Gnocchi with Tomato Ricotta Sauce


Another great weeknight meal, yup been one of those weeks. Lucky for me, I keep shelf stable gnocchi on hand for just such an occasion. Its tomato season, so I’m using fresh tomatoes, you could easily substitute canned.

1 package gnocchi
1 tsp olive oil
1 lb tomatoes, chopped
4 cloves garlic, chopped
8 oz ricotta
1/4 c Parmesan, grated
Chill pepper flakes

Cook gnocchi according to directions.

In a large skillet, heat oil over medium heat, add garlic and tomatoes. Cook for about 10 minutes until the tomatoes start to break down. Stir in ricotta, cook for 5 minutes. Add cooked gnocchi, turn off heat and cover for 3 minutes.

Serve topped with a little cheese and pepper flakes.

Serves 4.


Pasta with Eggplant and Tomato Sauce


This has been one of those weeks where I literally had no time to cook. This dish comes together in the time it takes the pasta to cook.

8 oz pasta
4 cloves garlic, chopped
1/4 teaspoon fennel seed
2 cups diced eggplant
1 teaspoon extra-virgin olive oil
1 lb tomatoes, chopped
1 1/2 tsp chopped fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 TBSP pine nuts, toasted
1/4 c parmesan, grated
Parsley, chopped

Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.

Meanwhile, in a large nonstick skillet over medium heat, add eggplant, garlic and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.

Drain the pasta; serve topped with the sauce and sprinkled with pine nuts, parsley and cheese.

Serves 4.