This bright pesto on fresh pasta is delicious and unexpected. Perfect for summer.
When I make lasagna, if I have the time, I like to go all out. Homemade noodles and homemade sauce. Obviously this can be simplified by using store bought noodles, cooked to al dente, and store bought sauce (although if you choose to do only one of these–I find a homemade sauce is always more special than store bought.)
Gnocchi often ends up dense or gummy from too much flour or being over worked. Knowing that this is often a problem, making your own home-made gnocchi will probably be the best gnocchi that you’ve ever had. Here, I used sweet potatoes, which are high in protein, balanced with the smokey-
spicyness of chipotles.
There is almost nothing that I love more than a good pumpkin ravioli, with the perfect balance of sweet and salty, and reminder of perfect fall weather.
There’s a pizza place in New York called Artichoke Basille’s Pizza, and their signature pizza is their Artichoke Pie. It’s been a couple of years since I’ve had the pleasure of having this pizza, but I did my best to recreate it at home.
I have to admit that most of what I know about what the texture of gnocchi is supposed to be is just what I have heard on various cooking shows. I know that if the dough gets over worked that the gnocchi becomes “gummy” and sits heavily in the stomach. And that when done right, they are “light and fluffy” like “pillows.” I think these are pretty delicious. And kind of healthy….if you omit the frying step.