Gnudi, Gnudi!

Hello again! I've got post number 2 for today (lucky you!). Last night I made a very easy homemade pasta dish...but absolutely delicious and elegant! The last time I made this one was Valentine's Day 2013 and it was a winner! This time it was just your average Wednesday night (gotta have something good to eat while watching Nashville!) with a not-so-average dinner. Once again I used a jar of tomato sauce rather than making my own...I love a good spicy marinara...but the pomodoro sauce is very fast and worth a try as well. I also like to get fresh ricotta; if you can find it, it really makes a difference. But now, no more talking...grab a fork and let's dig in!
Enjoy!

Ricotta Gnudi with Pomodoro Sauce
Bon Appetit, February 2013

Ingredients

• 16 oz ricotta (about 2 cups)
• 1 large egg, beaten to blend
• 1 large egg yolk, beaten to blend
• 1/2 tsp freshly ground black pepper
• 1/2 cup finely grated Parmesan or Grana Padano plus more
• 1/2 tsp kosher salt plus more
• 1/2 cup all-purpose flour plus more
• 3 cups Quick Pomodoro Sauce (see recipe)

Directions

1. Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
2. Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
3. Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
4. Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.

Quick Pomodoro Sauce

Ingredients

• 28 oz can whole peeled tomatoes
• 1/2 cup olive oil
• 2 garlic cloves, chopped
• 1/4 tsp sugar
• kosher salt

Directions

Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.

Fall Flavors Wafting From Your Kitchen!

Hello all! I'm sending you two posts today, since I didn't get to post yesterday. This first one is about one of my favorite seasons - fall. There are certain smells that you associate with this time of year - pumpkins, apples, cinnamon - they always bring a smile to my face. So to help you bring a smile to the faces of all who come into your home, here are a few recipes you might want to try!

New England Cinnamon Sugar-Cider Donuts
Saveur

Ingredients

• 1¾ cups (7¾ oz.) all-purpose flour, sifted
• ¼ cup (1⅛ oz.) whole wheat graham flour
• 3½ tsp. ground cinnamon
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. kosher salt
• 2 tbsp. unsalted butter
• 1½ cups sugar
• 2 egg yolks
• 1 tsp. vanilla extract
• ¼ cup apple cider
• ¼ cup buttermilk
• Canola oil, for forming and frying

Directions

1. Whisk flours, 2 tsp. cinnamon, baking powder, soda, and salt in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and ½ cup sugar until fluffy. Add yolks, vanilla, cider, and buttermilk; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
2. Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1½" hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough. Let donuts cool completely; toss in cinnamon-sugar mixture.

Proofing, the "resting" period in which yeasted dough is left to rise, requires proper time and temperature. An overproofed dough will result in a deflated, greasy product, while an underproofed one will lack the desired airiness.



Gianduia and Caramel Tart
Canal House Cooks Every Day

Ingredients

For the crust:

• 1 cup all-purpose flour
• Pinch of salt
• 6 Tbsp. cold unsalted butter, cut into small pieces
• 1 Tbsp. vegetable shortening

For the filling:

• 1 cup sugar
• 2 Tbsp. light corn syrup
• 4 Tbsp. unsalted butter
• 1/4 cup heavy cream
• 1 Tbsp. sour cream
• 1 cup Gianduia (see below)

For the Gianduia (makes about two cups):

• 1 generous cup (5 ounces) skinned hazelnuts
• Large pinch of sugar
• 8 oz. semisweet chocolate
• 1/2 cup heavy cream
• 4 Tbsp. salted butter, cut into pieces

Directions

For the crust:

