Ricotta and Potato Gnocchi with Spring Vegetables

In honor of the first day of spring I am making you a very springy gnocchi! Yes, I made two kinds of gnocchi, partiality because I enjoy being an overachiever and partiality because my dinner guest couldn’t eat a lot of dairy.

You don’t need to make both kinds of gnocchi but 1/2 and 1/2 gives you a really good balance of cheesiness and doughiness.

I’ll be honest this is a lot of work. You should chop your veggies and make your ricotta gnocchi batter ahead of time to save time.

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Spaghetti Squash with Toasted Pine Nuts, Broccolini, and Burrata

As I’ve stated in previous post, sometimes I struggle with what to post each Friday and sometimes I know exactly what I am going to make. This week I fell somewhere in between those extremes. While discussing Friday Night Pasta Dinner with a friend, she told me that pasta is the only thing she misses [in regards to a lower carb diet] which got me thinking about pastaless pasta dinner.

I went home and scoured the internet for inspiration. Most recipes involved using a spiral vegetable slicer to cut zucchini into spaghetti like spirals and then dredging the zucchini in red sauce. While I am sure many of those recipes are delicious there were two problems: a.) I just posted a spaghetti and red sauce recipe b.) I don’t own a spiral vegetable slicer. So I fell back on the spaghetti squash, yes, weird squash that textures into spaghetti. I wanted to keep it simple and light because it is after all supposed to be a “healthy” alternative, so I topped with roasted pine nuts, broccolini and burrata.

I’ll be honest after a heavy eating week this “pasta” was just what I needed!

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