 cups dried pasta shells
1 1/2 cups heavy cream
1/3 cup pumpkin purée
6 oz goat cheese
1/8 tsp nutmeg
1 Tbsp flour (or more)
Salt
Pepper

In a large pot, bring water to a boil and cook pasta according to package directions.

In a saucepan over medium heat bring the heavy cream to a boil.  Reduce heat, whisk in the pumpkin and goat cheese and whisk until the goat cheese is melted. Add nutmeg and flour, continuing to whisk until the sauce thickens. If the sauce is still too thin, whisk in another 1/2 Tbsp of flour. Add salt and pepper to taste.

Pour sauce over pasta and let cool for 5 minutes. Sauce will continue to thicken as it cools. Enjoy!

Chicken Lasagna

I was in the mood for a white chicken lasagna. I came across this recipe, tweaked it a bit and got exactly what I wanted. I omitted the tomatoes called for in the original recipe, combined the chicken with the sauce, and loaded up the lasagna with cheese.  I had enough sauce for two full layers and enough pasta for the both of us plus enough leftovers for lunch the next day.

 

Chicken Lasagna
Adapted from Pink Bites (here)
makes 1 lasagna (9x13 inches); serves 2-4 people

1 skinless, boneless chicken breast
1 bay leaf
3 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of warm milk
1/4 teaspoon of nutmeg
salt
pepper
1/2 package of lasagna noodles (no boil is easiest!)
2 to 2 1/2 cups of shredded mozzarella cheese or Italian cheese blend
1/4 to 1/2 cup of grated Parmesan

Preheat the oven to 350 degrees. Prepare baking dish by coating it with cooking spray.

Cook the chicken breasts in water along with the bay leaf until cooked through. Drain and shred the meat.

Meanwhile, melt the butter in a medium pot or pan. Add the flour and cook it until it's no longer raw, about 3 minutes, stirring. Add the warm milk slowly to the pot, whisking it constantly until all the milk is added and the sauce is smooth. Add the nutmeg and continue cooking until the sauce thickens it up enough to cover the back of a wooden spoon. Season to taste with salt and pepper. Remove from the stove and set aside. Add chicken to white sauce.

Spoon some of the white sauce chicken mixture on the bottom of a the baking dish making sure to cover the entire bottom. Make one layer of lasagna noodles and top it with more of the white sauce and some of the mozzarella and Parmesan cheese. Then top with pasta and repeat layers finishing with white sauce and cheese.

Bake it for 30-40 minutes or until get golden and bubbly. Remove from the oven and wait 10 minutes before cutting the lasagna.

Original recipe note: If using the type of lasagna sheets that don't require pre-boiling make sure there is enough sauce to cover the entire lasagna, or it will be dry. If you think there is not enough white sauce, thin it out a little bit by adding more milk into it, a tablespoon at the time and whisking well after each addition. Re-season if necessary.

Creamy Pesto Pasta

We used to love going to Maggiano's in Boston and every time we went Alex ordered a chicken pesto pasta. What he liked about this dish was the fact that the pesto sauce was cream based so the pasta was saucier and smoother. I tried to recreate the dish and came up with this recipe. It was a real winner. The pasta was delicious! If you like pesto and like it to be a little "meatier" then this recipe is for you.

Pesto Pasta

8 oz pasta
1 chicken breast
Salt
Pepper
Goya Adobo all purpose seasoning
2 Tbsp olive oil
2 Tbsp butter
1 tsp minced garlic
2 Tbsp flour
1 1/2 cup heavy cream
3 heaping Tbsp pre-made pesto

Cook pasta until al dente.

Meanwhile, chop chicken into small chunks. Season with salt, pepper, and Adobo. In a skillet melt 1 Tbsp butter and olive oil. Add garlic and cook for about a minute, then add chicken and cook until juices run clear. Set aside.

In saucepan, melt 1 Tbsp butter. Add flour and whisk until combined. Add heavy cream and bring to a boil (if cream doesn't thicken add a little more flour). Add pesto and season with salt.

