Tomato Gnocchi with Prosciutto and Butter Sage Sauce

Gnocchi are various thick, soft dumplings a pasta alternative. Like many Italian dishes, there is considerable variation in recipes and names across different regions.

They may also be bought fresh from specialty grocery stores. In supermarkets, industrially-produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include tomato sauces, pesto, and melted butter.

Tomato Gnocchi with Prosciutto and Butter Sage Sauce

Ingredients:

• 1/2 Red Onion (Minced)
• 1 tbsp Garlic (Minced)
• Fresh Sage
• 1/4 cup Butter
• 1/4 cup Olive Oil
• 1/2 Pint Grape Tomatoes
• Pepper
• 125 G Prosciutto
• 500 G Tomato Gnocchi
• Parmesan Cheese

Method:

In a non frying pan add onion, garlic, olive oil and butter. Cover and simmer over low-medium heat for approximately 15 minutes to caramelize and sweeten the onions until they are slightly transparent.

Add fresh Sage leaves and pepper and continue simmering while slicing the grape tomatoes in halves.

Add halved tomatoes and cook for approximately 5 minutes to soften the tomatoes.

Add sliced prosciutto, I find using kitchen scissors is the easiest method for cutting prosciutto.

Cook for approximately 2 minutes, then add Gnocchi. Cover and allow the Gnocchi to cook in the sauce for approximately 5 minutes or until the Gnocchi is tender and soft. ( Do not over cook the Gnocchi it will become doughy and mushy).

Once the Gnocchi is cooked give it a good stir to make sure everything is completely covered and mixed correctly. Serve right away and top the dish with a sprinkle of parmesan cheese for some added flavour.

Serves 4

Rice Pasta with Spicy Sausage and Ricotta Sauce

Pasta made from rice flour or brown rice flour is typically available in health food stores although with more and more gluten-free diets grocery stores are starting to carry more of these specialized items.  It’s a great alternative to wheat flour-based noodles for individuals who are allergic to wheat or gluten.

The noodles do take a little longer to cook although I would monitor them because rice pasta is better under cooked then over cooked. Also don’t forget to put a generous amount of salt in the water before boiling the pasta is seasons the pasta internally as  it absorbs liquid and swells. The pasta dish may even require less salt overall.

You may have heard that you can avoid sticky pasta by adding oil to the pasta water. This can prevent sticking, but at a great price. Pasta that’s cooked in oily water will become oily itself and, as a result, the sauce slides off, doesn’t get absorbed, and you have flavorless pasta.

Adding oil may keep the pasta water from bubbling up and boiling over the rim, but this can be achieved by making sure you use a large pot and by reducing the heat a little.

 

Rice Pasta with Spicy Sausage and Ricotta Sauce

Ingredients:

• 1 Tbsp Olive Oil
• 1/2 Red Onion (Minced)
• 1 Tbsp Garlic (Minced)
• 3 Green Onions (Sliced)
• 4 Hot Italian Sausages
• Cherry Tomatoes (Halved)
• 1/4 Tsp Oregano
• 1/4 Tsp Red Chilli Flakes
• 300 G Ricotta Cheese
• Parmesan
• 450 G Rice Pasta

Method: 

1. In a large pot add water and a generous amount of salt, bring to boil.
   

   Tomatoes, Onions and Garlic

2. Using a large non stick frying pan add olive oil, red onion, green onion, garlic, oregano, chilli flakes and halved cherry tomatoes. Simmer over low-medium heat to allow the onion to caramelize but not burn, the onions and garlic will turn slightly transparent and sweeten up significantly!
   

   Adding the Italian Sausage

3. Slice sausage into the frying pan cover and allow to cook over low/medium heat for approximately 15 minutes or until sausage is cooked.
   

   Stir in Ricotta

4. Stir in Ricotta cheese, and continue to simmer over low heat.
5. Once pasta is cooked, drain and pour back into your boiling pot.
6. Pour your sauce from the frying pan into the pot and stir making sure your pasta is completely covered.
7. Sprinkle salt, pepper and parmesan cheese on top for extra flavour.

Serves 4 

Fried Green Tomatoes

I have never had fried green tomatoes until I was on vacation visiting my parents. They have a beautiful garden with the most amazing fresh vegetables!

There is nothing that can compare then garden fresh tomatoes, so I figured this was the best opportunity to try such a dish.

The ingredients are pretty simple, I have read some recipes before that use cornmeal as an outer coating although with the tomatoes being so fresh I didn’t want to cover their natural flavour.

These can be served as a side dish to any meal or delicious with breakfast!

Fried Green Tomato

Ingredients:

• 4 to 6 Green Tomatoes
• Salt
• Pepper
• 1 Tbsp vegetable Oil

Method:

1. Heat vegetable oil on medium heat in a non stick frying pan
2. Slice the tomatoes into 1/4 – 1/2-inch slices.
3. Salt and pepper them to taste.
4. Place tomatoes in frying pan for approximately 3 minutes or until golden.
5. Gently turn and fry the other side.