This creamy goat cheese tomato gnocchi pasta dish cooks in less than 10 minutes for an easy and decadent restaurant quality dinner at home.
Yield 4 servings 1 tablespoon olive oil 3 medium zucchini, divided (roughly 3 cups) 3 cloves garlic, minced 4 cups vegetable broth, .
Yield 4 servings 1 head cauliflower, trimmed and cut into small florets 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper.
Low carb herbed ricotta gnocchi are made with freshly grated Parmesan Reggiano cheese, gluten free flours and egg.
Potato gnocchi with roasted sugar pumpkins, cranberries, goat cheese, Parmesan cheese, and sage brown butter sauce
This is a quick main course for two - even if you have to boil the gnocchi first (I do).
Mission accomplished! The tiles are selected and ordered for our new bathroom.
Veal Marengo, with Shallots and Mushrooms, serve on pasta, polenta or gnocchi
Use any summer squash / zucchini / courgette that appeals to you - or grows in your garden.
This is a sage-lovers dish: tender veal, fresh sage leaves, Prosciutto and Fontina cheese.
I served this with skillet gnocchi - no boiling, just 5 minutes in a skillet with a bit of olive oil.
Pan-Fried Salmon with fried, crispy Gnocchi and a light dill yogurt sauce, perfect for a lazy weekend dinner
Fried Gnocchi with Sage and Pecorino, boil first then fry to get light gnocchi, crunchy on the outside and airy on the inside
Pumpkin Gnocchi in Browned Butter Sauce, easy to make and perfect for fall
Fried Gnocchi with Mushrooms, Walnuts Olives and Feta
Venison Braised in Red Wine, with shallots and mushrooms, serve with pasta, gnocchi or mashed potatoes