This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi. With thanks.
- ¼ cup extra virgin olive oil (plus 1 tablespoon)
- 4 stems fresh Italian flat leaf parsley
- 4 stems fresh oregano
- 2 stems fresh rosemary
- 2 stems fresh basil, plus 2 more stems for garnish
- ½ yellow onion, diced
- 3 cloves garlic, crushed
- 6 vine ripened tomatoes (or one can of prepared rich tomatoes)
- Salt and freshly ground black pepper
- Pinch of red pepper flakes
- ¼ cup heavy cream (optional)
- 400g gnocchi
- 200g cherry size mozzarella balls, cut in half
- ½ cup freshly grated Parmesan cheese
Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don’t brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.
Drain and then place the gnocchi into the cooked sauce.
Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
Broil (Grill) for 5-8 minutes or until the cheese melts and the tops become crispy.
Garnish with additional basil leaves and serve immediately.
just putting this here for the time being!
Serves 2 to 3 as a main dish
1 small head of cauliflower, cut into small florets
1 medium eggplant, sliced into 1/2-inch cubes
1 small onion, cut into wedges
1 pint cherry or grape tomatoes, sliced in half
1/2 pound bowtie or other pasta
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 cup mint, chopped
Roasted red pepper flakes to taste
3 tablespoons Greek yogurt, or more to taste
Preheat oven to 450° F. Line two or three baking sheets with parchment paper (you can also use foil, but be sure to spray foil with cooking spray before adding vegetables). Arrange cauliflower florets, eggplant cubes, onion slices, and tomato halves (cut side facing up) on baking sheets. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, stir and shake up the vegetable pieces, and bake for another 10 to 15 minutes or until vegetables are browned and softened.
While vegetables are roasting, cook the pasta in salted water. Mix the balsamic, olive oil, mint, and red pepper flakes (if desired) with a fork until blended.
Combine roasted vegetables with pasta and toss with balsamic dressing. While hot, add yogurt and toss to coat evenly.
• Make sure to leave enough space between the vegetables when roasting so they brown and caramelize rather than steaming
• Cut vegetables in slightly larger than bize-sized pieces — they will shrink when cooking. Keep the sizes fairly uniform to make sure everything cooks in the same amount of time.
• Depending on the size of your oven, you might need to roast the vegetables in batches.
Maple Cinnamon Crunch Quinoa Granola
Makes approximately 4-5 cups
* 1 cup quinoa, uncooked (rinsed well and drained)
* 1 cup sliced almonds
* 1/2 cup walnuts, chopped
* 1 cup unsweetened shredded coconut or coconut chips
* 1/3 cup flax seeds
* 1 tablespoon chia seeds
* 3/4 cup raisins or dried cranberries
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon sea salt
* 1/2 cup maple syrup
* 1/3 cup coconut oil, melted
* 1 teaspoon vanilla extract
1. Preheat the oven to 190°C.
2. In a large bowl or directly in a roasting pan, combine all of the dry ingredients, including the spices. If solid, heat the coconut oil in a small microwave-safe bowl on high for 20-30 seconds until melted. Pour the coconut oil and maple syrup evenly over all of the granola. Toss it all very well to make sure the dry ingredients are all nicely coated.
3. Make sure the granola is evenly spread in a thin layer in your roasting pan (you can also use a parchment paper lined baking sheet as well). I like using a roasting pan, since it makes stirring easier, so you don’t lose any over the sides. Bake for 15-20 minutes or until golden brown, and slightly crisp. Stirring a few times while it is baking.
4. Cool completely in the roasting pan or on the baking sheet. As it cools the granola will crisp up even more. Cool fully before adding placing in air tight container for storage.
5. Enjoy this granola as cereal in your favourite milk (dairy or non-dairy), sprinkled with fresh fruit over your favourite yogurt or ice cream, on top of a smoothie, etc.