Tag: marinara sauce
Herbed Ricotta and Potato Gnocchi
- 1 one pound russet potato
- ½ cup whole milk ricotta cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon fresh ground nutmeg
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh chives
- 1 egg, beaten
- ½ cup freshly ground Pecorino Romano
- 1 cup plus more flour
Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.
Marinara Sauce
- 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- Salt
- Pepper
Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.
Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese
Pasta Primavera with Rice Pasta
Another gluten free, vegetarian recipe!!
- 2 medium zucchini, chopped into ¼ inch pieces
- 1 10 oz Cremini mushrooms, chopped into ¼ inch pieces
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 1 tablespoon rosemary, chopped
- 2 tablespoons extra light olive oil
- 2 cups homemade or store bought marinara sauce
- ½ pound rice pasta, cooked
- Salt
- ½ cup Parmesan cheese
Heat a large frying pan with olive oil. Add the mushrooms and sauté on high heat for 2 to 3 minutes. Add the garlic, rosemary and shallots. Saute for another 2 to 3 minutes. Add the zucchini and sauté for another 2 minutes. Add the marinara sauce and mix well. Add the cooked pasta and mix well. Check for seasonings and top with Parmesan cheese.
Chicken and Mushroom Ragu
- 2 tablespoons extra virgin olive oil
- 1 pound dark meat ground chicken
- 10 ounces cremini mushrooms, chopped
- 2 tablespoons fresh thyme
- 4 garlic cloves, minced
- 2 medium shallots, chopped
- ½ cup red wine
- 2 cups marinara sauce
- ½ pound cooked pasta
- Salt
Heat a large frying pan with olive oil. Add the ground chicken and separate with a wooden spoon while sautéing over medium heat for 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes. Add the thyme, garlic and shallots. Saute for 3 to 4 minutes and add the wine. Mix well and scrape the bottom. Add the marinara sauce and cook for ten minutes on a simmer with the lid on. Add the cooked pasta and mix well. Check for seasonings and serve hot.
Asian Meatballs
Going with the Asian theme this week…
- 1 pound ground turkey, dark meat preferable
- ½ cup panko breadcrumbs
- 1 teaspoon sesame oil
- 2 teaspoons oyster sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tamari
- 1 egg, beaten
- Salt
- 2 green onions, chopped
- 1 inch ginger, chopped
- 3 garlic cloves, chopped
Process the green onions, ginger and garlic in a food processor. Keep aside.
Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.
- 2 cups marinara sauce
Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.
Cheesy Meatballs
As you may know I love making burgers and meatballs.. this recipe like yesterdays included ricotta cheese… very delicious!
- 1 pound ground turkey
- 1 medium shallot, chopped
- 3 garlic cloves, chopped
- ¼ cup ricotta cheese
- ½ cup shredded cheese (I used a mixture of mozzarella and parmigiano)
- 1 teaspoons salt
- 1 egg, beaten
- ½ cup panko crumbs soaked in ¼ cup milk
- 4 cups marinara sauce
Transfer turkey, shallot, garlic, ricotta, shredded cheese, salt and egg into a medium bowl. Mix well and let it sit for 2 to 3 hours. Add the panko crumbs and mix well. In the meantime, add the tomato sauce to a medium saucepan and bring to a boil. Form the meatballs and add to the simmering tomato sauce. Cook the meatballs covered with a lid for about 20 minutes. Take the lid off and check for seasonings. Serve with whole wheat spaghetti.
Pasta with Turkey and Spinach
This is a healthy one! My daughter’s friend was coming over on a Sunday and was going to stay for lunch. Kids love pasta- we all know that. It is always hard to come up with new and interesting dishes to serve them.
I had ground turkey in the fridge and decided to make a quick meat sauce. I also had a big container of freshly made marinara sauce. Instead of serving vegetables on the side, I added it into the sauce. I love making one pot meals- especially for kids. I have also noticed they tend to eat the veggies if they are incorporated into the dish.
I sauteed an onion and garlic with the meat- added the tomato sauce and spinach. That was it- so simple and delicious.
- 1 pound ground turkey meat
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon rosemary, chopped
- 1 small yellow onion, minced
- 2 cups chopped frozen spinach, thawed
- 2 cups marinara sauce
- Salt
Heat a saucepan with the olive oil. Add the turkey meat and separate meat with a wooden spoon. Cook on medium high heat for 2 to 3 minutes. Add the garlic and onion and sauté for 4 to 5 minutes. Add the spinach and sauté for another 4 to 5 minutes. Add the two cups marinara sauce and mix well. Add salt and check for seasonings. Cook, covered for 10 minutes. Serve with pasta.
Leftover Scallops with Linguini
I love when I am able to reuse my leftovers in a completely different dish. In this case, I had made seared scallops with salsa verde the day before (check the previous recipe on the blog) and decided to use the scallops in another way. I always have fresh tomato sauce in the fridge- which can be used in a variety of ways. I used it as a pasta sauce and before I knew it, I had a delicious pasta dish! I served it with a nice big salad and some wine!
- Left over scallops
- 1 cup marinara sauce, preferably homemade
- 1 cup cooked linguini
Heat up the marinara sauce in a frying pan. Add the pasta and mix well. Add the scallops and heat through without over cooking them. Serve immediately.