Make Ahead | I Can Cook That

Lemon Pound Cake with Mint Berries and Cream

I thought I’d step away from cookies and cupcakes for the moment to make… pound cake. I don’t know why I am on such a baking kick, but at least I have the chance to try a bunch of different new recipes! I found this recipe through MyRecipes.com, originally from Southern Living. The recipe sounded absolutely fantastic so I stuck to it for the most part, but I added blueberries because, well, I like blueberries!

Ingredients:
1/4 cup sugar
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups all-purpose flour
2 1/2 cups whipping cream, divided
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 (12-ounce) jar lemon curd
1 quart fresh strawberries, sliced
1 pint fresh blueberries

Barbecue Elk Brisket Sandwiches

I am having way too much fun trying out all these new meats through Arganica. This week I thought I’d try to conquer elk. Elk has a similar taste to beef and is low in both fat and cholesterol. I thought it was another perfect excuse to use my slow cooker, and to invent my own barbecue sauce! I decided to make a Chipotle-Guinness barbecue sauce.

Ingredients:

1 tablespoon olive oil

1 medium sized yellow onion, chopped

3 garlic cloves, minced

1 (~12 oz) bottle of Guinness

1 (14.5 oz) can tomato puree

1/4 cup molasses

1/4 cup cider vinegar

1/4 teaspoon red pepper flakes

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon of the sauce from a can of chipotle peppers in adobo

1 tablespoon dijon

1 tablespoon tomato paste

2 lbs Elk brisket (can substitute beef brisket)

Salt and pepper, to taste

4 Buns, toasted

Continue reading Barbecue Elk Brisket Sandwiches

Green Bean Casserole with Mushrooms

My goodness, can you really believe that Thanksgiving is in ten days? Thanksgiving is (not surprisingly) my favorite holiday of the year: it’s about coming together with the people you love for one absolutely fantastic meal. I do love turkey, but I always find the sides to be the best part of any Thanksgiving meal. In case you’re like me and you’ve begun testing recipes for the big day, I wanted to share this lightened up version of Green Bean Casserole with Mushrooms from Cooking Light. Although usually made with cream of mushroom soup, this version packs enough flavor that you won’t miss the lack of cream. And don’t worry, the fried onions are still there.

Ingredients
For the fried onions:

1 medium sized yellow onion, thinly sliced
1 cup flour
1 teaspoon paprika
Salt & Pepper to taste
1/2 cup milk
Canola Oil

For Green Beans:

1 1/2 pounds green beans, trimmed and halved crosswise
2 tablespoons olive oil
2 cups chopped sweet onion
2 teaspoons dried oregano
4 ounces shiitake mushrooms, stemmed and sliced
1 (8-ounce) package presliced baby bella mushrooms
1/3 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Continue reading Green Bean Casserole with Mushrooms

Banana-Oatmeal Chocolate Chip Cookies

I never seem to eat all my bananas before they get too ripe. I know the go-to saver for over ripe bananas is banana bread, but I wanted to use them for something a little different. Cooking Light had a great cookie recipe that used ripe bananas, so I tried it out.

Ingredients:

1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5 3/5 ounces all-purpose flour (about 1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Cooking spray (or parchment paper)

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Venison Chili with Jalapeno-Cheddar Corn Muffins

I spent most of Saturday in the car driving to/from North Jersey in a freak Nor’easter snowfall that really made the ride quite an experience. After yesterday, it is clear that winter is (sadly) not too far away, so I better get started on some of my favorite cold weather foods. First up, chili.

I just joined a new farm club called Arganica, that just started delivering to Philadelphia. I actually joined it because my CSA share is ending and I still wanted to receive different vegetables during the winter months. However, as I was looking over their offerings, their meat and fish section is what really caught my eye. I decided to take a chance on a new type of meat I’ve never cooked with before: venison. When I mentioned I was planning on making venison chili to my boyfriend, his eyes lit up. Here’s hoping my chili can live up to whatever high expectation he has for this meal! To go along with the chili, I also made pepper Jack corn bread muffins.

For those a bit wary about venison, the meat is actually quite lean; venison is lower in fat, calories and cholesterol than beef, pork, or lamb.

