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.

Continue reading

Advertisements

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!

Continue reading