Cheesy Baked Gnocchi

 

Pillowy and tender gnocchi blanketed in a vivid savoury tomato sauce covered with dollops of creamy ricotta is absolutely gorgeous and inviting and using skillet gnocchi makes this recipe a breeze. With a cozy bake such as this; it's easy to add chopped zucchini or spinach while sautéing the gnocchi in the skillet. A comforting low effort dish that makes a voluptuous scrumptious meal.    

Cheesy Baked Gnocchi 

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Serves 6 

4 tablespoons (60 ml) olive oil, divided 

1 package (700 g) Olivieri Skillet Gnocchi - Family Sized

2 teaspoons Italian herb seasoning 

20 frozen Italian style chicken or beef meatballs

2 x 680 ml herb tomato or pasta sauce

1 1/2 cups (350 ml/500g) ricotta cheese

2 cups (500 ml) shredded mozzarella cheese, divided

4 tablespoons (60 ml) chopped fresh basil

salt and pepper, to taste

Heat 2 tablespoon (30 ml) olive oil in a large skillet or fry pan over medium heat. Add the Skillet Gnocchi and the Italian seasoning and sauté for 5 minutes or until gnocchi is golden brown and slightly crisp. Transfer gnocchi to a bowl.

Return the skillet to the heat and add the remaining oil and the meatballs, cook, turning meatballs occasionally for 5 to 7 minutes or until lightly browned. If using larger sized meatballs, they will need more time to brown so adjust the cooking time accordingly. 

Stir in the pasta sauce and bring to a simmer; cover and cook for 5 to 7 minutes or until meatballs are cooked. Again, if using larger sized meatballs they will need more time to cook so do adjust the cooking time accordingly. 

Meanwhile preheat oven to broil. 

In a medium bowl stir ricotta cheese with 1 cup (250 ml)  mozzarella cheese, basil, salt and pepper. Set aside. 

Once the meatballs are heated and cooked in the sauce, remove the skillet from heat and spoon mixture into a 9 x 13 inch oven proof baking dish. Evenly spread the meatballs and nestle the gnocchi into the saucy tomato meatball mixture. Dollop the ricotta cheese mixture over the saucy meatball gnocchi mixture and sprinkle with remaining mozzarella cheese.   

Broil in the oven for 4 to 6 minutes or until cheese is melted and bubbly.

Serve with extra fresh basil or Arrabbiata seasoning and a crusty Italian bread to soak up the extra tomato sauce. 

Notes: Alternately you can add the cooked sautéed gnocchi, when the meatballs are finished cooking in the sauce, you just have to ensure you have a skillet large enough to hold and stir everything together before spooning into the oven proof baking dish and continuing on with the recipe.   

Sun-dried Tomato Pesto

 

Basil pesto has its exquisite herbaceous appeal however sun-dried tomato pesto or Pesto Rosso as it is known in most parts of Southern Italy, has a sumptuously sweet tangy flavour. This recipe has the addition of a few fresh oregano leaves to give a subtle herb hint and cashews were used instead of almonds or walnuts. Another breezy meal that is deliciously glorious and savoury, and even better the next day, if there are any leftovers.       

Sun-dried Tomato Pesto

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1/3 cup unsalted cashew pieces

2 large cloves of garlic, roughly chopped

1 cup lightly packed fresh basil leaves

1 cup julienne style sun-dried tomatoes

5 - 6 fresh oregano leaves 

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the cashews and garlic together.

Add the basil leaves, sundried-tomatoes, oregano leaves and salt and pepper and blend together until finely chopped.

Keep the food processor running and slowly add the olive oil. Then add the Parmigiano cheese and blend until smooth. 

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. You can substitute the cashews with almonds. If you have whole sun-dried tomatoes I recommend to roughly chop them a bit before using them. 

Basil Pesto

 

Pesto may have become popular in North America by the 1980's and 1990's however it is a recipe that apparently has been around for centuries. With its origins possibly dating back to the Roman age. Pesto originated in Italy, in the regions of Genoa and Liguria, and was first documented around the 1850's when basil became introduced as a main ingredient. 

