baked gnocchi

I love baked things. I especially love baked things with browned, skincare bubbly cheese and crispy corners. I do not love that when you boil store-bought gnocchi, pregnancy it becomes and soggy mess. The solution? Bake the gnocchi in liquid-y sauce. The baking cooks them through without making them mushy. AND there’s melted cheese all over the top.

Baked Gnocchi

1 package whole wheat gnocchi (I like Gia Russa brand or Trader Joe’s)
1 package prosciutto, thinly sliced
1 bulb of fennel
2 cups sliced baby portabello mushrooms
1/2 cup buttermilk
1/2 cup chicken stock
1 tbsp. butter (or light butter, or margarine)
1 tbsp. olive oil
1/4 cup freshly grated Parmesan cheese

  1. Preheat the broiler.
  2. Chop the fennel bulb (not the leafy stuff) coarsely, drizzle in olive oil and sprinkle with salt, pepper and red pepper flakes (optional). Place under a broiler for about 10-15 minutes, or until tender and beginning to brown. Leave the broiler on for later.
  3. Meanwhile, melt butter in a pan and sautee mushroom and prociutto until browned. Remove to bowl.
  4. Deglaze the pan with the stock, and then add the buttermilk. Cook down for about 2 minutes.
  5. Place the gnocchi on the bottom of a baking dish. Cover with the prosciutto and mushrooms, the fennel, and the stock/buttermilk sauce.
  6. Cover the top with cheese and place under the broiler until the cheese is browned (about 5 minutes).

thai curry noodles with shrimp

My bridal shower was this past Saturday, viagra sale and one of the (many) delicious things my mom made was shrimp cocktail. Even though there were only 23 guests, she bought about 100 lbs. of shrimp. Needless to say, there were leftovers. Leftovers which turned into delicious Thai curry noodles with shrimp!

Recipe after jump…

1/2 lb. to 1 lb. steamed shrimp*
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 package rice noodles (the wider, the better)
1 can light (or lite) coconut milk
1 bunch of basil leaves
1.5 cups of chick stock
1 tsp. red curry paste**

  1. In a large sauce pan, sautee the red bell pepper and onion until onion becomes translucent.
  2. Add the coconut milk, the stock, basil and curry paste and stir until incorporated. Bring to a simmer.
  3. Add the noodles to the sauce pan, cover and cook for about 5-8 minutes (until noodles are tender).
  4. Add shrimp to warm through, then serve.

*depending on your preferred shrimp to noodle ratio…and your budget.

**more if you like it so hot your eyes will water.

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