Celebrating Fall Equinox: One Pot Fall Vegetable Orzo and Chickpeas!

People tend to assume that I spend a lot of money on groceries. I always laugh at that, because they couldn't be more wrong! 

If anything I spend less since nearly EVERYTHING I make is from scratch! I think people who cook a lot tend to spend less on the average for that reason. Frozen foods and packaged foods are convenience foods and those will cost you big time.

Let's take this dish, for example, One Pot Fall Vegetable Orzo and Chickpeas. It calls for orzo pasta, spinach or kale, butternut squash, Parmesan cheese, broth, onion, garlic, and fresh herbs.

I could go to the store and buy pre-washed and packaged greens, packages of cubed up butternut squash, canned or boxed broth, and two kinds of herbs. All of that adds up, you're talking $15-20 just on those ingredients alone. However, I bought spinach from the produce section that I wash, dry, and chop myself. A container of already pre-washed spinach costs $3.99, mine was $1.69. A package of cubed up butternut squash yields about 2 cups for $4.99, but I bought an entire butternut squash for $4.19 and got 6 cups of squash when it was all said and done. Broth costs anywhere from $2-3 boxed up in the store, but I make mine with leftover chicken bones and vegetable peels, pretty much for free. I have chives, basil, oregano, thyme, sage, and parsley growing in abundance in my backyard that I grew from seeds for minimal costs and they save me money every week.

Moral of the story: Grow your own and also, do it yourself! Stay away from the pre-packaged stuff that you think saves you time because in the end it costs more and you get less. Plus, it's not that hard to just do it yourself! 

This was a fun dish to make. I enjoyed washing, cutting, and prepping all the veggies. I love the orange and green pops of color in the orzo and the ease of a one pot dish. Plus, this makes a ton of orzo! We had it for dinner and then I had enough for four lunches throughout the week! It was cheesy and comforting and so pretty and satisfying. I can definitely see myself making it again this fall!

One Pot Fall Vegetable Orzo and Chickpeas

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

1 tablespoon olive oil

1 sweet onion, diced

4 garlic cloves, minced

2 cups cubed butternut squash, 1/2" to 1" cubes

8 ounces cremini mushrooms, chopped*

2 cups kale or spinach*

salt and pepper, to taste

1/4 teaspoon freshly grated nutmeg

1 cup orzo

1 (14 oz) can chickpeas, drained and rinsed

2-1/2 cups vegetable stock

1/3 cup Parmesan cheese

fresh herbs, such as parsley, chives, sage, thyme, etc. for topping

Note: I left out the cremini mushrooms because we aren't big mushroom fans. I used spinach instead of kale because the spinach just looked better.

Heat the olive oil in a large skillet or dutch oven over medium heat. Stir in the onions and garlic with a pinch of salt and pepper. Stir in the butternut squash with another pinch of salt and pepper. Cook for 5 to 6 minutes, until the squash is beginning to get tender.

Stir in the mushrooms. Cook for 5 minutes, until soft. Stir in the kale or spinach, cooking for another few minutes until it wilts. Stir in the nutmeg and if you think it needs it, another pinch or two of salt and pepper.

Stir in the dry orzo pasta. Stir in the chickpeas. Pour in the vegetable stock and let the mixture come to a boil. Reduce it to a simmer, cover the pot, and cook for 15 minutes, until the orzo absorbs the stock and is plumped up. If the orzo isn't finished, cook for a few minutes more. The mixture still might be wet. If it seems too wet and the orzo is fully cooked, cook it for 5 minutes, stirring often, with the lid off.

Stir in the Parmesan cheese. Top with fresh herbs and serve! 

Fall Equinox @ I Heart Cooking Clubs!
 

Giada's Fried Cheese-Stuffed Zucchini Blossoms {A Fun Summer Appetizer}!

 So I was finally able to score some beautiful zucchini blossoms at the farmer's market and I was able to buy enough to make two recipes! The first recipes I was shared was Ina Garten's Zucchini Flower and Leek Frittata (click here for that) and also this recipe for Giada Delaurentiis' Fried Cheese-Stuffed Zucchini Blossoms!This is a pretty simple recipe but it does require some finesse and preferably....small hands! You've got to open up these delicate zucchini flowers, remove the stamen, rinse and fill with the cheese mixture below, then twist the flowers to seal.