Previously mentioning our 2 foot basil plant helps and does lend itself to create this effortless purée; regardless this pesto recipe is not complicated to make, all thanks to using a speedy food processor. A herbaceous and tangy flavour with a balance of nutty earthiness and richness that clings when tossed with pasta. You may substitute the walnuts with another nut such as pecans or almonds or with the more traditional pine nut.   

Basil Pesto

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1/3 cup walnuts pieces

2 large cloves of garlic, roughly chopped

2 cups lightly packed fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the walnuts and garlic together.

Add the basil, salt and pepper until finely chopped

Keep the food processor running and add the olive oil. 

Then add the Parmigiano Reggiano cheese until it's smooth.

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. 

Pasta Fagioli

 

Pasta Fagioli translates to pasta and beans. It's rustic and hearty and consists of tiny pasta, with creamy beans and a few tender vegetables stewed in a thick rich fragrant tomato broth. What sets this dish apart from minestrone soup is, its thickness and lack of vegetables. Some recipes have regional variants with ingredients however beans and tiny pasta remain the key ingredients of this generous and abundant dish. 

Pasta Fagioli

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Serves 8

2 tablespoons olive oil, divided

1 pound minced beef

1 cup chopped onion

1 cup diced carrots (2 medium carrots)

1 cup diced celery (2 stalks)

5 cloves garlic, crushed

4 cups low sodium beef broth

1 can (796 ml) diced tomatoes

1 can (796 ml) crushed tomatoes

1 tablespoon cider vinegar, or any vinegar

1 teaspoon sugar

1 teaspoon salt

2 tablespoons dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups uncooked ditalini pasta

1 can (596 ml) red kidney beans, rinsed and drained

1 can (596 ml) cannellini beans, rinsed and drained

shredded Romano cheese, for serving

Prep the vegetables and beans as stated in the recipe.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium high heat. Add the beef; cook for 5 minutes or until the beef has browned, stirring to break up meat. Using a slotted spoon carefully transfer the cooked beef to a medium bowl; set aside. Drain fat from Dutch oven. 

Heat remaining 1 tablespoon olive oil in same Dutch oven over medium-high heat. Add onion, carrots and celery; cook and stir 5 minutes or until vegetables are tender. Add the garlic; cook and stir 1 minute. Add the cooked beef, broth, tomatoes, tomato sauce, vinegar, sugar, salt, basil, oregano and thyme; bring to a boil. Reduce heat to medium-low; cover and simmer for 30 minutes.

Add the pasta, kidney beans and cannellini beans; cook over medium heat 10 minutes or until pasta is tender, stirring frequently. Ladle into bowls. Garnish with Romano cheese.

Notes: Substitute the cannellini beans with white kidney beans or borlotti beans or navy beans. The dried herbs for fresh herbs. Another small pasta for the ditalini pasta. For more heartiness and richness try adding slices of cooked sausage or spinach to the recipe.   

  

Tiramisu

 

I have always wanted to make this popular Italian dessert with its spongy moist espresso dipped ladyfingers, layers of deep velvety mascarpone and generous dusting of cocoa powder, finally I did. Although I did have a wee bit of help from my husband, not that this recipe requires two people just sometimes it's great to have a helping hand when making such mellow desserts. This version is just as luscious as traditional tiramisu but without the eggs.

Tiramisu

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serves 9

1 1/2 cups heavy whipped cream

1/3 granulated white sugar

1 teaspoon vanilla extract

1 1/2 cups (225g) mascarpone, room temperature

28 - 36 ladyfingers ( will depend on the size of your pan)

1 1/2 cups cold espresso 

3 tablespoons Brandy

cocoa powder for dusting

First make the whipped cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip whipping cream until peaks form.

In separate bowl, whip together the mascarpone, sugar and vanilla extract.

