I adore gnocchi. Have had ’em made with potato and with ricotta, and they are delicious no matter what sauce adorns them. But I ran across Gnocchi alla Romana in the Williams-Sonoma catalog this weekend, and I have to try this polenta-like version — it looks amazing!
If you want something a little more substantial and less fussy than the usual gnocchi, this will stick to the ribs and also be a great foil for meatballs with sauce. Thanks to Saveur magazine for the recipe and photo!
Photo: André Baranowski
4 cups milk
1 1⁄2 cups semolina (about 8 oz.)
1 1⁄2 cups finely grated Parmesan or grated hard goat cheese
8 tbsp. unsalted butter, softened
2 egg yolks, beaten
Kosher salt, to taste
1. In a 5-qt. pot over medium-high heat, bring milk to a simmer while stirring. Reduce heat to low; slowly whisk in semolina. Cook, whisking, until tender, 8–10 minutes. Whisk in 1⁄2 cup Parmesan, 4 tbsp. butter, and yolks; season with salt. Remove from heat.
2. Wet a 15″ x 10″ rimmed baking sheet with a soaked paper towel. Pour semolina mixture onto baking sheet; smooth surface with spatula to 1⁄2″ thickness. Let cool until firm, about 40 minutes.
3. Heat oven to 450˚. Using a knife, cut gnocchi dough in 2″ squares; transfer half of the squares to a buttered 9″ x 13″ baking pan. Sprinkle gnocchi with 1⁄4 cup Parmesan and dot with 2 tbsp. butter. Layer remaining gnocchi on top and sprinkle with 1⁄4 cup cheese and remaining butter. Bake until golden, about 15 minutes. Serve with remaining cheese.
We are so lucky to have Peacefield Farm’s fresh spinach from their hoop house already! If you can find fresh spinach and herbs (perhaps your own?), you too can have a breath of springtime on a plate:
Who doesn't love creamy pasta for dinner?
A Straight from the Farm Original recipe
½ lb (half the box) spaghetti or linguini, cooked
3 T. olive oil
2 cloves garlic, minced
1 green bell pepper, sliced thinly
¼ t. crushed red pepper flakes
5 large eggs (or 7 egg whites)
½ C. grated goat Parmesan, plus more for serving
1 cup fresh goat cheese
1 t. kosher salt
Freshly ground pepper to taste
2 C. (packed) mache, washed and trimmed
1 C. chopped sorrel or 3 Cups chopped spinach
½ C. finely chopped basil leaves*
*You can also use frozen basil puree, frozen into cubes. One cube, thawed, worked perfectly.
Heat the oil in a large skillet over medium heat and sauté the garlic, green pepper and red pepper flakes until the vegetables are tender and just barely starting to brown at the edges. Meanwhile, in a medium bowl, whisk together the eggs, parmesan, fresh goat cheese, salt and pepper. If using thawed basil puree, add it to the eggs and whisk well to combine.
Place the cooked pasta, mache and sorrel in the skillet and toss with tongs to get everything combined. Pour over the egg mixture and toss until eggs begin to set up. You may need to scrape the bottom of the skillet with the spatula to lift the eggs up a bit. If using fresh basil, add it soon after the eggs and continue to toss to combine.
When eggs are set to your liking (about 4-5 minutes), remove skillet from heat and serve pasta with extra Parmesan. Good reheated gently in the microwave.
Who doesn't love a corkscrew noodle?
Every year we have a small batch of Goat gorgonzola, mostly by accident. Now I have a recipe to use it on! And since we adore salmon and pasta, this is really quite perfect. I might tone down the full creme to half and half (oh, the French LOVE their creme!). Hurry gorgonzola! BTW, you can add blanched or steamed vegetables if you like — peas, asparagus, baby zucchini rounds, what have you.
Pasta with salmon and Fourme d’Ambert (aka gorgonzola)
2 cups pasta (farfalle, penne, macaroni)
4 thin slices smoked salmon
¼ lb mild Gorgonzola or Fourme d’Ambert
½ cup whipping cream (30% fat)
2 tbs Parmesan
Directions:Cook the pasta (al dente) in boiling water with rock salt. Drain. Cut the slices of smoked salmon into thin strips. Set the oven to broil. Cut the Gorgonzola into small pieces and place into a saucepan with the cream and melt over low heat. Mix with an eggbeater. Remove from heat, add the egg yolk, season and mix. Add the pasta and strips of smoked salmon to this mixture. Mix and pour everything into a gratin dish and top with grated Parmesan. Bake for 5 minutes under the broiler so that the surface becomes a crispy golden brown. Serves 4.
Thanks to Cheeses of France!