Gnocchi with Spicy Vodka Tomato Cream Sauce

So, for Day 2 of Eating In Week, I decided that some warm pasta would be nice on this cold rainy night.  Have you tried gnocchi?  Gnocchi is potato and flour dumplings from Northern Italy.  You can dress up gnocchi with pesto, marinara and cream sauces or it stands alone beautifully with just a little bit of olive oil and garlic.  I have been craving the indulgent vodka tomato cream sauce that I have tried at restaurants.  Well, I have lightened up this version, making it almost fat free and vegan.  

You make gnocchi just like pasta.  Bring 1 pound of gnocchi to boil, boil for 3 minutes, drain and toss with the sauce.

To make the sauce, saute in a medium saucepan:

1 tablespoon olive oil
2 teaspoons of parsley
1/2 teaspoon hot red pepper flakes
4 minced garlic cloves

Add one 28 oz can whole tomatoes.  Bring to a boil.  Puree in a blender with 1/2 cup silken tofu.  Transfer back to saucepan, heat gently and add 2 tablespoons of vodka (I had to pinch some from the neighbors).  Heat one minute, then toss with the gnocchi.  Serve with a nice Italian salad.

Smashing Spaghetti and "Meatballs"

I was craving a big bowl of spaghetti and meatballs, so I dug out my New York Times Cookbook and adapted the recipes for meatballs and basic tomato sauce.  The result was satisfying and you couldn't even tell that the "meatballs" were soy.  So, I dare you to serve this up at the next spaghetti dinner you host or attend.  Yum.

To make the "meatballs,"  combine in a bowl:

1 log of Gimme Lean ground beef soy (14oz)
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons minced garlic
2 teaspoons parsley
2 teaspoons basil
1/4 teaspoon nutmeg
1/4 teaspoon black pepper

Mix together well and form into 1 inch balls.  Set aside.

To make the spaghetti sauce, saute in a large sauce pan:

1 tablespoon olive oil
1 large chopped onion
2 minced garlic cloves
"meatballs"

Add to the pan:

1 large can of tomato sauce
1 regular sized can of dice tomatoes
2 teaspoons tomato paste
2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon black pepper

Bring sauce and meatballs to boil.  Lower heat and simmer for 20 minutes.   Cook 1 pound of spaghetti.  Serve meatballs and sauce over spaghetti.  May garnish with Parmesan cheese.  

Charming Chanterelle Pasta

Oh, Chanterelle mushrooms!  The thought of chanterelle mushrooms evokes a smile from all serious food lovers.  They are actually quite abundant in forests, but are considered almost a rarity in American cuisine and their prices reflect that.  Their flavor is less pungent than other mushrooms and subtly warm and savory.  I can't exactly describe what makes chanterelles magical, but they hold their own with so little dressing up.  This is a simple dish, created to showcase the chanterelles' talent.

Sautee in a pan:

chanterelles
olive oil
pinch salt
pinch of pepper
minced clove of garlic

Toss over cooked pasta.

Enjoy!!

Remarkable Red Pepper Dip

Thanks Relish mag for this recipe!

Preheat oven to 450F

Combine in a glass baking pan:

3 red peppers
3 tomatoes
3 garlic gloves
1 cup fresh basil leaves
sea salt
black pepper

Cook until all vegetables are soft with crisp skins.

Puree in food processor. Add 1/2 cup ground/crumbled/grated Pagano (or parmesan) cheese. Blend.

Serve with crackers, baked tortillas, chips. It's even delicious served on pasta as a sauce.

Shout Out To Suburban Spoon

Thanks Sara for inspiring me to get in the kitchen and write down my creations. Tonight I made one of Suburban Spoon's delicious pasta recipes. Of course, I did not have the right ingredients so I made a a few substitutions: whole wheat fusilli and edamame. I also added red pepper for some color. Click the link and give this recipe a try!

Pasta with Asparagus, Peas and Goat Cheese