Use a spoon or spatula to gently fold the whipped cream into the mascarpone, adding half of the whipped cream at a time, folding it in with a spatula so that the whipped cream doesn't collapse. Set aside.

Add cooled brewed espresso to a low bowl and whisk in the Brandy.

Dip the lady fingers into the cold espresso, a quick dip to get both sides - no more than 1 second per side) and lay them in a single layer on the bottom of a square pan. If needed, break the ladyfinger(s) in half to fill up the layer in the pan.

Spread half of the mascarpone mixture over the layer of the ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.

Refrigerate at least for 4 hours or overnight and dust with cocoa powder generously over the top just before serving. 

Notes: Tiramisu can be made in advance, stored up to 2 to 3 days in the refrigerator. Amaretto may be used instead of Brandy or for an alcohol free option try a flavoured syrup in replace of the Brandy. 

Anise Biscotti

Anise flavoured biscuits are popular throughout the Mediterranean. Lebanon has an anise flavoured cookie that are enjoyed during holidays which are known as Ka'ak el Eid or Ka'ak el Abbas. Also anise flavoured biscotti are a traditional Italian biscotti known as Italian Toast. I usually make biscotti around this time of year and the anise flavour is not only sweet and aromatic but a delightful warm welcoming change.  

Anise Biscotti

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3 eggs

1/2 cup (125ml) olive oil

1 cup (250ml) granulated sugar

1 teaspoon vanilla extract

2 1/4 cups (550ml) unbleached all purpose flour

2 teaspoons (10ml) baking powder

1 teaspoon ground anise

2 teaspoons whole anise seeds

1/2 cup (125ml) chopped almonds

grated zest of 1 orange 

Preheat the oven to 350ºF (180ºC). Line a cookie sheet with baking parchment paper.

In a large bowl beat the eggs with the oil; add the vanilla and sugar and continue beating for about 5 minutes, until the mixture is thick and pale. 

Sift the flour with the baking powder in a bowl then add the ground anise, anise seeds chopped almonds and grated orange zest and whisk to combine. Add the flour mixture to the egg mixture and using a wooden spoon or use clean hands mix together to form a dough.

Shape the dough into 2 logs about 3 x 10 inches (7.5 x 25cm). Arrange both onto the prepared cookie sheet. Using a wet spatula to flatten the top and smooth the sides of the logs.

Bake 25 to 30 minutes until golden. Remove from the oven and lower the oven temperature to 300ºF (150ºC). Let logs cool on the cookie sheet for about 10 minutes. Using a serrated knife cut into 1/2 inch (1cm) slices.

Arrange the slices flat on the cookie sheet and bake 15 minutes longer, until the surface is dry and crisp. Transfer the biscotti to wire racks and allow to cool. Store in an air tight container.    

Casa Giulia Lemon Marmalade

If you like lemons and enjoy marmalade, this is the breakfast spread for you. In fact this is so good that I want to spread it over everything. Not too sweet and loads of tartness to tantalize the tongue which leaves one picturing rows of lemon trees, tall glasses of lemonade and mountains of lemon gelato.

Enjoy your long weekend everyone! - JW 

Risotto with Saffron and Black Truffle Oil

Decadent as this sounds the flavour was subtle. However it made for a lovely side dish with fish. To make this risotto all you need are the following ingredients.

1 tablespoon olive oil

1 tablespoon black truffle oil

1 white onion, chopped

1 red pepper, chopped

4 tablespoons Vermouth or white wine

3 cups of low sodium chicken stock

A pinch of saffron

1 1/2 cups of aborio rice (Italian risotto rice) 

1/2 cup grated parmesan cheese

First pre-chop the the onion and red pepper. Set those aside. 

Heat the oils in the pan over medium heat.

Add the onion to the pan. Stir and until the onion becomes soft. 

Now it's time to add the rice...