Ingredients:

2 tablespoons butter

2 tablespoons oil

2 lbs ground venison

4 strips of bacon

2 cans red kidney beans, drained

1 can tomato sauce

2 tablespoons tomato paste

1 can diced tomatoes

1 teaspoon hot sauce

2 tablespoons Worcestershire sauce

1 tablespoon honey

1 tablespoon ground chili

1 teaspoon cumin

1/2 tablespoon dried parsley

1/2 tablespoon dried basil

1/2 teaspoon cayenne

1 red bell pepper, chopped

1 green bell pepper, chopped

5 garlic cloves, minced

1 sweet onion, chopped

1 jalapeno (or similar) pepper, seeds removed and chopped

1 cup beef stock

1/2 cup weak coffee

Fresh cilantro, chopped, for garnish

Sour cream

Cheddar or Pepper Jack cheese, shredded

Meatloaf Muffins

I don’t think I’ve ever had a craving for meatloaf. Honestly, I’m pretty sure I’ve only had meatloaf once. So I never actively seek out making meatloaf, much to my boyfriend’s disappointment. However, we both had long, exhausting work weeks, so I thought he deserved a comfort-food meal. Cooking light had a recipe for Meatloaf Muffins that I thought would work great; he could eat as much as he wanted and then have perfectly portioned “muffins” that I could freeze.

Ingredients:
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
3 bell peppers (I used one orange, yellow & red), chopped
1 teaspoon dried parsley
1 teaspoon dried basil
2 garlic cloves, minced
1 cup ketchup, divided
1/2 teaspoon sriracha
1 pound ground beef, extra lean
1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers. (Note: I completely forgot about the peppers and had to go back and saute them on their own. Just pretend they are in the photos. Shh.)

Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, 1/2 ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.

Coat a muffin tin with cooking spray. Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)

Top each with two teaspoons ketchup. (I got bored/creative)

Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).

Serve with sauteed green beans and baked potato wedges if desired.

So what’s the review from my boyfriend? Very good! There was a slight hint of sriracha without making the meatloaf spicy. The sausage added a smoky taste to the meatloaf, and the peppers added a slight crunch to the meal. He ate the meatloaf with a side of ketchup mixed with hot sauce and seemed to really enjoy it.

The best part of this dish is the remaining “muffins” can be frozen for future meals.

Yum

Meatloaf “Muffins”

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
3 bell peppers (I used one orange, yellow & red), chopped
1 teaspoon dried parsley
1 teaspoon dried basil
2 garlic cloves, minced
1 cup ketchup, divided
1/2 teaspoon sriracha
1 pound ground beef, extra lean
1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Instructions

Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers.
Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, ½ ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.
Coat a muffin tin with cooking spray. Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)
Top each with two teaspoons ketchup.
Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).

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Creamy Asparagus Soup with Prosciutto

It’s about time I finished my review of Pomi! This time, I am working with their Alfredo Sauce. As a reminder, Pomi products come in boxes and are BPA-free.You can find them in most supermarkets (I was even able to find it in Reading Terminal, huge plus!)

The Alfredo Sauce would be yummy just over your favorite pasta with some fresh parsley, but I once again wanted to use the sauce a little differently to show how versatile the product is. (Don’t forget, I also have a giveaway to win a box of both the Alfredo Sauce AND the Vodka Sauce on my other post! Go check it out for details — ends Friday October, 21 12:00pm EST.)

Because it’s fall, and I cannot manage to satiate my craving for soup, I am making a Creamy Asparagus Soup topped with Crispy Prosciutto.

Ingredients:

1 tablespoon unsalted butter (I am using Melt, a butter substitute)

1 garlic clove, minced

1 large shallot, finely chopped

1 teaspoon dried parsley

3 cups chicken broth

1-2 bunches of asparagus, woody ends removed

1 box Pomi Alfredo Sauce

3 slices of prosciutto, cut into thin strips

Salt, to taste

Garlic croutons, optional

Fresh parsley, chopped, optional

Begin by preparing your asparagus. Cut the asparagus into 1-inch pieces. Take the tips (maybe about 10 of them) and reserve for a later use. Chop your shallot and garlic clove.

Bring a pot of salted water to a boil. Add ice water to a bowl.

In another pot, melt the butter over medium heat. Add the chopped shallots, garlic, and dried parsley. Cook for two minutes, stirring.

Add the chicken stock and bring to a simmer. Add the asparagus (without the reserved tips) and cook for 5 minutes.

Pour the mixture in batches into a blender and blend until smooth.

Return to the pot. Cook for ten minutes over medium low heat, stirring occasionally.

At this stage, your pot of water should be boiling. Add the reserved asparagus tips to the boiling water. Cook for 2 minutes and drain. Move the asparagus tips to an ice bath to cool. Once cool, remove from the ice water and set aside.

While waiting for the soup to cook, add the thin strips of prosciutto to a dry saute pan over medium-high heat. Cook for 1-2 minutes or until crisp.