The cheese mixture is a combination of goat cheese, cream cheese, heavy cream, basil, green onion, and salt and pepper. I think you could simply some of that by buying different flavors of goat cheese and/or cream cheese and make the filling your own if you like! 

Then you make a simple tempura batter consisting of flour, salt and sparkling water and VERY CAREFULLY dip the stuffed flowers in the tempera and fry them in the oil. This takes some finesse and tender loving care, but is overall easy. 

I liked this fried zucchini flower recipe so much better than Ina's Zucchini Flower and Leek Frittata. The texture of the zucchini flowers in the frittata was somewhat soft, hard to cut, and maybe a little slimy or less than pleasing. The texture in Giada's Fried Cheese-Stuffed Zucchini Blossoms was way better. I loved the light crispy batter on these zucchini flowers and they were really tasty dunked in some marinara. Now for the ultimate question: Would I try to source zucchini flowers again? Would I make this recipe again? No, I don't think so. While I enjoyed cooking with zucchini flowers and trying two different recipes, it's not something that I loved or would seek out and make again. But, I am very happy to have tried it and crossed it off my list!

Fried Cheese-Stuffed Zucchini Blossoms

Adapted from Food Network

by Giada De Laurentiis

Makes 8

1 cup all-purpose flour

1 cup sparkling water

3/4 teaspoon salt, plus extra for seasoning

1/3 cup (2 ounces) goat cheese, at room temperature

2 tablespoons (1 ounce) cream cheese at room temperature

2 teaspoons heavy cream

1 tablespoon chopped fresh basil leaves

1 green onion, finely chopped

black pepper

8 zucchini blossoms*

vegetable oil, for frying

Optional: marinara sauce for dipping

*Cook's Note: Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter. 

 In a medium bowl, whisk together the flour, water, and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1-1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350F (if you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favorite marinara sauce or vinaigrette.

 June IHCC Potluck @ I Heart Cooking Clubs

Creamy Lemon Zucchini Spaghetti To Celebrate The Summer Solstice!

One of the dishes I love to eat most in the summertime is a cheesy vegetarian pasta laden with fresh veggies and herbs. I literally dream about it all year!

Luckily, How Sweet Eats just posted this Creamy Lemon Zucchini Spaghetti that is right up my alley. It was kismet because I happened to have all the things on hand: spaghetti, lemon, Parmesan, cream, and lemon then also fresh baby zucchini from the farmer's market, as well as fresh basil and chives from my garden. I love it when things come together like that!

Think of this pasta dish as a creamy summertime pasta dish that is lighter than most cream-based pasta dishes. The way we accomplish the lighter feel is by using 2 cups of starchy pasta water and just 1/2 cup of cream. When you marry the caramelized cooked down zucchini with the pasta and the pasta cooking water you get a creaminess that only calls for very little cream. Also, Parmesan cheese is a lighter cheese, and when you add the Parmesan in stages, alternating the starchy pasta water, it produces creamy cheesy results for a lot less calories.

I'm gonna say, this might be THE pasta dish of the summer! It's economical, it's easy, and it's everything you crave in a pasta dish, creamy and comforting but with the bright pop fresh zing of summertime produce, veggies, and lemon zest. I also think it's very kid-friendly because most kids are veggie-averse and with the zucchini shredded and cooked down, you really don't notice it as much. 

What is your favorite summertime pasta dish?  

Creamy Lemon Zucchini Spaghetti

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

3 to 4 cups freshly grated zucchini, before squeezing

2 tablespoons butter

1 tablespoons olive oil

salt and pepper, to taste

4 garlic cloves, minced

1 pound spaghetti or other long noodle

1/2 cup heavy cream

2 tablespoons freshly grated lemon zest

1/3 cup finely grated Parmesan cheese

1/2 cup chopped fresh basil, plus more for topping

3 tablespoons chopped fresh chives

1/3 cups Parmesan cheese

Freshly grate the zucchini. Place it in a large kitchen towel and squeeze out as much of the liquid as possible.

