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Homemade Gnocchi in Creamy Pea Sauce


Here's a recipe for my first try at making homemade Gnocchi. I have since purchased a gnocchi board, which makes this process even more simple. Enjoy!

Gnocchi:
3 large baked potatoes, halved and peeled
1 egg
1 teaspoon salt
1/4 teaspoon ground pepper
pinch of nutmeg
1/4 cup grated Parmigiano cheese
1-2 cups flour, as needed

Press hot baked potatoes through a potato ricer. (Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi.) Spread riced potatoes onto a large work surface, spreading them out to cool completely. 

In a small bowl, whisk together egg, salt, pepper, and nutmeg. Gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the cheese and enough of the flour to make a smooth but slightly sticky dough. It should take 2-3 minutes to form--the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough as you knead. 

Lightly dust remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap. Roll one piece of dough and shape it into a 1/2" rope, flouring the dough as needed. Slice rope into 1/2" thick rounds. Repeat until all of the ropes have been sliced. Cover the sliced dough to keep it from drying out.

Sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the tines of a fork and roll it downward, making a deep indention on one side and a ridged surface on the other. Set on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately. 

To cook gnocchi:
In a large stockpot, bring 6 quarts of salted water to a vigorous boil on high heat. Drop half of the gnocchi into the boiling water a few at a time, stirring gently with a wooden spoon. Don't crowd the gnocchi--cook in batches if necessary. Cook until tender, about 1 minute after they rise to the surface. Remove gnocchi from the water with a slotted spoon, draining them well and spread out on a baking sheet coated with butter--or directly into the pea sauce. 

Creamy Pea Sauce:
2 tablespoons butter
1 cup chicken stock
1/2 cup heavy cream
10 oz. frozen peas, thawed
6 oz. creamed cheese
1/4 cup grated Parmesan cheese

Prepare the cream sauce while the salt water is boiling. Heat a large skillet over medium-high heat. melt the butter, then add the stock and cream. When it begins to boil, add the peas and return to a gentle boil. Reduce the heat to a simmer and cook for 3-5 minutes. Remove from heat and stir in cream cheese. Toss the cooked gnocchi into the sauce just to coat, adding a little pasta water if needed. Sprinkle with grated Parmesan before serving. Serves 6-8.
Click here for a printable version of this recipe.

Green Bean Casserole

Here's a delicious recipe to serve at your next potluck or family gathering.

2-16 oz frozen green beans, whole
16 oz. mushrooms, sliced
1 cup onion, chopped
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/3 cup sliced almonds

Cook green beans in microwave according to package directions. Transfer to serving dish. Meanwhile in large skillet, heat oil and butter. Add mushrooms and onion and saute until tender 4-6 minutes. Mix in flour, and then slowly add milk, stirring until it thickens 3-5 minutes. Stir in thyme, salt, and pepper. Pour over green beans and top with sliced almonds. Serves 10-12.
Click here for a printable version of this recipe.

Cookbook Preview ~ Milk Street Tuesday Nights


From one of Epicurious' Greatest Home Cooks of All Time, deliver creative and delicious weeknight dinners with this quick and easy cookbook for beginners and foodies alike.

At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week.

Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes:

  • Miso-Ginger Chicken Salad
  • Rigatoni Carbonara with Ricotta
  • Vietnamese Meatball Lettuce Wraps
  • Peanut-Sesame Noodles
  • White Balsamic Chicken with Tarragon
  • Seared Strip Steak with Almond-Rosemary Salsa Verde
  • Chocolate-Tahini Pudding

Tuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert. Buy the book HERE.

Indian Fry Bread - Indian Tacos


Here's a recipe based on some Indian tacos we once ate in Oklahoma. Enjoy! 

Indian Fry Bread:
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons shortening
Canola Oil

In a medium bowl, mix together flour, baking powder, and salt. In a small saucepan, heat milk with shortening until shortening starts to melt. Add milk to flour mixture and mix to form a soft dough. Place on a floured surface and pat into 1/4" - 1/2" thickness. Cut into circles or triangles. Fry in 1" of hot oil, turning to brown on both sides. Serve with honey, powdered sugar, or with Indian Tacos (see recipe below).


Indian Tacos:
1 1/2 pounds ground hamburger
14 oz. kidney beans
3 tablespoons tomato paste
1 tablespoon minced onion
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 cup water

In a large skillet, brown burger. Add refried beans, tomato paste, onion, and seasonings. Add water and cook on medium heat for 30-45 minutes until water has cooked out. Serve on top of fry bread with lettuce, cheddar cheese, tomatoes, and hot sauce. Serves 4-6.
Click here for a printable version of this recipe.

Cinnamon Bread

Here's a delicious yeast bread recipe sure to delight your taste buds!

5 1/2 - 6 cups flour
2 packages active dry yeast
2 cups milk
1/3 cup butter
2 teaspoons salt
2 eggs, beaten
Cinnamon Mixture:
8 tablespoons butter, softened
1 1/2 cups brown sugar
4 tablespoons cinnamon

In large mixing bowl, combine 2 1/2 cups flour and yeast. In small saucepan, heat milk, sugar, butter, and salt until warm (115-120 degrees), stirring until butter almost melts. Add to flour mixture. Add in eggs. Beat on low speed for 30 seconds, scraping bowl. Stir in enough remaining flour to make a stiff dough. Turn out onto floured surface and knead for 5-6 minutes. Shape into a ball and place in a greased bowl, turning dough to grease all sides. Cover and let rise for an hour until double. Punch down dough and turn out on a lightly floured surface. Divide in half.


For each half: Roll into 12-14 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/2 cup brown sugar and 1 tablespoon cinnamon. Press down into dough. Fold dough in half and pinch edges to seal. Roll once more into 8-10 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup brown sugar and 1 tablespoon cinnamon. Shape into loaf. Place in greased loaf pan. Repeat for second loaf. Cover and let rise for 30-40 minutes until doubled. Preheat oven to 375 degrees. Bake for 35-45 minutes until top tests done. You may want to cover the tops with tinfoil the last 10-15 minutes of baking to prevent from getting overdone. Remove from pans to cool. Makes 2 loaves.
Click here for a printable version of this recipe.