Transfer to paper towels and allow to cool. When cooled, roughly chop the prosciutto and set aside.

Add the Pomi Alfredo Sauce to the pot and stir to combine. Depending on your tastes, you might want to just use half a box. If you want it cheesy, go for the whole thing; if you want it more asparagus-y (is that a word?) use between 1/2 and the full box. Cook for about 5 minutes.

To serve, top with crumbled prosciutto, 2-4 asparagus spears, and a few garlic croutons.

Oh my. This was delicious! I really wish I was able to make this in the spring, when asparagus is it’s freshest, I can only imagine how tasty this soup would be!

The Alfredo sauce complements the brightness of the asparagus and adds to the smooth texture. I loved the bites of prosciutto, which added a burst of saltiness to the soup. The asparagus spears and garlic croutons added nice crunch to an otherwise silky soup.

It’s quite nice looking too isn’t it?

Don’t forget to enter my giveaway here for a chance to win a box of this alfredo sauce (plus a box of the vodka sauce) so that you can try these tasty sauces for yourself!

Black Bean and Cheese Enchiladas with Ranchero Sauce

I have had quite the hankering for Mexican recently, so I was so happy that the October issue of Cooking Light included a bunch of delicious sounding Mexican inspired vegetarian meals. I decided to go for the Black Bean & Cheese Enchiladas, because they can easily be frozen for future lunches and dinners. I substituted a few of the ingredients for what I already had, but you can find the original recipe here.

Ingredients:

2 Cajun peppers, stemmed, seeded and chopped

2 teaspoons olive oil

1 cup chopped yellow onion

5 garlic cloves, minced

1/4 teaspoon kosher salt

3 cups chicken broth, divided

2 tablespoons chopped fresh parsley

2 tablespoons no-salt-added tomato paste

1/2 teaspoon ground cumin

The juice of 1 lime

1/8 teaspoon cayenne

1 (15-ounce) can black beans, rinsed and drained

2 cups pre-shredded Mexican-blend cheese, divided

3 thinly sliced green onions, divided

Cooking spray

10 (6-inch) corn tortillas

5 tablespoons light sour cream

Preheat oven to 400°. Prepare the peppers, onion and garlic cloves. Heat the olive oil in a medium saute pan over high heat. Add onion and cook for 1 minute.

Reduce heat to medium and add the garlic and salt. Cook for 5 minutes, stirring occasionally.

Add 2 cups broth, parsley, tomato paste, and cumin.

Cook for 10 minutes, or until it thickens slightly, stirring occasionally.

While this is cooking, add the extra cup water and the chopped peppers to a food processor. Pour the onion mixture into the food processor when finished cooking. Blend until smooth. Stir in lime juice and cayenne.

Combine the beans, 1 cup of cheese, and half the green onions in a bowl.

Add 1/2 of the sauce to the bottom of a cookie pan coated with cooking spray. Add 3 tablespoons of the bean mixture to to each tortilla.

Roll up, placing the seam side down.

Add to the cookie pan.

Pour the remaining sauce over the tortillas.

Top with the remaining cheese.

Bake for 15 minutes.

Sprinkle with remaining green onions and serve with sour cream.

This recipe has so much flavor! I was really pleasantly surprised with how this turned out. I am pretty sure I didn’t allow the sauce to reduce enough, but it thickened up in the oven and still tasted wonderful.

A serving is two enchiladas, so I actually have 4 meals left over after making this. As I mentioned before, enchiladas freeze really well, so 3 are going into the freezer and one will be my lunch tomorrow, win!

To make this recipe more effective for a weeknight, you can make the ranchero sauce ahead of time an refrigerate it until ready to use. The recipe took about an hour from start to finish.

Curried Pumpkin Soup with Spicy Pumpkin Seeds

After making pumpkin pie milkshakes this weekend, I thought it was time to make a savory dish using pumpkin. The weather changed literally overnight giving Philly a very November-like day, so I was craving a warm soup that also would deliver some spicy heat. This recipe for Curried Pumpkin Soup with Spicy Pumpkin Seeds from All You seemed perfect. I kept the recipe mostly intact, adding more ginger and switching out the chili for cayenne.

