1 head cauliflower, broken into forets
3 cloves garlic
1/4 c milk
1/3 c parmesan, grated
1 tbsp butter
1/4 c havarti, grated
Salt and pepper to taste
Bring a large pot of salted water with a steamer basket to a boil. Add cauliflower and garlic and cook until tender, about 10 minutes. Drain and return to the pot. Add remaining ingredients and purer with an immersion blender, or toss in a food processor and purée.
Meatless Monday this week involved a lovely light ricotta gnundi in a divine Pomodoro sauce. It comes together pretty quick, but you do need some time for freezing the gnundi for 30 minutes – 1 hour. I use a 1 inch cookie scoop to form the gnundi, you can also use two spoons.
1 28 oz can tomatoes, puréed
2 TBSP olive oil
4 cloves garlic, minced
16 oz ricotta
1 large egg and 1 egg yolk , lightly beaten
1/2 tsp pepper
1/2 c Parmesan, finely grated
1/2 tsp salt
1/2 c flour, plus more for dusting
Parmesan and toasted pine nuts
Heat oil over medium heat, add garlic and cook for 1 minute. Add tomatoes, olive oil, garlic and salt. Bring to boil then simmer for 15 minutes.
In a large bowl combine gnundi ingredients.
Place a piece of parchment on a large baking sheet, dust with flour.
Form gnundi into 1 inch balls with a cookie scoop or two spoons. Dust with flour and freeze for 30 minutes.
Bring a large pot of salted water to a boil, add gnundi and cook for 6 minutes.
I love kale add it to pasta with some citrus and cream and I’m in heaven! This is a quick and tasty weeknight pasta.
1 TBSP olive oil
1 onion, finely chopped
4 cloves garlic minced
Res pepper flakes
1/2 c chicken stock
1 bunch of kale, thick stems removed and chopped
1 c 1/2 and 1/2
8 oz pasta
1/3 c Parmesan, grated
1 lemon zested and juiced
3 TBSP parsley, chopped
Bring a large pot of salted water to a boil. Cook pasta according to directions.
In a 12 inch skillet, heat oil over medium heat and sauté onions, pepper flakes and garlic until soft, about 5 minutes. Add stock and kale and cook for about 5 minutes. Add 1/2 and 1/2 reduce heat to simmer and stir. Add pasta and a little pasta water if needed. Stir in cheese, zest and juice. Top with parsley and serve.