Heat the butter and olive oil in a large skillet or dutch oven over medium heat. Add the zucchini with a big pinch of salt and pepper. Stir to toss. Cook, stirring over, until the zucchini melts down and becomes caramelized, about 20 to 25 minutes (mine only took about 10-12 minutes). Stir in the garlic.

While the zucchini cooks, bring a pot of salted water to boil and cook the spaghetti. When its finished, reserve 2 cups of the starchy pasta water.

Transfer the pasta to the pan with the zucchini - you can take it right from the pot and place it in the zucchini skillet. Add 1 cup of the reserved starchy water and the heavy cream. Stir and toss until combined. Stir in the lemon zest and the finely grated Parmesan.

Add another 1/2 cup of the starchy water, stirring to combine. Add in the fresh basil and chives. Taste and if needed, add in more salt, pepper or lemon zest or Parmesan. 

Top the pasta with the Parmesan and a bunch of fresh basil. Serve immediately!

 Summer Solstice @ I Heart Cooking Clubs!

Ina Garten's Zucchini Flower and Leek Frittata {A Thing of Beauty}

I am my Lost Kitchen Era, where I am obsessed with Erin French's The Lost Kitchen show, restaurant, food, plating, and all the edible flowers she uses to garnish her dishes! I love how Erin goes to the local farms and is inspired by what is in season to make beautiful dishes. 

I wanted to create a Lost Kitchen dish in my own kitchen, so I went to the Lexington, Kentucky Farmers Market and I found zucchini flowers! I was so excited because I had never cooked with zucchini flowers before.

So I turned to the one and only queen, Ina Garten and I found her recipe for Zucchini and Leek Fritatta. This was a major win as it allows me to really channel the whole edible flowers vibe of The Lost Kitchen.

I searched the market for the rest of the ingredients needed: pancetta, leeks, baby zucchini, fresh thyme, eggs, half and half, Gruyere, and fresh basil. This added up to be a pricier dish than most recipes I cook, but that's ok, because as I shared above, I'm in my Lost Kitchen Era and I have a major need to cook with edible flowers.

This was more laborious than most dishes, with a lot of prep, as I had to clean the zucchini flowers, removing the stamen, and dry them. I had to cut and wash the leeks, which was a rather sandy and dirty task.I had to cut and wash the basil, the thyme, the zucchini. Cut and cook the bacon. Shred the cheese. Crack and beat 8 eggs. Cook the frittata filling. It was more involved than your regular everyday frittata, but no worries, this was THE FRITTATA to end all fritattas! It was going to be adorned with the most beautiful zucchini flowers. Doesn't it look gorgeous going into the oven?

Doesn't it look gorgeous coming out of the oven? I mean wow...It's stunning! Ina says to allow the frittata to cool for five minutes and then cut into it. I am dying to see how it all tastes.

The frittata slices perfectly and each person gets their own zucchini flower with their portion, how brilliant! The frittata is brimming with zucchini, zucchini flowers, bacon, leeks, and my favorite...Gruyere cheese. I love all these ingredients so much!

I go to take a long awaited bite and the zucchini flower is soft and baked into the frittata. It is an odd texture, soft and hard to cut into, the whole flower wants to stay together. Something about the flavor and texture is not appealing. I push the flower off and take a bite of the egg and filling, the flavors are too strong and overpowering. I take another bite and something here is just not working. I keep taking bites because I love all the ingredients, it appears to have baked up perfectly, and Ina Garten has never let me down, but the dish just didn't work for me. I am, however, very happy to have made the dish and finally get a chance to work with zucchini flowers. I like to try new things even if they don't work out. I do have another zucchini flower recipes up my sleeve, so stay tuned for that. The verdict is still out!

 Seasonal and Local Produce @ IHCC

 

Roasted Asparagus with Parmesan Breadcrumbs

My new favorite thing is making fresh Parmesan Breadcrumbs. You cook fresh breadcrumbs on the stove top with butter and olive oil until golden brown and toasty, then you add in lots of Parmesan cheese and the Parmesan clusters together with the breadcrumbs to create cheesy clusters of hot crunchy bread and cheese. It's good on pasta dishes and great on green veggies! Give it a try on asparagus like I've done here, or on broccoli! It's delicious!