Ingredients:
Pumpkin Seeds:

1/4 teaspoon cayenne
1/2 teaspoon sugar
1/4 teaspoon salt
2 teaspoons unsalted butter
1/2 cup raw pumpkin seeds

Soup:

2 tablespoons unsalted butter
1 small onion, finely chopped
2 medium Golden Delicious apples, peeled, cored, finely chopped
2 tablespoons minced fresh ginger
2 tablespoons all-purpose flour
1 teaspoon cumin
2 tablespoons curry powder
1/8 teaspoon cayenne
3 cups low-sodium chicken broth
2 15-oz. cans pumpkin
1 13.6-oz. can light unsweetened coconut milk
Salt and pepper, to taste
Plain yogurt, for serving (optional)

Continue reading Curried Pumpkin Soup with Spicy Pumpkin Seeds

Pumpkin Pie Milkshakes & Making Your Own Pumpkin Puree

After visiting several supermarkets in search of pumpkin puree only to find they were sold out, I decided to take matters into my own hands. Amy’s Cooking Adventure had instructions on how to make my own puree using pie pumpkins so I tried it out. To test out my finished product (and as a nice pat on the back) I made pumpkin pie milkshakes to celebrate.

Pumpkin Spice Bread

I was really hoping to make actual pumpkin bread using Dogfish Head’s Punkin Ale, but I couldn’t find pumpkin puree anywhere! Two years in a row of crop shortages are making it very difficult for me to enjoy my favorite ingredient. Anyways, I instead made a Pumpkin Spice Bread.

Ingredients:

1 Dogfish Head Punkin Ale (or other Pumpkin Beer)

1/2 cup brown sugar

3 cups flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4teaspoon nutmeg

1/4 teaspoon allspice

1 teaspoon salt

1/2 cup chocolate chips

1/2 cup walnuts

Preheat your oven to 350 degrees. Add the brown sugar, flour, baking powder, spices and salt to a medium sized bowl.

Mix to combine. Make a well in the center of the mixture. Add the beer. It will fizz up a lot!

Fold the dry ingredients into the beer until just combined. You do not want to over stir it, or the bread will not rise.

Add the chocolate chips and walnuts and stir to combine.

Spray a bread pan with cooking spray and add the dough to the pan.

Cook for 50 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool and then remove from the pan using a knife to loosen the edges.

Serve with butter sprinkled with cinnamon.

The bread has a subtle sweetness to it which makes it perfect for breakfast. I love crunch from the walnuts and the extra pop of sweetness from the chocolate chips.

Bacon-Topped Meatloaf

I didn’t grow up in a meatloaf household. In fact, I’m pretty sure I’ve only had meatloaf once. So when my boyfriend put in a special request for meatloaf I wasn’t exactly thrilled. But he rarely asks for anything specific, and is always willing to eat whatever I make (I jokingly refer to him as “I Can Eat That”) so I think he deserves this one request. I decided to try a recipe from Tyler Florence with a few changes.

Ingredients:

Tomato Relish:

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

2 bay leaves

2 red bell peppers, cored, seeded and finely diced

4 plum tomatoes, halved, seeded, and finely diced

1/4 cup chopped parsley

1 12 ounce bottle of ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

Salt and pepper

Meatloaf:

1/4 cup Italian breadcrumbs

3 tablespoons milk

1 pound ground beef

1 pound Italian sausage, casing removed

2 eggs

Leaves from 2 fresh thyme sprigs

Salt and pepper

3 bacon slices

Continue reading Bacon-Topped Meatloaf

Roasted Eggplant & Feta Dip

I am at a bit of a loss for what to do with eggplant. Eggplant Parmesan and Baba Ghannouj are the only two recipes I really know that use eggplant. However, I found a tasty sounding recipe from Eating Well that includes a bunch of other ingredients from this week’s CSA.

Ingredients:

1 medium eggplant

The juice and zest of 1 lemon

1/4 cup extra-virgin olive oil

1/2 cup crumbled feta cheese

1/2 cup finely chopped red onion

1 small green bell pepper, finely chopped

1 small jalapeño pepper, seeded and mince

2 tablespoons chopped fresh basil

1 tablespoon finely chopped parsley

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon salt

Preheat your broiler. Line a pan with foil and place the eggplant on it. Poke a few holes within the eggplant so that it can let out steam while broiling. Broil for 14 to 18 minutes, turning the eggplant every 5 minutes. You’ll know it’s done when the skin is charred a little and a knife goes easily into the part right near the stem. Transfer to a cutting board until it’s cool enough to handle.

Prepare your onion, pepper, jalapeño, basil and parsley.

Add lemon juice to a medium sized bowl. Cut the eggplant in half lengthwise.

Scoop out the inside of the eggplant into the bowl and toss with the lemon juice.

Add olive oil and stir with a fork until the oil is absorbed.

