Delicious Weeknight Pasta

We have pasta at least once a week; which means I'm always on the look out for new weeknight friendly recipes to try.

I found the recipe below online and just happened to have sweet potato gnocchi in the pantry. I know it's an odd thing to just happen to have...but it's true.

This sauce is a keeper.  Quick, easy and delicious.  If you don't happen to have sweet potato gnocchi laying around I think the sauce would go equally well with just about any pasta. Try it for yourself and let me know.

I'm sending this in to Ruth at Once Upon a Feast for this week's Presto Pasta Night round up.

Sweet Potato Gnocchi with Capers, Tomatoes, and Italian Sausage
Adapted from Pasta Sfoglia - Serves 2

2 cups of sweet potato gnocchi
2 tablespoons of olive oil
1 clove of garlic, thinly sliced
1/4 tablespoon of capers, washed
1 link of mild Italian sausage, cut into small pieces
1 cup of diced tomatoes
splash of white wine
salt and pepper
1/4 cup of pasta water

1. olive oil to skillet and heat. Add garlic, sausage, and capers and cook for 3-4 minutes. Add the tomatoes, salt, pepper, and wine. Cook for 2 minutes. Take off heat and cover.

2. Bring a pot of well salted water to a boil. Add the gnocchi. They will sink to the bottom. After the gnocchi rise to the surface, let them cook a minute more. Scoop them out with a wire mesh skimmer or what-have-you and put on plates or bowls.

3. Add pasta water to the tomato mixture and stir. Pour over hot gnocchi and serve.

Ice Cream; It's Not Just for Kids

It's been a busy few weeks for me. In addition to my regular cooking adventures I've also had the opportunity to participate in two video interviews; the second of which is below.

Ice cream is not just for kids and Gale Gand, executive pastry chef at Tru in Chicago, has some great suggestions on how to make eating ice cream more sophisticated.   Gale has also teamed up with Breyers to sponsor a create your own ice cream sundae contest.   Details along with ideas and recipes are in the video.

Interview with Award-Winning Cookbook Author Jackie Newgent

Last week I did a video interview with registered dietitian and award-winning cookbook author Jackie Newgent; on ways to spice up ordinary food.

I’m always looking for new and exciting things to do with food and still retain their nutritional values. So I jumped on this wonderful opportunity. In the video Jackie gives some good healthy tips like: using turkey instead of beef to make burgers and mixing in red bell peppers for added taste.


Somehow when reading the initial offer I totally missed the part about the video being sponsored by Hellman’s Mayonnaise. To be honest…I have nothing against mayonnaise..I eat it…not often but when the situation is right I’m ok with it. I believe in the whole “everything in moderation” theory. A little mayonnaise is not going to kill you but do I believe in mayonnaise being “good for us”. No, not really.

That being said take a look at this quick video interview with Jackie Newgent and then make your own decision on what role mayonnaise plays in your life.

Raspberry Mascarpone Tart & Ricotta Pancakes

Below are two treats I made this weekend.  I hope you enjoy them as much as I did.

Raspberry Mascarpone Tart with Chocolate Cookie Crust
(adapted from Aglio Olio & Peperoncino)

200 gr (1 cup) digestive biscuits (I used chocolate cookies)
100 gr (1/2 cup) butter, melted
200 gr (1 cup) mascarpone cheese
3 tbsp whipping cream
3 drops natural vanilla extract, or 1/2 tsp vanilla
Confectioner's sugar to taste
400 gr (2 cups) fresh raspberries
2 fresh mint leaves, coarsely chopped (optional)
50 gr (1/4 cup) raspberry glaze (which is simply melted raspberry jam)

Blitz the biscuits in the food processor until they form coarse crumbs. If you prefer you can put them in a sealed ziploc bag and bash the hell out of them with a rolling pin. Tip into a mixing bowl, add the melted butter and a tablespoon of water, and work in with your fingertips until clumpy.

Start by spooning about half the mixture in the center of a loose-bottomed tart dish or tin. Using the back of a large metal spoon and your fingers, press down firmly and evenly. Gradually add more mixture as needed to line the base and sides of the pan. Any leftover mixture can be frozen and crumbled over softened ice cream).

Refrigerate the lined pan for at least 1 hour, or overnight if convenient. Whisk together the mascarpone, cream and vanilla, sweeten to your liking with the powdered sugar, and refrigerate until needed. Shortly before serving your meal, spread the mascarpone cream over the chilled tart and return to the refrigerator.

Just before serving, lift the tart carefully out of the pan, and place on a serving dish. Heap the raspberries on top, sprinkle with chopped mint leaves and either dust with more icing sugar if you like, OR use a pastry brush (or a crumpled-up paper towel) to coat the fruit with the raspberry glaze.




Ricotta Pancakes with Warm Blueberry Compote
(adapted from A Taste of Italy)

1/2 lb ricotta cheese

1/2 cup flour
1teaspoon sugar
pinch salt
2/3 cup milk
3 eggs, divided
1 teaspoon vanilla


Beat egg yolks with ricotta and vanilla.  Add remaining ingredients and mix well. Beat egg whites until stiff.  Fold whites into ricotta mixture.  Heat griddle until drop of water sizzles.  Cook as regular pancakes.


Blueberry Compote
(adapted from Noble Pig)


11/2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt
 
In a small bowl, combine the lemon juice and cornstarch, then set aside.

In a medium saucepan, combine the blueberries, sugar, water and salt.  Bring mixture to a boil over high heat.  Reduce to a simmer and stir in lemon juice-cornstarch mixture.  Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.  Cover and set aside.

Penne Alla Primavera...My Submission for Presto Pasta Nights

Here's another good one from Mario Batali's new cookbook: Molto Gusto.  We made this early in the week for dinner and just loved it.  Loaded with fresh vegetables and relatively easy to make this was a perfect weeknight meal for us.  


I'm sending this over to Janet of The Taste Space to be included in this weeks' Presto Pasta Nights roundup.  Don't forget to check Janet's blog on Friday; there's sure to be some great pasta dishes.

 
Penne alla Primavera
adapted from Molto Gusto by: Mario Batali

6 tablespoons extra-virgin olive oil 
3 garlic cloves, thinly sliced 
2 medium carrots, peeled, halved lengthwise, and sliced 1/2-inch thick 
4 ounces cremini mushrooms, thinly sliced 
8 ounces asparagus, stalks sliced 1/2-inch thick on a bias, tips reserved separately
1 cup frozen peas, thawed 
4 scallions, white part only, thinly sliced 
Maldon or other flaky sea salt and coarsely ground black pepper 
1 pound penne rigate 
1/3 cup coarsely chopped fresh Italian parsley 
1/3 cup coarsely chopped fresh basil 
1/3 cup coarsely chopped fresh mint 
Freshly grated Parmigiano-Reggiano for serving

Heat 1/4 cup of the oil in a large pot over medium-high heat until hot. Add the garlic and cook, stirring, until barely golden, 1 to 2 minutes.

Add the carrots, reduce the heat to medium, and cook, stirring occasionally, until beginning to soften, about 3 minutes.

Add the sliced asparagus and cook for 2 minutes, then add the asparagus tips, peas, and scallions season well with salt and pepper. Cook stirring, until all the vegetables are just tender, about 2 minutes longer. Remove from the heat. 

Bring 6 quarts of water to a boil in another large pot. Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving a cup of the water. 

Add the pasta and 1/4 cup of the reserved pasta water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes.

Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved pasta water if necessary to loosen the sauce, then stir in the herbs and serve immediately, with grated Parmigiano on the side.