1. Whisk together the flour and salt in a medium mixing bowl. Work the butter and shortening into the flour suing a pastry blender or 2 knives until it resembles coarse cornmeal. Gradually sprinkle in 3 tablespoons ice water while stirring with a fork. Press the dough together until it forms a rough ball. Don’t over-handle it; there should be streaks of butter visible throughout. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Roll out the dough on a lightly floured surface into a 7 x 16-inch rectangle about 1/4-inch thick. Roll the dough loosely around the rolling pin, then unfurl it into a 4 x 13-inch fluted tart pan with a removable bottom. Trim off any excess dough. Prick the crust all over with a fork. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
3. Preheat the oven to 350 degrees F. Line the crust with a sheet of foil that hangs over the edges by at least 2 inches, then fill with pie weights or dried beans. Bake the crust until the edges are pale golden, about 20 minutes. Lift the foil and weights off the crust and continue baking until the crust is golden brown, 15-20 minutes. Let the crust cool completely on a wire rack.

For the filling:

1. Put the sugar, corn syrup, and 1/4 cup water in a heavy medium saucepan. Boil over medium-high heat, swirling the pan over the heat frequently, until the syrup turns a dark amber caramel, about 15 minutes. Carefully whisk in the butter, cream, and sour cream (the caramel will hiss and bubble up, so stand back). Remove the pan from the heat and whisk until smooth. Pour the hot caramel into the prepared crust and let it cool for about 1 hour. It will thicken and set.

For the Gianduia:

1. Preheat the oven to 350 degrees F. Spread the hazelnuts out on a small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove them from the oven and set aside to cool completely. Grind the hazelnuts with the sugar in batches in a food processor to a fairly smooth, buttery paste.
2. Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often. Remove the bowl from the heat and whisk in the cream and butte.r Stir in the ground hazelnuts. The Gianduia will thicken and become soft and peanut butter-like as it cools. It will keep at room temperature in a covered container for up to two weeks.
3. Melt the Gianduia in a heatproof bowl set over a pot of simmering water over low heat.
4. Assembly:
5. Pour the Gianduia evenly over the set caramel filling, smoothing out the top with a metal spatula. Let the tart set for a least 4 hours before serving.

Bourbon Chai Cocktail

Saveur

Ingredients

FOR THE CHAI:

• 8 bags black tea, paper and string removed
• 8 green cardamom pods, crushed
• 8 whole allspice berries, crushed
• 8 whole black peppercorns, crushed
• 8 whole cloves
• 3 star anise
• 2 whole cinnamon sticks
• ½ whole nutmeg, chopped
• 2" piece of fresh ginger, peeled and thinly sliced
• 1 vanilla bean, split and scraped, seeds and pod reserved
• 6 cups hot water
• 6 cups unsweetened almond milk
• ⅓ cup honey or agave
• 1 cup spice-forward bourbon, like Maker's Mark

Directions

1. Make the chai: In a 4-quart saucepan, combine tea, spices, ginger, and vanilla bean seeds and pod with 6 cups hot water. Bring to a simmer over medium-high heat and add almond milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain through a fine-mesh sieve or cheesecloth-lined strainer, pressing down on solids to extract flavors.
2. Transfer the chai to a heat-proof serving vessel (like an earthenware pitcher) and stir in bourbon. Alternately, ladle chai into 8 individual mugs and portion 1 oz. bourbon into each.

Happy baking!

Pasta So Good You Won't Miss the Pasta!

Happy Tuesday all! Last night's dinner was an easy, healthy dish, filling for both the meat eater and the veggie lover. I chose to use a delicious jarred tomato sauce from Whole Foods...they have really great local sauces for reasonable prices, but you can try this recipe or find your own! It doesn't change the main part of the recipe. I paired this with sauteed brussels sprouts, lightly drizzled with maple syrup and pecans. Yuuuuummy!

Eggplant Cannelloni
Kristine Subido, Wave in Chicago

Ingredients

I like to sprinkle the finished product with parmesan!