Combine the chicken, pesto sauce, and pasta. Serve and enjoy!

Buffalo Chicken Mac & Cheese

I love anything and everything that's buffalo chicken. The spicier the better in my book. I also love mac & cheese and was excited when I saw a buffalo chicken version. I tweaked the recipe a little bit so that it would (a) suit our tastes better and (b) use up ingredients I had on hand. The resulting mac & cheese was incredible. It was really creamy and cheesy and let's not forget spicy. You can reduce the amount of hot sauce if you want something with a little less kick. The pasta was actually better the next day.

Buffalo Chicken Mac & Cheese
Source: Adapted from Food Network Magazine

8 oz macaroni pasta

For the chicken
2 Tbsp olive oil
2 Tbsp butter
1 tsp minced garlic
1 large chicken breast
~1/2 cup hot sauce

For the sauce
1 Tbsp butter
1 Tbsp flour
1 tsp dry mustard
1 1/4 cup heavy cream
2 Tbsp hot sauce
1 cup shredded cheddar cheese
4 oz cream cheese
1/4 cup sour cream

For the topping
1/4 cup bread crumbs
1 Tbsp butter, melted

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

For the chicken
Meanwhile, cut chicken into chunks and season with salt and pepper. Melt butter and olive oil in a large skillet over medium heat. Add garlic and cook until translucent. Stir in the chicken and cook 5 minutes or until no longer pink. Add hot sauce and simmer until slightly thickened, about 1 more minute.

For the sauce
Melt butter in a saucepan over medium heat. Stir in the flour and mustard and mix together until smooth. Whisk in the heavy cream. Once the cream comes to a boil whisk in the hot sauce, cheddar cheese, and cream cheese. Whisk in the sour cream once all the cheeses are melted.

For the topping
Combine the bread crumbs and melted butter until the crumbs are evenly coated with butter.

Combine the pasta, chicken, and sauce. Pour into baking dish and top with bread crumbs. Bake for 10-15 minutes or until golden brown.

Ritzy Mac & Cheese

I love mac & cheese. I love the comfort I get from eating the warm, cheesy pasta. I topped this mac & cheese with Ritz crackers and it was sooo good. It was literally like eating a Ritz cracker topped with a slice of cheddar cheese. This pasta is for you if you like your mac & cheese extra cheesy and thick. Delicious!

Ritzy Mac & Cheese

8 oz elbow pasta
1 1/2 cup heavy cream
4 oz cream cheese
1 1/2 cup shredded cheddar cheese
Salt
Pepper
1/3 cup Ritz crackers crumbs
1 Tbsp butter, cubed

Cook pasta according to package instructions. Preheat over to 350 degrees F.

In a saucepan over medium heat bring the heavy cream to a boil. Add the cream cheese and cheddar cheese; stir until melted. Add salt and pepper to taste. Add cooked pasta and coat evenly.

Pour pasta into a casserole dish and top with Ritz cracker crumbs. Dot with cubed butter.

Bake for 10-15 minutes or until golden. Serve and enjoy!

Baked Mascarpone & Mozarella Pasta

I completely forgot to share this recipe with you. I made it a long time ago and absolutely loved it. I tweaked the recipe a little and the resulting meal was phenomenal. What I loved the most about this dish was that I got to use a cheese (mascarpone) I rarely use and I got to use it in savory dish instead of a sweet dish. The pasta was cheesy, creamy, and had such a fresh and smooth taste. It was like a kicked up Italian mac & cheese. If you love cheese, then this dish is for you.
Baked Mascarpone & Mozzarella Pasta
Adapted from Cooking Light (here)

1/2 pound uncooked penne (I used shells)
1/8 cup all-purpose flour (about 1 ounce)
1 1/2 cups milk
1 cup shredded mozzarella cheese
1/2 cup mascarpone cheese
1/2 teaspoon salt (or more to taste)
1/4 teaspoon freshly ground black pepper
4 oz ham, sliced (or prosciutto)
Cooking spray
2 tablespoon butter
1 small garlic clove, minced
1/2 cup breadcrumbs
1 1/2 tablespoons chopped fresh parsley (I omitted)

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper.

