Semolina Gnocchi with Roasted Tomato and Garlic Sauce

This is a recipe that I found in my newest Cook's Illustrated magazine.  I love gnocchi and, well, anything related to pasta, so I knew that this was a must try.

Jason and I loved it!  The kids.....not so much.  They both tried it....better than nothing!

I did make a few adjustments to the recipe.  The sauce is a super simple sauce I like to put on baked pasta.  It's quick, easy, and especially delicious in the summer with fresh tomatoes!

Semolina Gnocchi with Roasted Tomato and Garlic Sauce
Serves 4-6

Ingredients:
For the Gnocchi:
2 1/2 cups milk
1/4 tsp salt
1 cup semolina flour
3 tbsp unsalted cold butter
1 egg, beaten
1/2 cup provolone cheese, shredded
1/4 tsp dried basil
1/2 tsp baking powder
1/4 cup Parmesan cheese

For the Tomato Sauce:
1 lb fresh tomatoes, seeded and roughly chopped (or just use cherry/grape tomatoes - they can be used whole.  I used a mixture of the two)
4 large garlic cloves, unpeeled
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp dried basil

Directions:
1.  Preheat the oven to 400 degrees.  In a medium saucepan, heat milk and salt until bubbles just begin forming around the edges of the pan.  Slowly add in the semolina, whisking constantly.  Reduce to low and cook, stirring often with a rubber spatula, until mixture becomes stiff and pulls away from the sides and bottom when stirred.  Remove from heat and let cool for 5 minutes.

2.  Stir butter into semolina mixture then stir in the egg.  Once it becomes smooth, stir in provolone, basil and baking powder.

 

3.  Using a 1/4 cup measuring cup (or your hands), create 12 'patties' of dough and place on a cookie sheet or large plate.  Be sure and wet whatever you're using with water so the dough won't stick.  Place the gnocchi, uncovered, into the refrigerator for 30 minutes.  Or, cover and leave in the fridge for up to 24 hours.

4.  Once the gnocchi has chilled, gently butter or oil a small casserole dish.  Layer the gnocchi so they are shingled on top of each other.  Sprinkle with Parmesan and bake for 40 minutes and then broil for 2-5 minutes.  Allow to rest for 10-15 minutes before serving.

 

5.  Once gnocchi is baking, prepare the sauce.  Place all the ingredients for the tomato sauce on a rimmed baking sheet, making sure it's all coated well.  Place the tomatoes in the oven and roast for approximately 20 minutes, turning the tomatoes once halfway through.

5.  Once the tomatoes and garlic are roasted and tender, carefully remove the skin from the garlic and place the garlic and tomatoes in a medium sized bowl.  Using a potato masher (or fork), gently smash the tomatoes and garlic to form a chunky sauce.  Serve over the gnocchi and enjoy!

 

 ~ Sara :)

 

 

 

 

 

 

 

 

 

 

 

Red Wine & Mushroom Sauce

I serve this when I make Beef or Portabella Wellingtons.  It has a great flavor....Jason isn't too keen on mushrooms but loves this sauce.  In fact, I have this sauce to thank for him starting to warm up to mushrooms more.  It has a great consistency - a little thicker than a sauce, but thinner than a gravy.  It also goes great over mashed potatoes!

Red Wine & Mushroom Sauce
Serves 4

Ingredients:
8 oz mushrooms, thinly sliced
1 shallot, minced
1 tbsp evoo
1 tbsp butter
1/2 cup red wine
1 cup veggie stock
2 tbsp flour
1 tbsp water
1/4 cup fresh parsley
S&P

1.  Heat oil and butter in a medium sauté pan. Add mushrooms and shallots and cook until mushrooms are soft and just beginning to brown. Add in wine and simmer for two minutes.  Add in the stock and simmer for about five minutes, until the sauce begins to reduce.

2.  In a small bowl, whisk together the flour and water to make a slurry. Slowly add the slurry, stirring constantly to avoid lumps. Bring back to a simmer and let the sauce cook for 5-10 more minutes until thickened. Season to taste with salt and pepper. Stir in the parsley just before serving. Enjoy!

Quick and Easy Marinara

I needed a marinara sauce to go with dinner tonight and was all out of my usual jarred sauce.  I threw this together with what was in my pantry and was very pleased with the outcome.  I'm glad that I actually wrote down the ingredients I used because I know I'll be making this again. 

