pasta

Homemade Gnocchi with Roasted Red Pepper and Tomato Sauce

For Garnish:

  • Parmesan or pecorino romano

  • Fresh basil

For Sauce:

  • 1 pound red peppers (all peppers in your basket, regardless of size)

  • 1 pint cherry tomatoes

  • 1/4 cup olive oil

  • 1 tablespoon apple cider vinegar

  • 1 garlic clove

  • 1/4 teaspoon cayenne

 

  1. Place red peppers and cherry tomatoes on baking sheet. Broil until charred on one side, turn, and char the other side, about 15 minutes. Remove from oven and let cool.

  2. Coarse chop tomatoes or blend in food processor. Repeat process with red peppers, first removing seeds.

  3. Add oil, vinegar, and garlic to food processor and blend, or finely dice garlic and combine all ingredients by hand.

  4. Optional: add 1/4 teaspoon cayenne or to taste, depending on heat tolerance.

For Gnocchi:

  • 2 pounds golden potatoes (all potatoes in basket, regardless of size)

  • 6.75 oz. (1.5 cups) unbleached all-purpose flour

  • 1 tsp. salt

  • 1 egg, beaten

 

  1. Preheat oven to 350F. Prick potatoes with fork all over and bake for 45-85 minutes (depending on size) directly on oven rack, or until tender. Remove and peel. Let cool to room temperature. NOTE: This step can be done a day or two in advance to save time!

  2. Once potatoes are fully cool, grate on large holes of cheese grater into large bowl, or pass through a ricer or food processor until smooth.

  3. Mix flour and salt in a small bowl and set aside.

  4. Add egg to potatoes, then add flour to mixture. Gently mix with your hands until a crumbly dough forms, breaking up any remaining chunks of potato with fingertips. Try not to over-handle, as this will make the gnocchi less tender.

  5. Push the dough against the walls of the bowl to combine, then transfer loose ball of dough to lightly floured work surface and knead for 30 seconds to 1 minute until a soft, smooth, slightly sticky dough is formed. Cover dough with clean dish cloth to maintain moisture.

  6. Pull a handful of dough from the mass and roll into a long rope about 1/2” to 3/4” in diameter. Using knife or bench knife, cut every 1/2” (for square gnocchi) or every 1” (for elongated gnocchi).

  7. Repeat process with remaining dough.

  8. Bring a large pot of salted water to a boil. Working in batches, boil gnocchi until they float to the surface, about 2-3 minutes. Transfer to bowl or pan of tomato sauce with slotted spoon.

  9. Garnish with basil and parmesan as desired. Buon appetito!

Zucchini Pasta with Paprika Roasted Tomatoes

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Ingredients

  • 2-4 Zucchini or Yellow Squash

  • 6-8 cloves garlic, minced

  • Approx. basil 10 leaves

  • 1 onion, chopped

  • 5 tablespoons olive oil

  • 6 oz goat cheese

  • Salt and pepper to taste

  • 8 oz chicken broth

  • ½ teaspoon smoked paprika

Process

  1. Preheat oven to 375.

  2. In a large bowl, combine about 2 tablespoons of olive oil with half the garlic, and salt and pepper to taste with the cherry tomatoes. Spread over a baking pan and bake for around 20-25 minutes.

  3. While the tomatoes bake, prepare your ‘zoodles.’ Use a spiralizer or vegetable peeler to thinly slice your squash.

  4. In a large sauté pan over medium heat, add the remaining olive oil and onion. Sauté the onions until they begin to become translucent.

  5. Add garlic and paprika, continue to sauté for around 30 seconds to a minute, and then add your liquid base of broth in with your cheese.

  6. Heat for another 5-10 minutes, letting the sauce to begin to thicken.

  7. Next, add your zucchini noodles and half of your basil and cook for another 4-5 minutes, depending on your desired texture. The longer the noodles sauté, the less they will retain their shape and the softer they become.

  8. Finally, remove your noodles from the heat and toss them with the roasted tomatoes and some fresh basil.

 

 

Rigatoni with Jammy Zucchini Sauce

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Ingredients

  • 2-3 zucchini or summer squash (about 2 pounds)

  • 1 large tomato

  • 1 lemon

  • Basil

  • 8 garlic cloves

  • ¼ cup olive oil

  • 1 teaspoon Aleppo-style pepper, plus more for serving

  • 8oz rigatoni

  • 2 ounces Parmesan

Process

  1. Heat olive oil in a large skillet over medium heat. While heating, peel and thinly slice 8 cloves of garlic. Add to oil and cook.

  2. While garlic browns, slice zucchini into rounds, then quarter rounds. Add to pan once garlic has browned at the edges and raise heat to medium-high.

  3. Once zucchini has begun to lose its shape, add salt and reduce heat to low. Stir every so often, letting it caramelize and brown.

  4. While zucchini caramelizes, boil a large pot of salted water.

  5. Juice a lemon and set aside. Grate parmesan and set aside.

  6. Rough chop a tomato and saute with olive oil in small saucepan over medium-high heat.

  7. Once water has boiled, add pasta and cook until very al dente.

  8. At this point, zucchini should be very caramelized, sticky, and jammy. Add 1 tsp. Aleppo-style pepper to zucchini and stir, then add cooked tomato and pasta to skillet using slotted spoon. Add 1/2 cup pasta water.

  9. Cook pasta to desired tenderness in skillet, adding in handfuls of torn basil, lemon juice, and parmesan (in small amounts to prevent sticking).

  10. Plate and garnish with parmesan, basil, and aleppo pepper. Enjoy!

Garlic Scape Pesto

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This very simple recipe requires lots of taste-testing, so add a little bit of each ingredient at a time until the flavors are balanced. Almonds work just as well as pine nuts and are significantly cheaper. Your best bet is to make this with a mortar and pestle to get the proper texture; if you don’t have one, a knife and cutting board will do. If you are in a hurry, a food processor is fine, but will not save much time and yield poorer results.

Ingredients

  • Garlic Scapes

  • Pecorino romano or parmigiano

  • Lemon

  • Almonds or Pine Nuts

  • Olive Oil

  • Salt

Process (Mortar and Pestle) Best Flavor and Texture

  1. Rinse garlic scapes and roughly chop into 1” pieces.

  2. Coarsely grate about an ounce of cheese and set aside.

  3. Place all of the scapes and a little of everything else into the mortar.

  4. Begin mashing the contents of the mortar with the pestle. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  5. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.

Process (Knife and Cutting Board) Next-Best Flavor and Texture

  1. Rinse garlic scapes and finely mince; transfer to bowl

  2. Coarsely grate about an ounce of cheese and set aside.

  3. Slowly incorporate ingredients into the bowl, stirring with a spoon. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  4. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.

Process (Blender/Food Processor) Fastest, Least Good Texture

  1. Rinse garlic scapes and roughly chop into 1” pieces.

  2. Add an ounce of cheese to food processor and blend until grated.

  3. Add scapes to food processor in handfuls.

  4. Add olive oil through top hole of processor, or about a tablespoon at a time, until desired consistency is reached.

  5. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  6. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.