Sun Dried Tomato Gnocchi

 Ingredients:

16 ounces gnocchi
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons tomato pesto
3/4 cup milk or cream
salt and black pepper, to taste
fresh basil leaves, torn
vegan parmesan, shredded

Cook the gnocchi and set aside. In a skillet or saucepan, cook garlic in the oil and butter and stir in the pesto and cream. Bring to a simmer and add gnocchi, salt and pepper. 

Remove from heat and stir in basil. Garnish with parmesan.

Gnocchi Soup

 Ingredients:

oil
1 teaspoon fennel seed
1 onion, finely chopped
2 carrots, chopped
2 celery sticks, chopped
2 cloves garlic, minced
1 tablespoon thyme, chopped
1/2 tablespoon basil, chopped
1 tablespoon rosemary, chopped
red pepper, to taste
black pepper, to taste
3 cups stock
1 tablespoon flour
3/4 cup cream
parmesan cheese, grated
1/2 lb gnocchi
bacon pieces
salt, to taste

Cook fennel and onion in the oil and add carrots, calery, and garlic. When they are slightly softened, add the herbs and spices. When they become aromatic, add the stock and whisk in the flour. Cover and simmer until vegetables are tender. Add the cram, some of the cheese, gnocchi, and bacon. Season with salt and allow to simmer.

Ladle into bowls and sprinkle with remaining parmesan. Serve with crusty bread.

Gnocchi in Sage

Ingredients:

2 tablespoons olive oil or butter
8 sage leaves, finely minced
1 small/medium red onion, finely minced
2 cloves garlic, finely minced
1 package gnocchi
salt, to taste
parmesan cheese, to taste
red pepper flakes, to taste

Boil the gnocchi and strain.

Heat a skillet and add the oil. Stir in the sage, onion, and garlic and stir fry for a few minutes. Add the gnocchi. Alternately, add the gnocchi to the skillet with some water and cook until soft. Season with salt.

Garnish with the parmesan and red pepper flakes.

Strozzapreti

Ingredients:

1/2 lb kale or chard, ribs removed
2 tablespoons breadcrumbs
1 egg
1/2 cup ricotta cheese
1/2 cup parmesan, grated
nutmeg
salt and pepper
flour

Blanch greens in hot water and place in ice bath. Squeeze and finely chop.

In a food processor, combine greens, breadcrumbs, egg, ricotta, parmesan, nutmeg, salt, and pepper.

Scoop mixture with a spoon and use flour to roll into disks. Place onto floured plate.

To cook boil water and toss in the dumplings, making sure they do not touch. Remove and strain when they float to the top.

Serve with butter and more parmesan.

Gnocchi with White Beans and Spinach

Ingredients:

16 ounces gnocchi
1 teaspoon oil
1/2 large onion, chopped
2 cloves garlic, minced
2 roma tomatoes, diced
1-1/2 cups white beans
2/3 cup passata
3 large handfuls of spinach
2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon black pepper
2/3 cup mozarella cheese, shredded
1/3 cup parmesan cheese, shredded
2 tablespoons pine nuts, toasted (optional)
2 tablespoons parsley, chopped (optional)

Cook onion in the oil and add garlic and tomatoes. Mix in gnocchi and some water. Cover and allow gnocchi to cook. Remove lid and allow mixture to thicken.

Stir in passata and beans. Bring to a simmer.

Add basil, oregano, black pepper and spinach. Once spinach is mostly wilted, remove from heat.

Sprinkle with cheeses and pine nuts. Cover to allow cheese to melt. Garnish with parsley before serving..