Skillet Gnocchi

Loosely adapted from: EatingWell

Gnocchi is my all time favorite kind of pasta - although I can only eat it every once in a while because it is so filling and heavy! I used a whole wheat brand of gnocchi by Racconto to up the nutritional value. It was also fat-free, zero cholesterol, and a great source of fiber! I found this recipe on the EatingWell website that I mentioned earlier. I altered it a bit to what I had around the house, and it turned out DELICIOUS! Full of fresh ingredients and spices - you can't feel guilty about this dish!

Ingredients:
1 package of Gnocchi of your choice
1.5 fresh tomatoes, diced
1 garlic clove, minced
1 large shallot, minced
1/8 ts italian spices
1 Tbs marinara sauce
1 Tbs red wine (cooking or table wine)
1/4 cup parmesan cheese

What to do:
1. Heat 1 Tbs of olive oil in a small saute pan and toss in the shallots and tomatoes over low-medium heat
2. Let them cook together for about 3 minutes, then add in the garlic
3. After about 2 more minutes, add in the red wine
4. Let the wine reduce down (about 2-3 minutes) then add in the spices and marinara and turn the heat to low
5. Heat an additional saute pan with a couple Tbs of olive oil, and then toss in the gnocchi over medium heat
6. Toss every so often and let cook for 5-7 minutes, until they are plump and golden
7. Combine the tomato mixture with gnocchi and let simmer together for another 2 minutes
8. Add most of the parmesan cheese, and save a little to throw on top when you serve

Zucchini "Pasta" with Fresh Tomato Sauce

Recipe: A Well-Seasoned Appetite by Molly O'Neill

It has been gorgeous here in NYC, and when it's nice outside the last thing you want to be doing is cooking in the kitchen, right? Well, I stumbled upon this recipe in a cook book I got at strands this weekend, and thought it was pretty perfect for the warm weather. Using zucchini instead of pasta is a nice break from the heavy carbs, and it can hold its own against sauce. You feel full but not weighed down!

Ingredients: 
olive oil
3 cloves of crushed/minced garlic
1 shallot, minced
2 medium tomatoes, diced (i used 2 cups of diced cherry tomatoes)
2 Tbs parsley
3 Tbs thinly sliced basil leaves (i used 1 Tbs of dried basil)
4 medium zucchini, halved lengthwise
1 tsp white wine
salt & pepper

what to do:
1. Sauté the shallot in olive olive for 2 mins
2. Add in the garlic on a low-medium heat.
3. In the meantime, start a pot of boiled water.
4. Add the tomatoes, spices, and wine to the garlic and shallot.
5. Reduce heat to low and let simmer for 6-7 mins
6. Slice zucchini cut side down into thin slices.
7. Add them to the boiling water for 3-4 mins, then drain.
8. Plate zucchini and top with tomato sauce and parmesan!

Roasted Shrimp and Tomato Penne Pasta

 

It's amazing the kind of dishes you can throw together with a little creativity. I had not been to the grocery store in quite some time, but [thankfully] I had a few basic items around the house, and I almost always have shrimp in the freezer. It's always a good idea to keep pastas and canned tomatoes around. If you eat as much pasta as I do, constantly buying pasta sauce in jars can add up. I've learned that keeping a can of diced, whole, or stewed tomatoes in the pantry can be really helpful in a pinch. They are essentially a blank slate for an Italian sauce that you can take in several directions. Adding in Italian spices, cloves of garlic and a splash of red or white wine takes a .99 can of tomatoes to the next level. 

Ingredients:

1 1/2 cup penne pasta

handful of frozen (or fresh) shrimp, thawed

1 can of diced tomatoes in italian spices

1 large clove of garlic, minced

1 tsp italian spices or basil, oregano

salt & pepper

olive oil

white or red wine (optional)

what to do:

1. Preheat oven to 350 degrees

2. Start a pot of water on the stove to boil - add salt, splash of olive oil

3. Prepare the shrimp on a baking sheet by spreading them out and drizzling them with olive oil, salt, pepper

4. Bake shrimp for 7-9 mins until pink and curled up

5. Once water boils, add in pasta, and cook according to box instructions

6. In the meantime, pour tomatoes into a saucepan and heat to simmering

7. Add in the minced garlic, italian spices, and a splash of red or white wine

8. Let the sauce reduce for a few minutes, and add in the shrimp once it's ready

9. Drain and rinse pasta, return to pan

10. Add sauce to pasta

11. Serve with shredded parmesan over the top