Tagged With: sage
This may be the last pasta post for a little while, as I’m going to try to be a little healthier for as long as I can stand it. Sweet potatoes are a favorite around the apartment, and they make light and fluffy gnocchi with more depth of flavor than regular gnocchi. Combine them with some crisp sage and pecorino, and they become truly delicious little clouds.
Sweet Potato Gnocchi
1 1/2 pound sweet potato (1 large sweet potato), pricked with a fork
8 ounce container of fresh ricotta, preferably local
3 ounces grated parmesan
2 teaspoons salt
1 tablespoon brown sugar
1/2 teaspoon nutmeg
2 cups flour
Roast the sweet potato in a 400 degree oven for 30-40 minutes or microwave on high for 4 minutes a side until soft. Let cool. Meanwhile, let the ricotta drain in a sieve or coffee filter for two hours to remove some of the extra liquid.
Scrape the flesh from the potato skin and mash, it should be about 2 cups. Add the ricotta and combine. Add the salt, brown sugar, nutmeg, and half the flour. Combine well. Add the rest of the flour in parts until the dough becomes a ball. You may not need it all.
Dump it onto a board and form a ball. Wrap in plastic wrap and refrigerate for an hour up to a couple days.
Cut pieces off the ball and roll into ropes about a half inch thick with plenty of extra flour. Slice into inch long pieces. They can be kept in a single layer and frozen, store in some flour.
I love making homemade ravioli because the process is so relaxing. It’s also fun to do with other people, and if you’re just getting into cooking, it’s very gratifying to see the final product that YOU made. It’s a time commitment, but you can make any kind of ravioli you feel like. I once made … Continue reading
I love fall for so many reasons- apple picking, sweater weather, and of course, butternut squash. With the ongoing apartment craziness, I’ve been turning to quick recipes more than usual. This one combines the classic butternut squash with sage and butter in a way that makes it possible to have dinner on the table in … Continue reading
This is a pretty traditional way to use up leftover pasta, and it’s scalable to however much you have leftover. It’s best when you can make a nice thin layer and get the whole thing really crispy, although this time I tried it with an extra egg to make it more frittata-like (I prefer it … Continue reading
I’ve never been all that excited by biscuits. I think it’s because most of the time, they turn out dry and somewhat tasteless if you get them at diners or restaurants. And don’t even get me started on the fast food version. But, now that I know how good these are, I’ll be stocking my … Continue reading
I don’t talk up my own food very often, but I have to say that this stew was really killer. You can call it beef stew or beef bourgignon or brasato al chianti, but it’s all very similar. The meat was just falling apart and tender with delicious carrots and flavorful gravy. I served it … Continue reading
As part of my pre-Thanksgiving feast, I made homemade roasted butternut squash ravioli and I hand-rolled the pasta. Of course, I ended up with a lot of filling and I was tired of rolling out the pasta sheets. So, instead of making extra ravioli I made some cannelloni later on. Cover them with a … Continue reading
Well, it’s time for the pre-Thanksgiving round-up. After several lovely meals for the holiday, I can say I’m done with turkey until next year. Not including turkey sandwiches or ground turkey. But the whole bird…I’ve had enough for a while. I thought we were getting a de-boned and butterflied turkey breast from the butcher, but … Continue reading
Leading up to a big day of cooking, the last thing I want to do is tire myself out cooking other meals. Saltimbocca is one of the quickest things you can do for dinner because you start with really thin pieces of meat and you don’t do much to them. I make this with veal … Continue reading
Next in the series of apple-related dishes after the apple-picking adventure, here are some pork chops that I’ve pounded a bit and topped with an apple chutney. While these are still on the bone, the thinness makes them similar to schnitzel. It also allows you to cook them quickly enough that the breading doesn’t burn. … Continue reading