Melt 1 Tbsp butter in a small skillet over medium heat. Add sliced ham; cook until crispy. Add ham and cooked pasta to cheese mixture and stir until coated. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

Melt 1 Tbsp butter in the skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

Spaghetti Carbonara

Here's a quick and delicious savory recipe for you. I used to be apprehensive about making carbonara but now I feel comfortable with it because of this recipe. Other than maybe the bacon, the ingredients are all things you should have in your kitchen. The sauce has a nice texture and taste because of how the parmesan cheese and the cream balance each other out. The bacon gives the pasta a salty and almost smokey flavor.


Spaghetti Carbonara
Source: Martha Stewart's Everyday Food: Great Food Fast
Serves 4

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half (I use heavy cream)

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs).

Serve immediately, sprinkled with additional Parmesan cheese.

Lemon Spaghetti

Pasta is always my go to meal when I don't know what else to cook. At any given moment I will have at least 5 different types of pasta in the house. I love how you can throw a pasta dinner together in less than 20 minutes and still have leftovers. This recipe is one of my go to recipes when I need something quick and easy to make. Usually I just make the pasta alone, but this week I wanted to add some chicken to it so I fried us up some parmesan crusted chicken. Delicious!

Lemon Spaghetti
Source: Giada De Laurentiis (here)

1/2 pound spaghetti
1/3 cup olive oil
1/3 cup grated Parmesan
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves (I omit)

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Yum!

Baked Rigatoni with Bechamel Sauce

My friend Jen passed along this recipe and I thought I'd share it with you. This pasta is easy to make and extremely delicious. The best part is that it's made with ingredients you should already have in your kitchen and it's super amendable. The bechamel sauce takes on the flavor of the cheese so make sure to use a nice, strong cheese if you like your sauces with a little kick.

Baked Rigatoni with Bechamel Sauce
Source: Food Network (here)

Ingredients

Bechamel Sauce:
1 stick unsalted butter
1/2 cup and 2 Tbsp all-purpose flour
1 quart whole milk, at room temperature
Pinch of fresh nutmeg
Sea salt and white pepper
I cup fontina (I used parmesan instead)
1/2 Lb thinly sliced prosciutto, julienned (I omitted)

1 lb dry rigatoni
3 Tbsp butter unsalted butter, diced

Directions

Preheat oven to 425 degrees F.

Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto, and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

Daring Cooks: Ricotta Gnocchi

The past few days have been crazy and I completely forgot to post the first ever Daring Cook's challenge. My brain is still adjusting to not having to worry about school so I'm finding it hard to meet deadlines lately. I made the gnocchi and it came out delicious. It was the first time I have ever made gnocchi and I was afraid that it would be a huge waste of time because Alex has always thought gnocchi tasted like feet. Luckily enough, this did not taste like feet. It actually tasted like ricotta. The taste was soft and subtle and the sauce did not mask the or overwhelm the pasta. I served the gnocchi with a parmesan crusted chicken and the whole meal was delicious. Alex was super impressed and we were both extremely satisfied. Based on this first challenge I think my relationship with the Daring Cooks is going to be a good one. So good, I think you should head over to the Kitchen and join :)
Zuni Ricotta Gnocchi
Source: From The Zuni Café Cookbook.
Yield: Makes 40 to 48 gnocchi (serves 4 to 6)
Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour.

For the gnocchi:
1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose flour for forming the gnocchi

For the gnocchi sauce:
8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
2 teaspoons water

Step 1 (the day before you make the gnocchi): Preparing the ricotta.

If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.

Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough.

To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.

Add the lightly beaten eggs to the mashed ricotta.

Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture.

Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine.

Add the Parmigiano-Reggiano and the salt.

Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).

Step 3: Forming the gnocchi.

Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.

In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep.

With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.

Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour.

At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.

Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.

If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success.

Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them.

Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.

You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.

Step 4: Cooking the gnocchi.

Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.

In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.

Once the water is boiling, salt it generously.

Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).

When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking.

Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now.

With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.

With the chicken.

A little bite.

Daring Bakers: Lasagne Verdi al Forno

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

This month's challenge has been quite an experience. There were a few moments there where I thought I was doing something wrong. First was when I made the bechamel sauce. It came together easily but it took a while for the sauce to thicken up. I didn't think I was going to have a thick sauce. Next was when I made the pasta. It was not coming together at all. I kept trying to knead it and nothing. I added a couple of Tbsps of water and it finally came together. I let it rest and then got to rolling. My arms were burning from all the rolling. I rolled it as thin as possible but once I put it in the boil water, it puffed up to almost twice the size. I didn't expect that one bit. Lastly, the ragu. Oh the ragu. It took less than an hour to make and the directions said it would take 2. Maybe it's because I just used ground beef instead of all the meats the recipe calls for? I did not end up with a meaty stew. It was more like a meaty paste. I honestly thought the pasta would be the hardest part of the recipe since I have never made homemade pasta, but I will admit that I was pretty confused with every element of this recipe. It all came together and tasted great, but it wasn't what I was expecting. At least now I can say I have made a lasagna from scratch!

Make sure to check out the new, fancy Daring Bakers site. It's gorgeous! Also, check out how the other DBers fared this month.
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Something's Different

I have cooked every single night this week. I know that may not seem like a very impressive thing but considering how busy I have been with school, it is. Luckily enough, Alex has been pretty good about letting me know what he wants for dinner. If I had to decide what to make for dinner each night I think we would eat nothing but cereal. I also think Abuela would kill me for not feeding him better. Alex was in the mood for pasta last night which was perfect because I was in the mood for some mac & cheese. I wanted to make a different kind of mac & cheese and this recipe fit the bill. It was very creamy and cheesy, but the real surprise was the dijon mustard. The recipe doesn't call for much of it, but the taste comes out in every bite. Alex kept saying that something was different about this recipe, which I immediately interpreted it as him saying he hated it. Turns out he liked it...a lot! This recipe is a keeper and will probably be my go to mac & cheese recipe.

Homestyle Mac & Cheese
Source: allrecipes (here)

Mac & Cheese:
3 ½ ounces macaroni
2 tablespoons butter
1 tablespoon and 1-1/2 teaspoons all-purpose flour
1 cup milk (I used ¾ cup milk, ¼ cup heavy cream)
4 ounces cream cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese

Topping:
1/2 cup dry bread crumbs
1 tablespoon butter
1 tablespoon chopped fresh parsley (I omitted)

Preheat oven to 400 degrees F (200 degrees C).

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

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.

Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Nothing Tastes Better Than Quick Dinners

I love quick dinners. The kind of dinners you just throw together in a matter of minutes that come out tasting amazing. It feels great knowing that you can make an equally good meal in a matter of minutes as you would if you spent hours preparing the meal. I think quick meals are part of what makes cooking fun :)

Sundays are usually the days I make elaborate, involved dinners but today I felt like spending as little time in the kitchen as possible. I had no idea what to make and the only request from Alex was for dinner not to have beef in it since he ate so much beef this weekend. Great. That pretty much doesn't help. I looked through the cabinets and the fridge and decided to make a pasta with chicken. I sliced up chicken breasts and seasoned them with salt, pepper, and Italian seasonings and sauteed the chicken. Meanwhile, I cooked spinach pasta in a pot of boiling water and made a sauce of pesto, heavy cream, and grated parmesan cheese. This dish literally took 15 minutes to put together; it actually took more time to clean up and put everything away! It was a great dinner that left a lot of time for relaxing and enjoying a lazy Sunday.

I love how you can see all 3 parts in this picture.

All together.