Add feta, onion, pepper, jalapeño, basil, parsley, cayenne and salt.

Taste and adjust as needed.

If covered, this recipe can be made up to two days ahead of time. The original recipe included a red bell pepper instead of a green one (I only had a green pepper), and that color would have really popped in this dish.

Serve with toasted pita. This would be a great addition to any mezze platter: tomatoes, hummus, grape leaves, etc.

Pesto

Nothing tastes as fresh as homemade pesto. It is surprisingly easy to make and really blows the store-bought stuff out of the water. With a whopping 5 ingredients (plus salt and pepper), pesto is definitely something you need to try to make if you haven’t already! I made this to go with my gnocchi that I made for a food swap.

Ingredients (makes about 1 cup):
2 cups packed fresh basil leaves
1/4 cup grated Parmesan-Reggiano cheese
1/3 cup extra virgin olive oil
1/3 cup walnuts
3 garlic cloves, minced
Salt and pepper, to taste

Add the basil leaves and walnuts to a food processor.

Pulse a few times to combine.

Mince your garlic.

Add to the food processor.

Pulse to combine.

While the food processor is running, add the olive oil in a slow, steady stream.

Add the Parmesan cheese and pulse to combine.

Season with salt and pepper.

You can add more of whichever ingredient you think you need more of at any time. I prefer my pesto to be relatively firm, so I don’t use a lot of olive oil to make mine. I also tend to add more cheese on top of my pasta anyways, so I limit the amount of cheese I put into the pesto. You can also use pine nuts instead of walnuts; I just prefer walnuts.

Be sure to use high quality ingredients for this recipe if you can. Because none of it is cooked, you want basil when it is fresh, high quality olive oil with a smooth taste, and a nicely aged cheese. A little pesto goes a long way when used as a topping on pasta, so this recipe can luckily be frozen to use at a later date as well!

Gnocchi

I have wanted to try to make gnocchi for some time now. Luckily, I am part of a food swap and they were willing to let me experiment on them. Here’s hoping they turned out well! I used this article as a base for my recipe.

Note: I actually made the gnocchi twice because I wasn’t happy with the original result. I used smaller potatoes the first time (see below photo) and I found that the normal Idaho potatoes were much better for this recipe. (Special thanks to my boyfriend for a lot of his help during the making of the gnocchi)

Ingredients:
3 large russet (Idaho) potatoes, scrubbed
1 egg yolk
About 1 1/2 cups all-purpose flour
1/2 teaspoon nutmeg
Kosher salt and freshly ground pepper

Preheat your oven to 350 degrees. Begin by pricking each potato all over with a fork. This will allow some of the heat to escape while it is baking in the oven.

Arrange the potatoes on a baking sheet. Cook in the oven for about an hour and a half, or until the potatoes are soft.

After removing the potatoes from the oven, cut each potato in half to allow the steam to escape.

While the potatoes are still warm, scoop out the insides into a potato ricer into a bowl.

Place the potatoes onto a clean work surface, like your counter, and form into a rectangle and allow to cool enough that they are not hot to touch.

Season the potatoes generously with pepper. Beat the egg yolks in a bowl and drizzle the over the potatoes.

Measure 1 1/2 cups flour and sprinkle a bit of flour over the potatoes as needed (the less flour you use the better). Using a pastry scraper, mix the flour and egg into the potatoes by chopping everything up and folding it in on itself, until well mixed. The dough should sort of resemble coarse crumbs.

Bring the mixture together into a ball.

Sprinkle some on the work surface. Place the dough on top and flatten into a disk.

Dust the dough with more flour. Using your hands, fold and press the dough until the flour is incorporated. Do this two more times, incorporating the flour each time. If the dough still feels sticky, repeat once more.

Divide the dough into four equal parts.

Roll each section into a long thin roll, about 1/2″ thick.

Cut into 1/2″ to 1″ pieces.

Because I was making these for a food swap, I arranged all the pieces on a cookie sheet covered in tin foil and put them in the freezer overnight.

I then divided the gnocchi into freezer bags and popped them back into the freezer.

To cook, bring a pot of heavily salted water to a boil. Drop the gnocchi into the water and cook for approximately 2 to 3 minutes, or until they float to the surface. Remove the gnocchi with a slotted spoon and top with whatever you prefer: tomato sauce, pesto, butter, etc. (I’m a big fan of tomato sauce with some pesto mixed in, yum!)

I tried a few of these and they were pretty good! I hope that they continue to get better as I make them but I thought this recipe turned out well, here’s hoping those in the food swap agree!