Truffles Gnocchi

This is inspired by Eating Well! Love the crispy sage and proscuitto on top!

  • 3 tbsp olive oil, divided
  • 16 fresh sage leaves
  • 2 slices prosciutto, coarsely chopped
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • ¾ cup creme fraiche
  • ¼ c grated Parmesan
  • ½ tsp ground pepper
  • ⅛ tsp salt
  • 1 lb whole-wheat gnocchi
  • 1 tsp truffle oil
  • Bring a large pot of water to a boil.
  • Heat 2 tbsp olive oil in a medium skillet over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Leaving the oil in the pan, transfer the sage to a paper-towel-lined plate. Add prosciutto to the pan and cook, stirring occasionally, until crispy, 1 to 2 minutes. Leaving the oil in the pan, transfer the prosciutto to the plate with the sage. Set aside.
  • Add the remaining 1 tbsp olive oil to the pan. Add shallot and garlic and cook, stirring often, until translucent, 30 to 60 seconds. Add creme fraiche and bring to a boil. Adjust heat to maintain a simmer. Whisk in parmesan, pepper and salt. Remove from heat and cover to keep warm.
  • Cook gnocchi in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon or sieve, scoop out the gnocchi and add to the sauce, along with truffle oil. Stir to coat. Top the gnocchi with the reserved sage and pancetta and more cheese, if desired.
  • Serves 4.

Pasta with Tomato and Mushrooms

This was adapted from an Eating Well recipe.

  • 6 plum tomatoes
  • 2 tbps olive oil, divided
  • 4 oz pancetta, diced
  • 1 onion, diced
  • 2 serrano peppers, seeded and minced
  • 1 c dry white wine
  • 1 c prepared marinara sauce
  • 8 oz sliced mushrooms
  • Salt and pepper
  • 1 lb pasta
  • ¼ c chopped fresh parsley
  • 15 leaves fresh basil, torn
  • Grated or shredded Parmesan cheese

Directions

  • Preheat oven to 450.
  • Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle chop coarsely.
  • Put a large pot of water on to boil.
  • Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion, mushrooms, and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
  • While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.

Serves 8.

Pasta and Fried Zucchini

This comes from Ottolenghi’s Plenty. It is fairly quick and so yummy! A mandolin makes quick work of the slicing.

  • 1/3 c sunflower or avocado oil
  • 2 medium zucchini, cut 1/4 inch thick
  • 1 1/2 tbsp red wine vinefar
  • 2 c basil
  • 1/4 c parley
  • 1/3 c olive oil
  • Salt and pepper
  • 8 oz pasta
  • Zest of 1 lemon
  • 1 1/2 tbsp capers, deaines
  • 4 oz buffalo mozzarella

Heat oil in a large skillet over medium high heat. Fry zuks over medium heat, don’t crown them, about 3 minutes per side or until lightly browned. Transfer to a bowl and drizzle with the vinegar. Set aside.

Combine 1 c basil, parsley and olive oil in a food processor or blender, blitz until smooth.

Cook pasta al dente; drain and toss with the zuks. Stir in the capers, zest, basil and torn mozzarella. Taste and season with salt and pepper. Chiffonade the 1 c basil and sprinkle on top.

Serves 4.

Combine

Lemon Chive Langoustine Orzo Salad

This was inspired by Eating Well. I had some langoustines so used them instead of shrimp. I added asparagus and swapped out dill for lots of fresh chives that came in my CSA. It is a delightful salad, great for picnics and tastes better the next day.

8 oz orzo or small pasta

1 lb langoustines, shrimp or bay shrimp cooked

4 c snap peas, cut into bite size pieces

1 lb asparagus, steamed and cut into small pieces

1/4 c olive oil

1/4 c minced chives

1 tbsp dijon

Zest and juice of one large lemon

Salt and pepper

Cook orzo according to package.

Combine oil, lemon juice, mustard,chives and salt and pepper in a large boil and whisk to combine. Add veggies and shrimp, toss to combine. Drain orzo and stir to combine. Serve warm or at room temperature.