Sauce

• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 cloves garlic
• 2 jars (12 oz each) roasted red peppers, drained
• 1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant

• 2 medium eggplants, cut lengthwise into 1/2-inch slices
• olive oil cooking spray

Filling

• 4 oz goat cheese
• 4 kalamata olives, pitted and minced
• 1 teaspoon capers, chopped
• 2 tablespoons chopped fresh parsley

Directions

For sauce

1. Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish.

For eggplant

1. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.

For filling

1. Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tbsp parsley.

Halloween Party Treats

Happy Monday all! I'm ready to talk Halloween...I know all the stores are already talking about Christmas and Hannukah, but I prefer to go month by month. Halloween will be here before you know it and I've got a few fun recipes to make for your big soiree. Enjoy!

Snickers Ice Cream Milk
Christina Tosi

Ingredients

• 2 1/2 ounces Snickers bars, chopped
• 2 cups whole milk
• 1 pint vanilla ice cream

Directions
In a blender, combine the Snickers with the milk and puree until smooth. Add the ice cream, blend until smooth and serve.

Halloween Popcorn Treats

Giada De Lauretiis

Ingredients

• Vegetable cooking spray
• 3 tablespoons vegetable oil
• 1/3 cup popcorn kernels
• 3 tablespoons butter
• 1 teaspoon pure vanilla extract
• 6 cups (12-ounces) mini marshmallows
• 6 fun-size caramel peanut chocolate bars (such as Snickers), cut into 1/4-inch pieces
• 3 (3-inch) chocolate chip cookies, crumbled
• 1/3 cup chopped salted almonds,
• 1/2 cup orange and black chocolate candies (such as M and Ms)

Directions

1. Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
2. In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.
3. In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
4. Break into 2-inch pieces and store airtight in a plastic container.

Serving Suggestion: Place in small plastic bags and seal with colored ribbon.

Caramel-Dipped Apples

Bon Appetit Oct 1999

Ingredients

• 1 1-pound box dark brown sugar
• 16 tablespoons unsalted butter, room temperature
• 1 14-ounce can sweetened condensed milk
• 2/3 cup dark corn syrup
• 1/3 cup pure maple syrup
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon robust-flavored (dark) molasses
• 1/4 teaspoon salt
• 12 chopsticks
• 12 medium Granny Smith apples
• Assorted decorations (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M's and candy sprinkles)
• Melted dark, milk and/or white chocolates
• Whipping cream (if necessary)

Directions

1. Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
2. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
3. While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
4. Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
5. Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
6. Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

Happy baking!

Creamy Risotto Full of Fall Flavors!

It's turning into a cloudy Thursday around Manhattan; the perfect day to make warm and creamy risotto! Don't be afraid of risotto...it really isn't as hard as people say it is. Just remember to keep stirring, watching, and keeping moist. It only takes 20-25 minutes to cook and it always impresses the crowd. This is a great one for fall (very subtle and elegant) without being wham-o, in your face, fall flavors.

Pumpkin and Goat Cheese Risotto

Giada De Laurentiis

Ingredients

• 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
• 1 cup canned pure pumpkin
• 4 slices applewood smoked bacon, chopped
• 2 tablespoons butter
• 1 leek (white and pale green part), thinly sliced
• 2 teaspoons kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborio rice or medium-grain white rice
• 2/3 cup dry white wine, such as pinot grigio
• 1/2 cup freshly grated Parmesan
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon (generous) freshly grated nutmeg
• 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Directions

1. Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
2. Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
3. Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
4. Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

Pears, Pears, Everywhere!

It's a happy hump day! Today let's discuss a fruit that, while I love, for a long time I just couldn't stand! In culinary school I always seemed to draw the pear straw, always ending up making the recipes that involved pears. I was on pear overload! Luckily, it's been a few years since then and my love of pears has been reinstated. So today I'm bringing you 3 ways to prepare pears for a delicious and elegant finish to your fabulous dinner table. Enjoy!