Place the rice in and stir. Let the onion and rice cook together, stirring frequently. 
In the meantime warm up the chicken stock. You can pop it in the microwave for 2 minutes checking at the 1 minute mark to avoid splattering. Nobody likes extra mess in the kitchen then there needs to be. You can also warm up the chicken stock in a pot on the stove. When the stock is warmed add the saffron to it. Give it a stir and let stand for a few minutes. By warming up the chicken stock it is easier for the saffron to bleed out. Enhancing the stocks flavour and colour.   

When the rice becomes opaque and white, about 5-10 minutes. Add the Vermouth or white wine. Stir and let simmer until the liquid is absorbed.  

Add the red pepper and stir. 

Now add the chicken stock with the saffron to the pan. Stir and let simmer until all the liquid is absorbed. Stir frequently. If you need to add more liquid then do so by adding water or more chicken stock. When all the liquid is absorbed and the rice is firm but not too squidgy, remove from heat and add the parmesan cheese. Stir to coat. Serve immediately. 

The great thing about risotto is as long as you have the base ingredients rice, chicken stock, white wine and cheese you can essential add just about anything else you want to flavour this lovely dish. Try different veggies, oils, and spices. 

Have a good weekend everyone! - JW 

Nigellissima

I bought this cookbook about a week before the cooker decided to call it quits. While we are waiting for a new one we are bound to cook by stove top... or slow cooker. As I am out of my element with cooking only by stove top, Nigella Lawson is in her element at being Italian or should I say channeling her inner Italian. There is something for everyone in this cookbook... food, passion and inspiration. 

The introduction reads more like an autobiography reminiscing of her days spent in Florence. Written in true Nigella form. She is talking to you... sharing and emphasizing. You can sense her inspiration and passion for food and Italy. I have been to Florence too and as I read, I drifted off retracing my steps only to realise that food, travel and life impacts us all differently. After turning page after page of this cookbook it inspired me to make Spaghetti Bolognese. I had no recipe just my thoughts and whatever struck my fancy went into the pan. The large bowl of Spaghetti Bolognese was met with wide eyes and hungry stomachs. Servings were dished out happily and then seconds and thirds to the few who had the most room in their stomach. 

Nigellissima is only 273 pages, notes, index and acknowledgements included. Compared to some of her other cookbooks this is a slim one. She has condensed her new Italian inspired recipes into five chapters. Pasta, Meat, Fish & Fowl, Vegetables & Sides, Sweet Things and An Italian-Inspired Christmas. She briefly discusses the eight pantry items she needs, and that you will need, to make her recipes. There are helpful hints placed here and there. One of them being: Never over sauce your pasta. Full page colour photography leads less to the imagination and more to your soon to be bottomless stomach. The Mascarpone Mashed Potatoes, Saffron Orzotto, Italian Tray Bake, Chocolate Salami, Chocolate Olive Oil Cake and the One -Step No-Churn Coffee Ice Cream have left me wanting my new cooker now! I really want to make the Chocolate Olive Oil Cake to christen the new oven. If you want to bring out your inner Italian then I would recommend this book... a tavola! -JW   

Mascarpone Sauce

I bought some ravioli from the Italian Centre and realised that I haven't had an alfredo sauce in quite some time. In my hunt for the perfect recipe... I always sift through the many cookbooks I have looking at all the possibility for a particular recipe. After much cross referencing and deliberation I combined 2 to 3 recipes to make one recipe. It's handy having as many cookbooks as I do! While I was feeling out my recipe I came across this mascarpone sauce and in a blink of an eye I decided that would be the more fitting sauce for the ravioli.

It is one of those moments when everything comes together. The sauce was creamy with just the right amount of garlic and a delicate sage flavour. 

Mascarpone Sauce with Garlic, Mushrooms and Sage

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4 tablespoons of butter

1-2 cloves of garlic

8oz/225g of mushrooms of your choice

9oz/250g of mascarpone cheese

2 tablespoons of milk

1 teaspoon fresh or dried sage

salt and pepper, optional 

Melt the butter in a large skillet or pan. Add the garlic and mushrooms and cook for 3-4 minutes. Reduce the heat and stir in the mascarpone cheese, milk, and sage. Stir carefully, making sure everything is combined and the cheese has melted. Season with salt and pepper if you like. Pour over pasta and toss to coat.  