Serves 6.

Spaghetti Squash Casserole

This recipe and easy, healthy and yummy!

– 2 – 3 lb spaghetti squash, cut in half and seeds removed

– 1 lb ground beef or pork

– 1 shallot, sliced thin

2 cloves garlic, minced

1 1/2 tsp italian seasoning

Salt and pepper

1 28 oz can diced tomatoes

1 c shredded fontina cheese

Basil for garnish

Preheat oven to 400. Place squash on a pan and roast for 30 – 40 minutes until soft.

In a 12 inch skilled, add ground meat, shallot and garlic, cook over medium heat until the meat is browned. Stir in seasoning and tomatoes and cook for 20 min on low until thicker.

Shred the spaghetti squash and add to sauce. Stir well and top with cheese. Bake for 15 minutes until bubbly and cheese is melted l.

Top with basil and serve.

Serves 4 – 6.

Pressure Cooker Gnocchi Bolognese

This is so easy and a one pot meal – win win!

  • 2 oz diced pancetta
  • 1 onion, chopped
  • 2/3 c celery, chopped
  • 2/3 c carrot, chopped
  • 1 lb ground beef
  • Salt and pepper
  • 1/8 tsp nutmeg
  • 28 oz can crushed tomatoes
  • 1 bay leaf
  • Ricotta
  • Fresh basil or pesto

Turn multicooker on medium sauté, add pancetta, onion, celery, carrots and cook until soft about 5 minute. Stir in beef, using the back of wooden spoon to break it up, cook until browned. Add tomatoes, nutmeg and bay leaf, stir to combine.

Seal and cook on high pressure for 6 minutes. Once pressure is released, add gnocchi and cook on high pressure for 5 minutes.

Serve topped with ricotta and basil or pesto.

Serves 6.

Penne with Spicy Vodka Sauce

So quick and easy, how have I not made this before?

  • 1/8 c olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt
  • 28 oz crushed tomatoes
  • 1/2 lb pasta
  • 2 tbsp vodka
  • 1/2 c heavy cream or creme fraiche
  • 1/4 c chopped parley

In a 12 inch skillet heat oil over medium heat, add garlic, peppers and a pinch of salt and cook until fragrant. Add tomatoes and cook for 15 minutes to thicken. Reduce to low once thickened.

Cook pasta according to package.

Add drained pasta to sauce, stir in the vodka and cream. Cook for a 2 minutes. Top with parley and serve.

Serves 4.

Skinny Cauliflower Mac and Cheese

I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.

  • 12 oz cauliflower florets
  • 12 oz pasta
  • 1 1/2 tbsp butter
  • 1/4 c flour
  • 2 c milk
  • 1 c low sodium veggie broth
  • 2 c grated lite cheese – I used TJs Mexi blend
  • 1/4 c panko
  • 2 tbsp Parmesan cheese

Preheat oven to 375. Spray a 9×13 pan.

Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.

In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.

Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.

Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.

Serves 8. 9 ww pp.

Pasta with Truffle Butter

I love truffles! And Oregon truffles are quite affordable and available at the grocery store! This is a simple and delicious dish!

  • 1/2 lb pasta
  • 2 tbsp truffle butter (I use Trader Joe’s)
  • 1/2 g parmigiano or hard Italian truffle cheese, finely grated
  • Truffle salt
  • 1 truffle, thinly sliced

Cook pasta according to package.

In a 12 inch skillet, melt butter. Add pasta and toss to coat. Stir in the cheese, sprinkle with truffle salt and stir.

Divide between bowls and shave truffle onto pasta.

Serves 2 – 4.

Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

  • 1 lb zuks, spiral cut
  • 1 tsp salt
  • 1/4 c Garlic Tahini Dressing
  • Espelette pepper or Aleppo

Garlic Tahini

  • 2 cloves garlic, minced
  • 1/4 c tahini
  • 1/4 c whole milk yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.