Honey-Caramelized Pears with Orange-Vanilla Flan
Julian Serrano

Ingredients

• 2 1/2 cups milk
• 1 1/2 cups heavy cream
• 2 oranges, zest removed with a vegetable peeler
• 1 vanilla bean, split lengthwise
• 2 2/3 cups sugar
• 8 large egg yolks
• 2 large eggs, lightly beaten
• Vegetable oil, for coating
• 2 quarts water
• 1 lemon, zest removed with a vegetable peeler
• 10 firm Bartlett pears (about 1/2 pound each)—peeled, halved and cored
• 1 stick (4 ounces) unsalted butter
• 3/4 cup honey

Directions

1. In a medium saucepan, combine the milk with the cream, half of the orange zest, half of the vanilla bean and 2/3 cup of the sugar and bring just to a simmer. Let the custard cool to room temperature, then whisk in the egg yolks and whole eggs. Transfer the custard to a bowl, cover with plastic wrap and refrigerate overnight.
2. Preheat the oven to 250°. Lightly coat ten 3- to 4-ounce ramekins with vegetable oil and arrange them in a roasting pan. Strain the custard into a large glass measuring cup and pour it into the ramekins, filling them about three-quarters full. Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins. Transfer the roasting pan to the oven and bake for about 1 hour or until the flans are set. Carefully remove the ramekins from the water bath and let them cool to room temperature. Refrigerate the flans until well chilled, about 4 hours.
3. Meanwhile, in a large saucepan, combine the water with the lemon zest and the remaining 2 cups of sugar, orange zest and vanilla bean. Bring to a boil, stirring to dissolve the sugar. Add the pears and cover with a heatproof plate or pot lid that's slightly smaller than the saucepan, to keep the pears submerged. Simmer over moderately low heat until the pears are just tender and a knife inserted in the thickest part comes out easily, about 15 minutes. Using a slotted spoon, transfer the pears to a platter. Let the pears and poaching liquid cool separately.
4. Divide the butter and honey between 2 large skillets and bring to a boil. Cook over high heat, stirring occasionally, until lightly golden, about 4 minutes. Add half of the pears to each skillet, cut side down, and cook, turning occasionally, until golden and beginning to caramelize, about 12 minutes. Add 3/4 cup of the reserved pear poaching liquid to each skillet and cook over moderate heat, turning and basting the pears, until the liquid reduces to a thick syrup, about 8 minutes. Using a slotted spoon, transfer the pears to a platter. Stir 2 tablespoons of the poaching liquid into each skillet to thin the syrup. Pour the sauce over the pears.
5. Run a thin-bladed knife around the flans to loosen them and dip the bottom of each ramekin in hot water. Top each flan with a dessert plate and invert; holding the ramekin and plate together, give the dish a good shake to unmold the flan. Arrange 2 pear halves alongside each flan. Drizzle the flans and pears with the syrup and serve.

MAKE AHEAD The dessert can be prepared through Step 3 up to 3 days in advance; refrigerate the poached pears and flans separately.

Dark Gingerbread Pear Cake

Maggie Ruggiero

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 stick unsalted butter
• 1/4 cup water
• 1/2 cup packed dark brown sugar
• 1/2 cup molasses (not robust or blackstrap)
• 3 large eggs
• 1/4 cup grated peeled ginger
• 1 Bosc pear
• Accompaniment: whipped cream

Directions

1. Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
2. Whisk together flour, baking soda, cinnamon, allspice, and salt.
3. Melt butter with water.
4. Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
5. Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

Pear and Walnut Tart

Saveur

Ingredients

• 2 cups flour, plus more
• ½ cup plus 3 tbsp. sugar
• ½ tsp. kosher salt
• 12 tbsp. unsalted butter (1 ½ sticks), cubed and chilled
• 1 whole egg plus 1 egg white, lightly beaten together
• 1 cup golden or sultana raisins
• 1 cup brandy
• 2 lbs. firm ripe Bosc pears, peeled, halved, cored, and thinly sliced crosswise
• 2 tbsp. fresh lemon juice
• 1 cup chopped walnuts
• 8 amaretti cookies, crushed 