 Roasted Asparagus with Parmesan Breadcrumbs

Adapted from Food Network

by Giada De Laurentiis

Serves 4

1 pound asparagus, trimmed

1 tablespoon olive oil

salt and freshly cracked black pepper

1/2 cup fresh breadcrumbs

1/4 cup Parmesan cheese

1 tablespoon butter

1 tablespoon olive oil

For the Asparagus: Preheat the oven to 400F. Snap or cut the dry steam ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. 

For the Parmesan Breadcrumbs: Add 1 tablespoon butter and 1 tablespoon olive oil to a medium skillet and allow butter to melt. Add breadcrumbs and cook, stirring, until golden brown, about 5-7 minutes. Add in Parmesan cheese, stirring, allowing the Parmesan to marry with the breadcrumbs and create clusters. 

Plate the asparagus and arrange the Parmesan Breadcrumbs over the asparagus. Enjoy!

Spring Brunch @ IHCC

Broccoli Shells and Cheese

 We love a pasta with broccoli dish, so I tend to make different variations of them often. When I saw this one on the How Sweet Eats blog I knew right away I needed to try it.

I changed the original directions up a bit. How Sweet Eats cooks the broccoli for 2 minutes, before adding the pasta. I like to start cooking the pasta first and then add the broccoli to the pasta in the last few minutes and drain them together, so my directions below reflect that.

The pasta was extremely creamy - as in the creamiest around, but next time I'd like to spice up the cheese sauce a little with some garlic and onion and maybe some red pepper flakes. The unctuous creaminess is there, it just needs a little more flavor.

Broccoli Shells and Cheese

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4-6

1-1/2 cups broccoli florets (about 2 heads, cut smallish)

16 ounces pasta shells

1-1/2 tablespoons butter

1-1/2 tablespoons all purpose flour

1 cup whole milk

1 cup heavy cream

2 tablespoons cream cheese

16 ounces grated sharp cheddar cheese 

salt and pepper, to taste

Bring a large pot of salted water to a boil. Add the pasta and cook to package directions. Depending on how soft you'd like your broccoli, add the broccoli in the last few minutes that the pasta is cooking. If you'd like your broccoli more firm, add it for the last 2-3 minutes. If you'd like your broccoli a little softer then 4-5 minutes will do. When pasta and broccoli are done to your liking, drain.

While the pasta (and broccoli) are boiling away, make your cheese sauce in a medium size pan. Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour to create a roux. Whisk and cook until it's golden and smelling nutty, about 2 minutes. Add the cream and milk slowly, allowing it to steam and thicken up a bit. Stir in the cream cheese until it melts. Turn off the heat and add the shredded cheese in handfuls, mixing until completely melted.

Mix the cheese sauce into the pasta and broccoli and stir until combined. Enjoy!

Potluck Week @ IHCC

Smoked Sausage and Potato Soup

 My family really enjoys smoked sausage, so when I saw this recipe for Smoked Sausage and Potato Soup on the How Sweet Eats blog this week, I knew I had to make it!

The recipe calls for Yukon Gold potatoes, but you could use regular old russet potatoes if you like. The Yukon Gold potatoes hold up better and retain their shape, making more of chunkier potato soup with a thinner broth. The russet potatoes will break down into the soup, creating a thicker soup, with not as many chunks of potato. Use what you like best or use what you have on hand!

I used the Yukon Gold potatoes that the recipe called for and my family loved the flavor and texture of the soup. They thought the sausage to potato ratio was right on point and especially liked dunking their crusty bread into the flavorful broth. They said the soup was hearty and satisfying and gave it bonus points for being a little different than your everyday soup.

 

Summer Sausage and Potato Soup

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

salt and pepper, to taste

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1 package smoked sausage, sliced into rounds

2 pounds yukon gold potatoes, cut into chunks

5 cups chicken stock

3/4 cup heavy cream

1 tablespoon all-purpose flour

4 cups shredded kale or spinach

Note: Feel free to use russet potatoes if that's what you have on hand. The russet potatoes will break up and help to give you a thicker and creamier soup. The yukon gold potatoes will hold their shape and your end result will be a more brothier soup.

Heat the olive oil in a large stock pot over medium-low heat. Add the onions and the garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the paprika and oregano.

Add in the sausage. Cook, stirring often until the sausage browns a bit on both sides, another 5 to 6 minutes.