You can serve this sauce over any pasta. It went well with the fresh ravioli I bought from the Italian Centre. A bit of shaved parmesan cheese on top and a sprinkle of fresh parsley and you are good to go! - JW   

Pasta! Pasta!

A couple of weeks ago the University was having a book sale. I went to browse and see if anything caught my eye. Many of the boxes clearly were full of academic books. Still I browsed some more and found two cookery books and a few poetry books. Aside from the popular pasta dishes this cookbook caught my eye purely on the illustrations. 

Pasta! Pasta! is only 64 pages however to me pasta is one of the quintessential comfort foods. With an Introduction and How to Please Your Pasta (a basic guide to the do's and don'ts of pasta cooking). You will be singing That's Amore in no time. The section on the Cooking of Pasta should be most helpful. Nobody likes over cooked mushy pasta! Cheeses for Pasta... well there are only three mozzarella, parmesan and ricotta. 

Some of the most popular pasta recipes are featured in this book. You have Fettucce Alfredo, Ravioli, Linguine alla Marinara, Manicotti, Vermicelli e Pollo, Penne alla Carbonara and let's not forget Spaghetti Bolognese. The last page features six classic sauces. I will share the most simplest of them all Marinara Sauce. It can virtually be served over any pasta you wish and can also be used as a pizza sauce.

Marinara Sauce - 3 tablespoons oil, 1 large onion chopped, 1 small carrot chopped, 1-2 cloves garlic crushed, one 2 - pound can of tomatoes or 2 pounds fresh tomatoes, peeled and chopped, 1 teaspoon dried oregano, 1/2 teaspoon dried basil and salt and pepper to taste.

   

Sauté in oil the onion, carrot and garlic for about 5 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the oregano and basil and simmer, partially covered for about 30 minutes. Strain the sauce through a fine sieve, pushing down hard on the vegetables. Reheat if necessary. If the sauce is too thin, boil it down, uncovered over medium heat until it has reduced to the desired consistency. Season with a salt and pepper to taste. 

   

Here is a photo of the illustrations that accompany the recipes through this cookbook. They just scream 1970's! Not to confuse you the steps are numbered and the illustrations are there as a quick visual reference. Buon Appetito! - JW   

Saturday Night Pizza

Lately I have been making pizza dough. On Saturday night I made two pizzas the one picture here is my "everything" pizza. It is essentially load with homemade pasta sauce with ground chicken, bacon, pepperoni, green peppers, mushrooms and pineapple. Very delicious and my best pizza so far. The crust recipe I got from Jamie Oliver's website, click *here*. The recipe is fairly simple and can make about 8 individual pizzas. However I divided the dough to make 4 medium/large pizzas. Freezing the unused portions of dough in the freezer, which is always handy. The other pizza was half cheese and half pepperoni. A little less generous with the toppings I know. That's how the kidlets like it! What are your favourite pizza toppings? - JW 

Chicken Tomato Pesto Pasta

Now if saying that isn't a mouthful then I don't know what is. I made this the other night. It was quick and easy... providing you have some left over roasted chicken in your refrigerator. Sometimes you need something quick!  

First I cooked the pasta, according to the package and then drained the spaghettini. A tip on draining pasta... don't complete drain all the liquid off, leave the pasta with a little bit on makes it easier for sauces to coat the pasta. Since I was cooking for five people I transfered the drained pasta into a large bowl. Once in the large bowl I added some already prepared low salt tomato pesto, enough to coat all the pasta. Added a few lugs of olive oil. Some pepper, paprika and chives. Making sure that the pasta gets coated well. Then I added the diced roasted chicken. I saved the parmesan cheese to be added at the dinner table just in case someone didn't want any.