Quick and Easy Marinara
(pictured with my Eggplant Parmesan Sticks)

Ingredients:
2 tsp evoo
4-6 garlic cloves, chopped
28 oz can whole tomatoes
2 tsp dried Basil
1 tsp dried Oregano
1/2 tsp Kosher salt
1 1/2 tsp granulated sugar
1 bay leaf

Directions:
1.  In a large pot, heat the evoo and saute garlic until fragrant, be careful not to burn.  Add in remaining ingredients, cover and simmer for 30 minutes.


2.  Remove bay leaf and remove the sauce from the heat.  Using an immersion blender (or a potato masher if you want a good arm workout!), blend sauce until you have reached desired consistency.  Taste and add additional seasonings if needed.  Serve and enjoy!

Asian Barbecue Glazed Salmon

I finally put my Valentine's Day gift to use tonight and made a recipe from America's Test Kitchen.  It turned out great, the glaze was really good.  I served it with my Cheesy Broccoli Quinoa.

Asian Barbecue Glazed Salmon
Serves 2

Ingredients:
Salmon:
1 8oz filet of salmon (I prefer skinless, but with skin is fine too)
Black pepper
1/2 tsp light brown sugar
1/8 tsp kosher salt
1/8 tsp cornstarch
1/2 tsp vegetable or canola oil

Glaze:
1 tbsp ketchup
1 tbsp Hoisin
1 tbsp rice wine vinegar
1 tbsp brown sugar
1/2 tbsp soy sauce (I prefer low sodium)
1/2 tbsp sesame oil
1 tsp Sriracha
1 tsp grated fresh ginger

Directions:
1.  Preheat oven to 300°.  In a small saucepan, combine all ingredients for the glaze with a whisk over medium heat.  Bring to a simmer and allow to bubble for about 3 minutes, until thickened and glaze will coat a spoon.  Cover, remove from heat and set aside.


2.  Pat the salmon dry with a paper towel and sprinkle with black pepper.  Combine the brown sugar, salt and cornstarch and sprinkle on top of the salmon.  Heat oil in a 10 or 12 inch oven safe pan over high heat.  Once oil is near smoking, place the salmon in the pan seasoned side down.  Cook until browned, 1-2 minutes.  Flip and cook the underside for another 1-2 minutes.


3.  Spoon as much or as little of the glaze over the salmon (I used about 3/4 of it) - I cut my filet in half at this point, but you can keep it in tact too.  Place the salmon in the oven and cook for 5-10 minutes, until salmon is cooked thoroughly.  Carefully remove from the oven and enjoy!

Tzatziki Sauce

The classic Greek-style cucumber dip.  I made this tonight to go with the Chicken and Veggie Gyros I made for Jason and I. 

Tzatziki
10 Servings

Ingredients:
8oz non-fat greek yogurt
1 cucumber, seeded
1 garlic clove, minced
1 tsp lemon juice
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
Salt and Pepper

Directions:
1.  Place the yogurt in a fine mesh strainer and allow to drain for at least one hour to rid of any excess moisture.  Grate the cucumber or finely mince and also place in a fine mesh strainer or a paper towel-lined colander.  Sprinkle the cucumber with salt to drain any excess water - drain for at least one hour.

2.  Combine drained yogurt and cucumber, garlic, lemon juice, dill, chives and season to taste with salt and pepper.  Refrigerate for at least 1 hour before serving.  Garnish with additional chives and dill if desired.

Kicked Up Honey Mustard

It really doesn't get any easier than this.  The ground mustard adds an additional punch of mustard flavor and a kick of heat.

Kicked Up Honey Mustard:
Makes 1 1/2 cups

Ingredients:
1 cup Dijon mustard
1/2 cup honey
1/8 tsp ground mustard

Directions:
1. Mix all ingredients well.  Refrigerate at least 1 hour before serving.

Smokey BBQ Sauce

Never buy the bottled stuff again!  This is double the "normal" recipe.  I made a large batch to go with my Big ol' Party Meatballs and Crispy Garlic Parmesan Chicken Fingers for our White Elephant Party ☺

Sara's Smokey BBQ Sauce
24 Servings

Ingredients:
1/4 cup plus 2 tbsp cider vinegar
1 cup ketchup
1 cup water
1/4 cup granulated sugar
1 tsp salt
1 tsp chipotle pepper powder
1 tsp smoked paprika
1 tsp chili powder

Directions:
1.  Heat a medium sized pot over medium-low heat.  Combine all ingredients and warm over heat until all ingredients are incorporated and sugar and salt are dissolved, stirring occasionally.  Let cool to room temperature, seal and store in refrigerator for up to one week.