Add in the potatoes and the stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook until the potatoes are tender, about 12 to 15 minutes.

Whisk or shake together the cream and flour until combined. Pour the mixture into the soup and bring it to a boil. Reduce to a simmer and cook for another 5 minutes, stirring often, until thickened.

Taste the soup and season with more salt and pepper if desired. Stir in the kale. Cook for 5 more minutes until the kale wilts a bit and serve! 

Ina Garten's Broccoli and Bowties

 

I remember when Ina made this Broccoli and Bowties dish on her cooking show way back in the aughts. Gosh, that was a long time ago. Ina was about 20 years younger and so was I. 

I put this dish on my "to-make list" and then proceeded not to make it for about 20 years. Such is life! 

Back then my "to-make list" felt 20,000 pages, it was quite literally ever-ending. In fact, I used to have nightmares that someone was trying to kill me and in my dream I would be thinking, "wait, you can't kill me yet...I have too many recipes I want to cook first."

Now it's years later, I've shared over a thousand recipes on this blog, and I still feel that way. I still have a million recipes I'd like to make and there is just simply not enough time, especially lately.

I'm going on my 12th week of being quite sick and eating a limited diet. However, I do miss cooking and my husband is a pasta and broccoli lover, so I thought this was the perfect easy peasy dish for me to make him.

Ina likes her broccoli to be firm-tender in this dish, but my husband likes his broccoli a little softer. This is why if you've seen Ina's version her dish looks quite different than mine. My version looks green because the broccoli cooks longer, breaking up, and creating more of a sauce with the Parmesan, butter, oil, and garlic. My husband prefers my version of this dish because the broccoli seems to go further and becomes saucier and is just more broccolier! Look at me creating new words! Either way you make it, this dish is a winner and perfect for this time of year.

Broccoli and Bowties

Adapted from Barefoot Contessa Family Style

by Ina Garten

Serves 6-8

8 cups broccoli florets

salt

1/2 pound farfalle (bowtie) pasta

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon minced garlic

zest of 1 lemon

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1/4 cup toasted pignoli (pine) nuts

freshly grated Parmesan cheese, optional

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bowtie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and the oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using and serve.

Ingredients You Love @ I Heart Cooking Clubs

Sweet Potato Chili Cheese Rounds

  I have been living off of sweet potatoes and chili this fall, so when I saw this dish these Sweet Potato Chili Cheese Rounds it's like it was just made for me!

Jessica of How Sweet Eats mentions that she always seems to have lots of chili in her freezer. Me too! In fact, I had some of her Maple Turkey Chili in my freezer so I thawed it and set about making this recipe. I thought the maple in the chili would be a perfect pairing with the sweet potato rounds, and turns out it was.

If you happen to have chili on hand, then this is a really easy dish. You simply cut and saute some sweet potato rounds until they are golden brown and cooked through. Then you place them into a skillet, top with cheese, broil until the cheese is melted, then top with the warmed chili and toppings. 

It is fast, it is healthy, and it is really delicious and satisfying! I loved this and will be making it again!

Sweet Potato Chili Cheese Rounds

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2-4

2 large sweet potatoes, cut into 1/2 inch rounds

2 tablespoons oil

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

6 ounces mozzarella, grated

1-1/2 cups leftover chili, warmed

1 avocado, sliced

1/3 cup plain greek yogurt

3 green onions, sliced

 2 tablespoons fresh cilantro

Note: You can feel free to make this recipe your own. The recipe was written using fontina cheese, but I used mozzarella. Originally the dish was topped with avocado, greek yogurt, green onions and cilantro but I was working with what I had and just used greek yogurt and chives.

Heat a large skillet over medium heat and add the oil. Place the sweet potato rounds in the oil and cook until crispy, about 6-8 minutes per side. Remove the potatoes from the skillet and place them on a paper towel to remove any excess oil. Season them with the salt, pepper, and paprika.

 Turn on your broiler in your oven. Layer the sweet potatoes on a baking sheet or in a skillet and cover them with the cheese. Broil them until the cheese is golden and bubbly, 1 to 2 minutes. Remove from the oven and immediately top with the chili, avocado, yogurt or sour cream, green onions and cilantro and serve!