Directions

1. In a bowl, whisk together flour, ½ cup sugar, and salt. Add 8 tbsp. butter; work butter into flour until it resembles coarse sand. Add egg mixture; stir to form a dough. Briefly knead dough on a floured surface. Press dough into a disk; wrap in plastic wrap; chill for 2 hours. Working on a floured surface, roll dough into a 13" circle about 3/16" thick. Transfer dough to an 11" removable-bottom tart pan set on a baking sheet; press dough into pan. Trim edges of dough; prick bottom with a fork. Cover tart shell with plastic wrap; chill in freezer for 20 minutes.
2. Heat oven to 400°. Place a 13" circle of parchment paper inside tart shell; fill with dried beans. Bake until edges brown, about 20 minutes. Remove paper and beans; continue baking until browned all over, 18–20 minutes. Let cool.
3. Meanwhile, put raisins into a bowl; cover with brandy; let sit for 20 minutes. In a bowl, combine remaining sugar, pears, and lemon juice; transfer mixture to cooled tart shell. Drain raisins; scatter over pears. Sprinkle walnuts and cookies over pears. Dot top with remaining butter; cover rim of tart with strips of foil. Bake until tart is golden and bubbly, 45–50 minutes. Let cool; serve.

Happy baking!

Green Gnocchi?!

Hello everyone! Tuesday is upon us. I never had a chance to post one of my awesomely interesting dinners. I've been on a unique gnocchi kick and this dish was no different. I found a recipe combining one of my favorite pastas with one of my go-to green veggies (spinach!). One note about the recipe - I had to add a lot more flour to get a good, stable shape. Start with what the recipe recommends and add flour, maybe an 1/8th of a cup at a time, if necessary.

Gnocchi in the front, crispy brussels sprout
leaves in the background. Lots of green!

Spinach Gnocchi with Shaved Ricotta Salata
Marc Vetri

Ingredients

• 2 1/2 pounds fresh spinach, stemmed
• 1/2 cup freshly grated Grana Padano cheese (1 ounce)
• 2 large eggs, lightly beaten
• 1/2 cup plain, dry, fine bread crumbs
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt
• Freshly ground pepper
• 1 1/4 cups all-purpose flour, plus more for dusting
• 6 tablespoons unsalted butter
• Freshly grated Parmigiano-Reggiano and shaved ricotta salata, for serving

Directions

1. In a large pot of salted boiling water, blanch the spinach until tender, about 4 minutes. Drain, reserving 1/2 cup of the cooking liquid. Cool the spinach in a bowl of ice water, then drain and squeeze dry. Wipe out the pot, fill with water and bring to a gentle simmer.
2. Meanwhile, transfer the spinach to a food processor. Add 3 tablespoons of the reserved cooking liquid and puree until very smooth; add a bit more cooking liquid if needed.
3. Scrape 1 cup of the spinach puree into a large bowl. (Reserve any remaining puree for another use.) Mix in the grated Grana Padano cheese, eggs, bread crumbs, nutmeg, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir in 1/4 cup of the flour to form a soft dough.
4. Spread the remaining 1 cup of flour in a pie plate and dust a large rimmed baking sheet with flour. Gently roll the gnocchi dough into 1-inch balls. Carefully roll the gnocchi in the flour, shake off the excess and transfer to the prepared baking sheet.
5. Add salt to the simmering water. Add half of the gnocchi to the pot and cook until they rise to the surface, then simmer until cooked through, about 3 minutes (about 5 minutes total cooking time). Using a slotted spoon, transfer the gnocchi to a platter. Cover loosely with foil. Repeat with the remaining gnocchi.
6. In a skillet, cook the butter over moderate heat until golden, about 2 minutes. Spoon the brown butter over the gnocchi. Top with Parmigiano and ricotta salata and serve.