Simple if you have a few things on hand. A great way to use left overs. I know I used a prepared pesto sauce however we are all pressed for time and having that tiny jar was great. When using anything prepared I do try to get the healthiest of the bunch. Low salt, low fat, low sugar. I do read my labels. Something that I have taught my kidlets to do at a young age. There are many ways you can change this dish up. Adding different types of meat or soy, veggies, spices, oils and pastas. -JW     
   

Garlic Spaghetti

For the past two nights we have had garlic pasta as a side dish. As usual I cooked too much pasta, however this time it was a good thing.. This dish is simple and brimming with loads of flavour. To make this dish you will need olive oil, garlic, parsley and pasta.

In a fry pan heat 1/2 cup of olive oil with 3 cloves of crushed or chopped garlic. I finely chopped mine. Stir constantly until golden brown. Making sure not to burn the garlic because it will upset the taste. When the garlic is golden brown remove the pan from the heat and set a side. Now you can go ahead a cook your pasta, about 450g. I used spaghettini or angel hair pasta. I didn't really measure out my pasta... I just estimated, as I always do and also seeing how there was a half cup of olive oil I knew I wanted the pasta coated well in the garlic oil but not swimming in the oil. Once the pasta is cooked. Drain and transfer to an appropriate sized serving dish. Pour the garlic olive oil over top. Toss to coat. Then add some chopped parsley... about 3 tablespoons. However I added more. It's parsley it's not going to harm you. You may also add salt and pepper to taste. Serve immediately. I served this dish with shaved parmesan over top. Classic.   

Despite everyone having seconds. There was plenty left over. The next night we heated the left over spaghettini in a pan. Cooked and seasoned chicken breasts and voila seasoned chicken with garlic pasta! You can do endless things with this simple recipe and have a variety of meals all stemming from this dish. You can have it as a base for a pasta salad with chopped veggies. You could also add chopped Italian sausages, sun-dried tomatoes and rosemary... oh and thyme. My son didn't want me to forget about that herb. Enjoy your weekend! - JW
          

Lasagna

It's all about layering with this classic dish. Whether it be vegetarian or meat lasagna it is a comforting dinner that won't disappoint! Preheat your oven to 375º. First prepare the 9x13 glass baking dish by adding a tablespoon of olive oil to the bottom and swish around to coat the bottom. You can also use a spoon to move the olive oil around then add some pasta sauce, whether it be homemade or from a jar, into the bottom of the pan. On top of the olive oil. Spread around the bottom of the pan. When done, set aside. In a skillet on top of the stove brown your choice of meat or veggies or both together. I used ground chicken. Soy ground is wonderful too! Adding fresh garlic and a pinch of salt and pepper. Sauté everything until meat is brown and veggies are just tender. Return to your prepared baking dish and line with lasagna noodles... fresh, pre-cooked or oven ready. I used oven ready.

When the pan is lined with noodles add your meat mixture. On top of the meat mixture add a bit of grated mozzarella cheese. Layer with more noodles on top.

On top of that empty a tub of ricotta cheese and spread around and top with more grated mozzarella.

Again top with noodles. Covering the entire surface as best you can. You may have to break or cut them to fit. Using oven ready noodles is always fun because you have to snap them to break them apart. Then you get all these little bits. It is like a jigsaw puzzle that you have to put back together.

Once that is done add a generous amount of pasta sauce on top of the noodles. Add more grated mozzarella cheese on top of the sauce. You may also add freshly grated parmesan. Now your lasagna is ready to go into the oven. Bake for 30-40 minutes until cheese is melted and all is bubbly. Checking after 20 minutes. Depending on your oven you may want to cook this in a pre-heated 350º oven for 35-45 minutes, again until cheese is melted and all is bubbly. No need to cover in foil... i made that mistake and some of the cheese stuck to the tin foil. It was not fun trying to rescue as much of the cheese as I could.

And when all is said and done your lasagna should come out of the oven looking like this! The cheese has melted. Everything bubbling hot and smelling delicious. Ready and waiting for everyone to dig in.

In the end this is what was left. Minus the piece shown in the pan. My nine year got a hold of that. Lasagna never last too long around here. - jw