Scallops & Gnocchi with Capers and Sage


The scallops were calling to me at the farmers market today. I wanted to do something different then the classics seared scallop so after looking through the pantry I came up with this recipe. It was perfect! Especially the capers and sage 😉 You can easily double this for 4.

8 oz shelf stable gnocchi
8 fresh scallops
salt and pepper
4 TBSP unsalted butter
2 TBSP small capers
1/2 c sage leaves
juice of 1 lemon

Cook gnocci according to package. Drain and set aside.

In a large skillet, melt butter over medium heat until it starts to turn slightly golden. Turn heat up to medium high, add scallops, gnocchi, capers and sage. Cooking for 2 minutes, then turn everything over. Cook for an additional 2 minutes, keep an eye on the scallops and remove them if they cook quickly (mine were pretty thick) – you don’t want tough scallops. Remove from heat, stir in lemon juice and serve.

Serves 2.

Gnocchi with Mushroom Ragu


This recipe was inspired by a recipe I came across in Food & Wine Magazine. I love the combo of mushrooms with gnocchi and fresh thyme. I have a massive skillet that I use for dishes like this. If you don’t have a massive skillet – cook the mushrooms in a couple batches.

3 TBSP butter
3 TBSP olive oil
1 1/2 lbs mixed wild mushrooms, cleaned and cut into bite size pieces
Salt and pepper
2 shallots, minced
2 garlic cloves, minced
2 tsp thyme, minced
3/4 c dry white wine
1 package of gnocchi

Bring a large pot of salted water to a boil.

In a large skillet, melt the butter and olive oil, add the shallots and garlic, cook over medium heat for 5 minutes. Add the mushrooms and cook for 8 – 12 minutes over medium high heat until the mushrooms start to get crispy. Add the wine and thyme and cook until most of the wine is gone. Drop the heat to low.

Cook the gnocchi according to the package. When they float, remove and add to the mushrooms.

Serve topped with some fresh parmigiano.

Serves 4.

Gnocchi with Roasted Delicata Squash


Delicata squash may be my favorite of the fall squashes, which is mostly due for the fact that it is easy to cut and peel. This is mostly a hands off recipe, but does take some time since you have to roast the squash.

1 lb gnocchi
2 – 3 Delicata squash, peeled, seeded and cut into gnocchi size pieces
10 sage leaves, minced
1/4 onion, grated
6 TBSP butter
Olive oil
Salt and pepper
Parmesan cheese, grated

Preheat oven to 400. Toss squash with olive oil, salt and pepper and bake in a shallow dish for 40 – 50 minutes, stirring a couple times, until fork tender and a little crispy.

Cook gnocchi according to package.

In a 12 inch skillet, melt butter over medium heat until it starts to brown, about 10 minutes. Add onions, cook until softened, about 3 minutes. Add sage, squash and drained gnocchi, cook for 3 minutes to heat through.

Serve with a little Parmesan cheese on top.

Serves 4.

Gnocchi with Spinach and Brown Butter


This is the perfect meal when you are too tired to cook – it takes less time to whip it up then order take out.

1 lb vacuum packed gnocchi
4 TBSP butter
2 TBSP pine nuts
3 cloves garlic, minced
20 oz spinach
Salt and pepper
1/4 c Parmesan, shredded

Cook gnocchi according to package.

Melt butter in a 12 inch skillet and cook for 3 minutes until lightly browned. Add garlic and cook 1 minute. Add Spanish and gnocchi to the pan; cook 1 minute. Sprinkle with cheese and pine nuts.

Serves 4.

Chard Gnocchi in Brown Butter


I love gnocchi, especially non-traditional gnocchi made with veggies and cheese! It is super easy to make and it freezes wonderfully, so I always make a big batch for a quick weeknight meal. My gnocchi are more log like, if you want pretty ones roll a fork over them once cut.

1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds Swiss chard, stems and ribs trimmed
1 large egg
1 tablespoon olive oil
1 3/4 cups (about) all purpose flour
1/4 c butter
Freshly grated Parmesan cheese

Bring 2 inches of salted water to boil in large pot. Add chard and cook until wilted, stirring occasionally, about 3 minutes. Drain chard; cool. Squeeze out as much excess liquid as possible. Finely chop chard in processor. Add egg and oil. Gradually mix in enough flour to form soft, slightly sticky dough.

Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope. Cut rope into 1-inch pieces. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough. At this point you can freeze them on the baking sheet then pop them into an airtight bag once frozen.

Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes. Using slotted spoon, transfer gnocchi to large bowl.

Melt butter in heavy large skillet over medium-high heat. Add gnocchi and sauté until coated with butter and heated through, about 3 minutes. Sprinkle with cheese and serve.

Serves 8.


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.

Gnocchi and Asparagus with Parm Creme Fraiche Sauce


Another Monday night and I’m looking for something that will come together quickly and be delicious. This one I totally made up – a little of this, some of that and dinner is served. This is a one pot wonder – that we inhaled.

I package shelf stable gnocchi
1 bunch of asparagus, chipped into 1/4 inch pieces
1/4 c shallots, minced
4 oz pancetta, diced
1 TBSP olive oil
1 c white wine
Salt and pepper
Red chili flakes
1/4 c creme Fraiche or heavy cream
1/4 c parmesean cheese, grated
1 TBSP lemon juice

In a large skillet heat olive oil over medium heat, add shallots and pancetta, cool until pancetta is crisp, add gnocchi and 1/2 the wine, cover and cook or 4 minutes, stirring. If the pan starts to dry out, add more wine. Add asparagus, salt & chili flakes, cover with lid and cook for 4 more minutes. Add creme Fraiche and parmesean cheese, stir, cover and remove from heat. Let sit for 2 minutes. Add lemon juice, stir and serve

Serves 4.