August 29, 2014 --- Leave a Comment
This is the third gnocchi recipe I have tested on my family and received the thumbs-up of approval. Using the basic gluten-free gnocchi recipe, I added two ingredients familiar to Italian cuisine: squash and cannellini beans. Looking for convenience I used two readily available, quick-and-easy products: peeled, cubed, ready-to-microwave in its own bag butternut squash (Trader Joe’s carries a 12-ounce bag), and canned beans.
Now you may, of course, peel, cube and cook your own squash in salted water until tender, and you may soak and cook your own cannellini beans. I won’t pretend that doesn’t deliver the mega-dose of flavor. You may also go one step further and toss the cubed squash in olive oil and a little salt and oven-roast it until it is caramelized.
When I have time, usually on Sunday, I often go the extra cooking mile. But for weeknights when the family wants a satisfying but festive dinner, I opt for convenience.
I pile everything into that trusty 13- by 9- by 2-inch casserole dish and finish it in the oven. With the addition of the squash and beans the dish serves eight. Add a big green salad with whatever farmer’s market ripe tomatoes you can find and you have a complete meal.
Yield: 8 Servings
- 1 recipe Gluten-Free Gnocchi , cooked, drained according to recipe directions
- 1 (12-ounce) bag of cubed, uncooked butternut squash
- 1 (15-ounce) can of cannellini beans, drained, rinsed, patted dry
- 3 tablespoons extra virgin olive oil
- ½ cup finely, freshly grated Parmigiano Reggiano cheese
- ½ teaspoon salt
- Freshly ground black pepper, to taste, optional
- Preheat the oven to 375°F.
- Pierce the bag of squash with a fork and microwave until cooked according to package directions. Alternatively, boil squash in lightly salted boiling water until just tender; drain.
- Combine gnocchi , squash, beans, olive oil, cheese, salt and pepper if using, in a large bowl and toss gently to combine, using a silicone spatula.
- Transfer the gnocchi mixture to a 13- by 9- by 2-inch baking dish that has been lightly sprayed with nonstick cooking spray.
- Bake until cheese has melted and casserole is heated through, 45 minutes.
- Bring casserole to table so all can serve themselves.
Variation: Add finely chopped fresh sage leaves to the mixture before tossing and baking. Substitute Pecorino Romano cheese for Parmigiano.
August 20, 2014 --- 1 Comment
After I made my first really good batch of gluten-free gnocchi, my family clamored for more and different sauces—nothing succeeds like success. This week’s recipe includes Italian sausage and broccoli and, with these added ingredients, serves eight. Leftovers can be refrigerated and reheated in the microwave. I don’t recommend freezing because broccoli (or any vegetable […]
August 13, 2014 --- Leave a Comment
Last week my friend Nancy brought me a wonderful present: a new, just-published cookbook, Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances, by Lynn Kirsche Shapiro (The Cherry Press, LLC, email@example.com). Just as wonderful as the cookbook was the inscription: “To Carlyn: from one family to another, sharing food and tradition, Lynn.” Lynn […]
August 7, 2014 --- 1 Comment
Gnocchi in Italian can refer to several kinds of soft noodles or dumplings made from semolina, wheat flour; flour and egg; flour, egg and cheese; potato, and breadcrumbs. The dumpling itself has been around for 2,000 years, since Roman times, and, as with most Italian foods, every region has a different version. My favorite is, […]
July 30, 2014 --- Leave a Comment
As promised, here is my last recipe for fresh farmer’s market summer corn, along with a few ideas for more fresh corn dishes. When reviewing the list of available pastas such as brown rice, quinoa, etc., I came across quite a few recent brands of gluten-free corn pasta, some imported from Italy. I decided to […]
July 23, 2014 --- Leave a Comment
Creamed corn, usually sold canned, is traditional in the Midwest and the South, both regions represented in our family. My family is Midwestern and my husband’s family comes from the south. Even before we became a gluten-free household, when summer came around and corn was in season I never opened a can of creamed corn. […]