Ricotta & Spinach Gnocchi

I hope you all had a wonderful Valentine’s Day! My day was busy, but I was able to enjoy the most delicious meal with my husband last night, and I wanted to share it with you today. I have realized in the past few years of cooking, I become frustrated with tasks that are slow and repetitive. I enjoy working fast, which is why gnocchi is something I would normally stay away from—or at least save for a Sunday afternoon, when tired, grumbling bellies are not a factor. But here, perfectly formed and forked-pressed gnocchi are thrown aside in exchange for quick rustic spheres. The taste does not suffer, and the impatient side of me could not be happier!

Oh, and what Valentine’s dinner is complete without chocolate? I bookmarked this recipe for Chocolate Cobbler the second I saw it a few months back. Right after I put my tongue back in my mouth, that is. My only regret is waiting so long to try it.

Ricotta & Spinach Gnocchi
adapted from GoodFood . serves 4

1 c packed fresh spinach
1 c packed arugula, chopped, plus additional to serve
small handful basil leaves, chopped
1 large garlic clove, minced
3/4 c ricotta
1 c flour, plus additional for rolling
2 eggs, beaten
1 c grated Parmesan cheese, plus additional to serve
1 t salt
1/2 t nutmeg
1/4 t pepper
olive oil, to serve

Bring a small pot of water to a boil. Add spinach, and turn off heat. Remove spinach after 2 minutes and transfer to colander, to drain, pressing out as much water as possible. Transfer to a cutting board and chop.

In a large bowl, combine spinach, arugula, basil, garlic, ricotta, flour, eggs, cheese, salt, nutmeg and pepper. Mix well, adding an additional 2-3 T flour, if needed. Mixture will be wet, but should be able to form into 1” balls, with floured hands. Roll each ball in a bit of flour, and place on a parchment lined baking sheet (or cutting board). Transfer to the refrigerator for 30 minutes.

Bring a large pot of water to a boil. Drop 1/4 of the gnocchi in the water, and let them sink to the bottom. When they rise to the top (about 2-3 minutes), allow them to cook for 1 minutes more. Remove with a slotted spoon, transferring to a plate. Repeat with the remaining gnocchi, in batches. Serve the gnocchi on a bed of arugula. Drizzle generously with olive oil, and sprinkle with parmesan cheese, salt and pepper, to taste.

Simple Tortellini & Spinach Soup

This is my new favorite soup for nights when I am feeling tired, uninspired or lazy. So, you know, about once a week. It combines fresh vegis with frozen tortellini in just a few simple steps. While I usually stop making soups in the warmer weather, this soup takes under 10 minutes on the stove. Perfect for the days your AC is cranking! As the season’s change, try various greens such as kale or swiss chard in place of the spinach.

Simple Tortellini & Spinach Soup
adapted from Gourmet . serves 4

2 T olive oil
4 large garlic cloves, minced
4 c vegetable broth
2 c water
1/2 t salt
1/2 t pepper
1/3 c grated parmesan cheese (plus more for garnish)
1 handful fresh basil leaves, chopped
2 c coarsely chopped fresh baby spinach
2 bags frozen cheese tortellini (apx 25 oz)

In a large pot, heat oil on medium-high and add garlic. Stir 2 minutes until golden brown. Add vegetable broth, water, salt and pepper and bring to a boil. Stir in parmesan cheese, basil, spinach and tortellini. Cook 5-8 minutes, until tortellini is tender. Season to taste with salt and pepper and transfer to individual serving bowls. Top with a drizzle of olive oil and grated parmesan cheese.

Pear, Avocado & Spinach Salad

Every night my husband asks me what we are having for dinner and I same something strange like Brie Quesadillas with Mango, Walnuts & Scallions or Lemon Risotto with Fiddlehead Ferns. He rolls his eyes and walks away wondering why we can't just have hamburgers like normal people? Then I have to remind him I am not normal and Subway is just down the street if he prefers. Except each night when we finish dinner, he says “wow that was really good”, completely surprised. Of course this salad is no exception. The ingredients are an interesting pairing, but a delicious one that I will be revisiting again and again. The salad is substantial and works well for a simple dinner with a slice of crusty bread drizzled with olive oil. But depending on who you are serving it to, you may want to make it a side, with say, hamburgers.

Pear, Avocado & Spinach Salad
adapted from Bon Appétit . serves 4

1/3 c olive oil
1/4 c seasoned rice vinegar
juice of one lime
1 T minced fresh cilantro
2 large garlic cloves, minced
pinch of cayenne pepper
6-oz baby spinach, tough stems removed
1 Anjou pear, peeled & sliced
1/2 small red onion, minced
1 avocado, peeled, pitted & cubed
1/2 c crumbled gorgonzola cheese
salt and pepper, to taste

Whisk first 6 ingredients in medium bowl. Season to taste with salt and pepper. Mix spinach, pear, and onion in large serving bowl. Add dressing and toss. Add avocado and gorgonzola, and lightly toss. Season to taste with salt and pepper.