Ina Garten's Maple Roasted Honeynut Squash {The Best Autumn Side Dish}!

 

It turns out my new love is these precious baby honeynut squash. Wowza! They are so delicious...sweet and creamy and just so savory and comforting! I've been eyeing these little honeynut squash in cookbooks for awhile now, but I just saw them at Costco yesterday and I might've squealed. They're so little they fit in your hand and well, I knew instantly that I was making Ina's Maple Roasted Honeynut Squash!

Be careful cutting them in half lengthwise, because it is quite difficult and we don't want any accidents. That would just get in the the way of your complete and total enjoyment of these little precious gems!

 I've seen recipes where you can top these beauties with toasted nuts and/or seeds, cheeses, and all things spicy like chipotle or red pepper flakes. HOWEVER, I would urge you to try Ina's recipe, made simply with: the squash, butter, brown sugar, maple syrup, and salt and pepper. It simply can't be beat. These are just so dang good. They're like addictive good. Sweet and savory, creamy, and just oh so comforting. The little squash cavity holds all the buttery brown sugar goodness and you can just spoon bites and dunk it away. It is insanely delicious. Trust me, because I was meant to eat one half and I ended up eating two halves, or one whole baby squash. If you're a squash lover, please get your hands on these babies and try this recipe. It's heavenly!

Maple Roasted Honeynut Squash

Adapted from Food Network

by Ina Garten

Serves 6

3 honeynut squash (2-1/2 to 3 pounds total)

4 tablespoons (1/2 stick) butter, small diced

4 tablespoons light brown sugar

salt and freshly ground black pepper

pure maple syrup

Preheat the oven to 400F. Cut the squash in half lengthwise through the stems. Scoop out and discard the seeds. Place the squash halves on a sheet pan, cut-sides up, distribute the butter and brown sugar evenly among the cavities of each and sprinkle generously with salt and pepper. Roast for 30 to 40 minutes, until tender. Drizzle with maple syrup and serve hot. 

Pumpkin Party @ IHCC

Sheet Pan Suppers #1: How Sweet Eats Tomato Basil Gnocchi

 

Now that school has been back in session for about a month,  I'm looking for quick, easy, and yummy meals during the week. Sheet pan meals can be tricky since not everything cooks in the same amount of time, but this Tomato Basil Gnocchi from How Sweet Eats is an example of how a sheet pan supper can come together wonderfully!

This Tomato Basil Gnocchi is my formal goodbye to summer. As the temperatures take a big dip here on the east coast, we are harvesting the last of our tomatoes and herbs and getting ready for sweater weather. I gather the last of my basil to make some fresh homemade pesto. 

In ten minutes I can put together this Tomato Basil Gnocchi. All I need to do is toss my gnocchi with the cherry tomatoes and pesto and add some extra virgin olive oil, oregano, basil, garlic powder, red pepper flakes, salt and pepper and Parmesan. Give it all a toss and roast it in the oven for 20-25 minutes.

I am always ready for autumn, but it is always hard to let summer go. This recipe has all the flavors of summer with the tomatoes and basil. It also manages to taste both fresh from the tomatoes and herbs but satisfying with the comforting gnocchi. A real winner! I could see myself making this again, maybe even before next summer!

Tomato Basil Gnocchi

Adapted from Everyday Dinners

by Jessica Merchant

Serves 2-4

 

1 (16-ounce) package uncooked potato gnocchi

nonstick cooking spray

1-1/2 cups grape tomatoes, some cut in half

3 tablespoons extra-virgin olive oil

1/4 cup pesto

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

pinch of crushed red pepper flakes, plus extra for garnish

1/4 cup freshly shaved Parmesan cheese, for topping

 

Preheat your oven to 425F. Spray a baking sheet with nonstick spray. Spread the gnocchi and tomatoes out on the prepared baking sheet in a single layer. Drizzle with the olive oil and toss. Spoon on the pesto and toss until everything is coated. Sprinkle with the garlic powder, salt, pepper, oregano, dried basil, and red pepper flakes and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well.

 

Roast for 20 to 25 minutes, tossing once during cook time. Serve the gnocchi immediately. Sprinkle with the Parmesan, additional red pepper flakes, and fresh basil.

Welcome How Sweet Eats @ IHCC!