A long, long time ago, when our budget for fun far outstripped our budget for Amazon Prime diaper delivery services, I planned a little bachelorette party for my BFF, Jessica. And because we both have the same definition of fun, i.e. pasta, cheese, and wine, a cooking class was in order.
Now I know how to make pasta out of cheese. Serve this with a glass of red wine and just tell me you’re not having fun. I dare you.
for the gnocchi
- 15 oz container whole milk ricotta cheese, drained
- 2 eggs
- 1 cup shredded parmesan
- 1/2 cup pesto
- pinch salt
- pinch white pepper (black pepper also works)
- optional – very small pinch nutmeg
- fresh chopped herbs – parsley or basil
- 1 and 1/4 cups all-purpose flour (a bit more if the dough is too wet)
- Stir together ricotta, pesto, eggs, cheese, salt, pepper – and if desired – a very small pinch of nutmeg. Very slowly add the flour, stirring gently to form a soft, wet dough.
- On a well floured surface, divide the dough in half, and then in half again. Roll out a quarter of the dough into long rope and then cut crosswise into one inch pieces. If you want little ridges, press each gnocchi with the back of a fork. Stick them on a piece of parchment paper (to avoid them sticking) while you turn to the next section of dough.
- Repeat step 2 with the next section of dough – two ropes is probably more than enough for two people, so feel free to freeze the rest.
- Bring salted water to a boil in a deep skillet (to give you more surface area) and drop each gnocchi in individually, taking care not to drop them on each other. They will sink to the bottom, rising to the top when they’re done (about five minutes or so per batch).
- Lift out cooked gnocchi with slotted spoon and proceed to the next batch. Serve with tomato sauce below.
for the spicy tomato sauce
- 1/4 cup olive oil
- 1/4 red or sweet onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- crushed red peppers
- salt and pepper
- 1/2 cup red wine
- 28 oz can crushed tomatoes
- pinch sugar
- a few sprigs basil
- optional – big scoop of pesto
- Heat olive oil in a large saucepan. Add the onion and cook down 3-4 minutes; add garlic and cook another minute or two. Add crushed red peppers – as much as you can stand!
- Add tomato paste, red wine, and tomatoes. Stir the whole thing together and cook a few minutes.
- Add salt, pepper, sugar, basil and pesto, if using. Bring to a boil, and then cover, simmering over low heat about 30 minutes. Discard sprigs of basil before serving over the gnocchi.
This was a veritable party in our mouths…all fun & games until the Little Man woke up. But no worries – we have more gnocchi dough in the freezer!
I know I complained about the weather in my last post, and my ploy seems to have worked. It’s now gloriously sunshine-y, and creeping up into the 70s. Hello, DC that I love – all glorious three weeks before it becomes so hot and muggy you start walking around with a scarf and a fleece again – to protect yourself when you enter the arctic tundra that is DC office buildings in the summer. #firstworldproblems
Of course, the one downside to the beautiful change in seasons is the slow creep away from those hearty, soul-filling foods. When my sister visited a few weeks ago (how surreal is this: the LAST time I will see her before I become a MOM), we spent almost a full day planning out a menu (clearly, we’re sisters, and daughters of our mom), and took full advantage of one of the last cold blasts of the winter season. OK, now I’m really ready for summer.
Lentil & Kielbasa Soup (an Ina Garten special)
- 1/2 pound green lentils
- olive oil
- 2 large onions, diced
- 2 leeks, chopped
- 2 cloves garlic, minced
- salt, pepper, red hot chili flakes
- 8 stalks fresh thyme
- 1 teaspoon cumin
- 4-6 stalks celery, diced
- 4 carrots, diced
- 10 cups chicken stock
- a big squeeze tomato paste
- 1/2 – 1 pound kielbasa
- big splash red wine
- to serve:
- parmesan cheese
- green onions
- Wash the lentils, and then, in a large bowl, cover them with boiling water. Allow them to sit for about 15 minutes. Drain.
- In a large pot over medium heat, heat olive oil and then saute onions. After a minute or two, add the leeks, the garlic, salt, pepper, red hots, thyme and cumin, and cook for about 15-20 minutes. Add celery and carrots; saute another 10 minutes.
- Add chicken stock, tomato paste, and drained lentils. Cover and bring to a boil, and then reduce the heat and simmer (uncovered) for about an hour – until the lentils are completely cooked through. Add kielbasa, red wine, and simmer until the kielbasa is hot. Adjust seasonings – and serve with your choice of topping.
As you can imagine, this soup gets even better when it sits overnight, soaking up all the goodness. If it’s not spring/summer yet where you live – make this. It will NOT disappoint.
I did not want to graduate from college. College = three years (because the first one was a bust) of nonstop hanging out with my friends, beers on a Tuesday night, and late night pizza with ranch dressing. What could be better?
Answer: Graduating, and recreating my college experience in an apartment building two miles from my university. Only this time, I had a little bit of money in my pocket and no homework. Plus I started (not so secretly as we imagined) dating my future Husband.
Unfortunately, post-college college life was only relevant Friday through Sunday. In order to stave off Monday mornings, future-and-now-current husband, his roommate, my roommate (still one of my BFFs and now married to Husband’s BFF, life is grand) and I used to get together for “family dinners” on Sunday evenings. Because a few bottles of wine will definitely make Monday feel a lot better.
My roommate had “studied” abroad in Florence, where she learned from her hosts at the Villa how to make this ridiculous pasta. At the time of family dinner, it was the best thing any one of us could ever imagine making. It is still ridiculously good. Only last night, I added a few “healthy” things. Because now that I’m old, I top my pizza with extra veggies instead of ranch dressing. I am not nearly as cool as I was once.
- 1 large onion, chopped
- about 5 tablespoons olive oil
- about 3 tablespoons butter
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 carton cherry tomatoes, sliced
- one small handful crushed red pepper
- handful basil, chopped
- 1 carton mushrooms, sliced
- 1/2 bag pre-washed spinach
- freshly ground pepper
- approximately 1/2 cup heavy cream
- 1 cup grated Swiss cheese (I used mozz, but I PROMISE it’s better with Swiss)
- 1 pound rigatoni or other tubular pasta
- In a large, deep skillet, heat olive oil and butter. Cook onions for about 20 minutes, stirring occasionally to prevent onions from burning.
- When lightly browned, add both forms of tomatoes, tomato paste, basil, crushed red pepper, salt and pepper. Give it a toss and then cook, covered, for 25 minutes over low/medium heat. Toward the end of the 25 minutes, get (salted) water boiling for your pasta.
- Add mushrooms and spinach, recover, and cook for another 5-8 minutes, or until mushrooms have cooked through. Cook your pasta in the meantime.
- Add cream to the sauce and adjust seasoning. Toss hot pasta with sauce and cheese.
I forgot how long this pasta takes – nearly an hour, all said and done. But jeez louise, it is still the best thing ever. Seriously. Try it. Love it. Tell me about it.