cooking: pumpkin gnocchi in a gorgonzola cream sauce

I finally had a chance to stop by Severino before dinner and I picked up some pumpkin gnocchi. The pumpkin gnocchi was delicious – pumpkin flavor with hints of cinnamon and nutmeg. Severino was pretty awesome and I’m totally stopping by again to pick up other kinds of pasta.

Pumpkin Gnocchi in a Gorgonzola Cream Sauce
serves 3

-1 lb pumpkin gnocchi
-2 c/1 pint heavy cream
-4 oz. gorgonzola, crumbled
-2 tbsp parmigiano reggiano, grated
-freshly ground black pepper, to taste
-salt, to taste
-italian parsley, chopped

Bring salted water to a boil in large pot.

In 8″ saucepan or saucier bring the heavy cream to a boil, whisking occasionally and continue to boil until reduced by half. Turn the heat to low, add the cheeses, pepper, and salt. Continue to whisk until cheese is all melted and sauce thickens.

Add gnocchi to boiling water and cook until gnocchi floats (about 2-3 minutes). Drain and mix with sauce in large bowl.

Serve on plates with a sprinkle of parsley. Enjoy!

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cooking: linguine mushroom marsala

This recipe kinda came up spur of the moment and I didn’t follow a recipe so I was a little worried about how it would turn out. There’s probably a better way to make the sauce, but this turned out pretty well!

Linguine Mushroom Marsala
serves 4-6

-1 lb linguine
-olive oil
-1 lb portobella mushrooms, sliced
-1 1/2 tbsp shallots, minced
-1 c marsala
-1 c chicken stock
-2 c heavy cream
-salt & pepper, to taste
-3 tbsp Italian parsley, chopped

Cook pasta al dente.

In large skillet, place a few tablespoons of oil over medium-high heat. Once hot, toss mushrooms in pan. Cook for 3-5 minutes as mushrooms soften. Add shallots. Stir occasionally. Once mushrooms and shallots have caramelized, turn heat to high and deglaze with marsala. Bring to boil and reduce for about 5 minutes. Add stock and heavy cream. Reduce by half over high heat, about 10 minutes.

Season with salt & pepper to taste. Simmer on medium-low for 5 minutes. Taste and adjust as needed.

Toss pasta with sauce and parsley. Enjoy.

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cooking: three cheese hazelnut pasta

This dish came out pretty well, though I’m still not sold on having the hazelnuts mixed in. I’m not opposed to contrasting textures, but I felt that the hazelnuts didn’t do much for me. Then again, the hazelnuts I found were already shelled and peeled…probably not the form that I should have gotten them in.

Three Cheese Hazelnut Pasta
adapted from Northwest Noshings and Ramblings
serves 4-6

-1 lb fettucine
-1/2 cup sauvignon blanc
-2 cups heavy cream
-1 tbsp unsalted butter
-1 tsp shallot, minced
-1 1/2 cups chicken stock
-1/4 cup parmigiano reggiano, grated
-3/4 cup Tillamook cheddar, grated
-1/3 cup fontina, grated
-1/2 cup hazelnuts, toasted and skinned
-salt & pepper, to taste

Cook pasta to “al dente” according to box.

Saute shallot in butter over medium-high heat for two minutes. Remove from heat.

In medium saucepan, combine stock, cream, wine, and shallots/butter and reduce over medium-high until thickened. Reduce heat to medium-low. Add cheeses and whisk until a sauce forms. Salt and pepper to taste.

Toss pasta into sauce until well coated. Mix in hazelnuts. Enjoy.

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cooking: penne w/ spinach & ricotta

Serves 5-6
Adapted from Giuliano Hazan

-1 1/2 lbs. penne, cooked al dente (reserve some pasta water)
-1-2 cups pasta water
-8 oz. baby spinach
-3/4 medium yellow onion, diced
-2 tbsp butter
-1 1/2 cup ricotta
-2/3 cup heavy cream
-1/4 tsp ground nutmeg
-1/2 cup parmigano reggiano
-salt & pepper, to taste
-pecorino romano, to serve

Place an inch of water over high heat until boiling. Once boiling add a teaspoon of salt and then spinach. Cook about 5 minutes, then place in colander. Drain water out of spinach. Once drained, chop spinach and set aside.

Heat pan with butter over medium heat. Once melted and hot, saute the onion for about 5 minutes. Add chopped spinach and cook, stirring often, for 3-4 minutes. Add ricotta, cream, and nutmeg. Cook 2-3 minutes until reduced. Taste and adjust salt & pepper as needed.

In large bowl, mix pasta, sauce, and parmigano reggiano and stir until well mixed, adding pasta water as needed to help bring it together.

Serve with some freshly grated pecorino romano.

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cooking: cheese & pepper pasta w/ sauteed mushrooms & grilled asparagus

I came across this recipe for cacio e pepe (cheese and pepper pasta) in the latest issue of Saveur. I changed a few things around and served it with mushrooms and asparagus.

Cheese & Pepper Pasta
Serves 4-5

-about 20 oz. button mushrooms, cleaned and sliced
-2-3 tbsp. butter
-1/3 cup marsala
-salt & pepper, to taste

-30 spears, washed & trimmed
-olive oil
-salt & pepper, to taste

-1 lb spaghetti
-1 1/3 cup pasta water
-2 tbsp freshly ground black peppper
-extra virgin olive oil
-pasta water
-3/4 cup grated pecorino romano, plus more for serving
-3/4 cup grated parmigano reggiano

Mushrooms: Start by heating up a saute pan over medium heat and place butter in. Once heated, toss mushrooms and saute until soft and most water has evaporated. Deglaze pan with marsala. Salt & pepper to taste. Once cooked to desired tenderness, place aside.

Asparagus: Heat and oil grill pan over medium heat. Once hot, place asparagus in pan and season with salt & pepper. Grill and turn often, until skin just starts to blister.

Pasta: Prepare spaghetti according to box directions to al dente and reserve 1 1/3 cup pasta water when finished.

In medium to large (12″) skillet, heat olive oil until shimmering over medium heat. Toss in ground black pepper and cook in oil for a minute, until fragrant.

Add 1/3 cup of pasta water and bring to boil.

Once boiling, add pasta to skillet and spread out evenly.

Toss pecorino romano and parmigano reggiano over pasta and stir/mix with tongs until sauce develops, adding pasta water as needed.

Serve with vegetables and top with your choice of grated cheese.


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