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< Back Potato Gnocchi Prep Time: 40 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Potato gnocchi are a type of fresh Italian pasta usually made from potatoes, flour and eggs. Ingredients For Potato Gnocchi 500 g (1,1 pound) of potatoes 150 g (1 cup) of “00” flour 1 medium egg 1/2 teaspoon of fine salt For the Seasoning 30 g (1/3 stick) of unsalted butter 3 or 4 sage leaves freshly ground black pepper grated parmigiano cheese Preparation The ingredients are combined to form a soft dough, which is then cut into pieces and rolled into cylinders. The cylinders are then cut into small portions and pressed with a fork or gnocchi board to create indentations. They are then boiled in salted water until they float to the surface. Potato gnocchi can be served with a variety of sauces and toppings, such as meat sauce (such as Bolognese sauce), tomato sauce, marinara sauce, butter and grated parmigiano cheese as in this recipe. They can also be fried or baked to create a variety of tasty dishes, as for example Gnocchi alla Sorrentina. A popular traditional Italian dish, potato gnocchi are loved around the world for their delicate flavor and soft, creamy texture. Follow this gnocchi recipe with all the step-by-step secrets to making homemade gnocchi and you’ll bring the best potato gnocchi to the table. The softest and most delicious ever, with the delicate and dominant flavor of potatoes, perfect with any type of sauce. Kitchen Tools and Equipment To make potato gnocchi you definitely need a pastry board to knead and cut the gnocchi. We recommend this reversible Wooden Pastry Board with engraved ruler and pie board template. Really lovely and useful! You can cut gnocchi just fine with a well-honed knife. But if you want something fancier and always useful in the kitchen, try checking out this multi-purpose stainless steel Bench Scraper-Chopper-Cutter. Traditionally, the gnocchi are rolled lightly on a wooden gnocchi board at the end to give them their famous aesthetic shape. You can conveniently use a fork to do this. But have a look at this really nice Gnocchi Board Set . Finally you need a Stainless Steel Potato Ricer and Masher . How to Make Potato Gnocchi: Step 1) – Peel and wash the potatoes in fresh water. Place the potatoes in a large pot of cold, salted water. Boil the potatoes with the skin on so they absorb less water. Bring to a boil and cook for 20 to 40 minutes, depending on the size of the potatoes. Occasionally use a fork to check for doneness. When cooked, drain and set aside until cool enough to handle but still warm. Then peel the potatoes. An easy way to peel the potato is to stick a fork in it and peel it with a knife. Put the flour on your work surface and make a well in the center. Place the potatoes in a potato ricer and mash them right on top of the flour. Step 2) – In a separate bowl beat the egg with a fork and add the fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes. Step 3) – Knead the ingredients with your hands, quickly and briefly. Long kneading will make the dough sticky. Potato gnocchi dough should be kneaded lightly, possibly while the potatoes are still warm, because the heat helps the ingredients come together. Quickly form a ball. If the dough is too soft and sticky, add 1 teaspoon potato starch instead of flour. You want a soft but firm ball. Step 4) – Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (1/2 inch) wide. If it’s too long, cut it in half and work one piece of rope at a time Step 5) – Cut the dough roll every 2 cm (about 1 inch) to make small cylinders. Set aside on a lightly floured surface. Repeat with the rest of the dough. You can now use a previously floured gnocchi board. Slide your gnocchi onto the gnocchi board, pressing lightly with your thumb in the center. If you like, you can place a fork on your work surface and push each gnocchi from the base of the fork tines upward into a decorative shape. Continue to make the potato gnocchi until all the dough is done. Allow the gnocchi to sit at room temperature for 20 minutes before cooking. Why do the Potato Gnocchi Need to Rest Before Being Cooked? Gnocchi are a type of pasta made from potatoes and flour, and resting at room temperature before cooking is important for two main reasons. First, it allows the gnocchi to dry slightly, making them less moist and easier to work with. This way the gnocchi will hold their shape during cooking and will not fall apart in boiling water. Second, resting at room temperature allows the starches in the potatoes and flour to absorb the moisture in the gnocchi themselves. This process makes the gnocchi more compact and less chewy, creating a better texture during cooking. We recommend that the gnocchi be allowed to rest at room temperature for at least 20 to 30 minutes before cooking. How to Cook Potato Gnocchi Step 1) – Now you need to cook the gnocchi. Fill a large pot with water and bring to a boil. When it comes to a boil, add the coarse salt. Then add the gnocchi a few at a time, stirring once or twice to make sure they don’t stick. Cook until the gnocchi float to the surface. Step 2) – When they float to the surface, remove them with a slotted spoon and place them in the saucepan with the sauce. Now let’s see how to make the butter and sage sauce. How to Make Sage Butter Gnocchi Melt the butter in a skillet over medium heat and add the sage. Drain the gnocchi with a slotted spoon and add them to the skillet. Cook for 1 to 2 minutes, stirring. Add the grated Parmigiano and freshly ground black pepper. Stir and serve. What’s the Best Sauce for Seasoning Potato Gnocchi There are many homemade sauces that work well with gnocchi. As we’ve seen, sage and butter is probably the easiest. If you don’t like the flavor of sage, just add butter and Parmigiano-Reggiano: quick, easy, and rich. Probably the most popular sauce is a simple tomato sauce made with sauteed garlic, tomato passata and basil. If you add pieces of fresh mozzarella to the tomato gnocchi and put it in the oven for 10 minutes, you get the famous gnocchi alla Sorrentina! Another very popular gnocchi sauce in Italy is pesto. Try gnocchi with Bolognese sauce. Why not! Finally, how about Gnocchi al Gorgonzola? In a bowl, melt some Gorgonzola in the microwave, add the gnocchi and a little grated Parmigiano. Stir and serve! How to Store Potato Gnocchi Uncooked potato gnocchi cannot be stored in the refrigerator, because they would immediately turn dark. You can let them rest at room temperature and covered for no more than 30 minutes. Leftover cooked gnocchi may be refrigerated in an airtight container for up to 1 day. Reheat in the microwave. Can I freeze Potato Gnocchi? To keep the gnocchi for a long time, freeze them. Here’s how: Place the potato gnocchi on floured trays (wood, plastic, or cardboard), well apart. Place the trays in the freezer. Wait 2/3 hours, then put them in plastic food bags and put them back in the freezer. Do not put the freshly made gnocchi in plastic bags when they are still soft or they will stick together! Cook the frozen gnocchi in boiling water (as described above) directly from the freezer. This will give them the softness and texture of freshly made potato gnocchi. What is the Best Potato to Make Potato Gnocchi? When making potato gnocchi, it is best to use a dry, starchy variety of potato: the mashed potato will be less liquid and therefore require less flour. Less flour also means a better result; you will taste the authentic taste of potatoes. The perfect potato is an old potato, not a new potato. New potatoes contain more water, which absorbs too much flour. So if you can, use old, red-skinned potatoes. We recommend Russet or Yukon Gold potatoes. What is the Best Flour for Gnocchi? Use an all purpose flour, even better if it’s a “00” flour. The latter will make your gnocchi even softer and more tender. To get the best potato gnocchi, pay attention to the amount of flour used to make the dough. The smaller the amount of flour used, the softer and more palatable the gnocchi will be. The right proportion of flour to be added to boiled and mashed potatoes is about 30% of the weight of the potatoes, maximum. Previous Next

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< Back Grandma's Corn Pudding Prep Time: 10 Minutes Cook Time: 1 Hour Serves: 1 (2-quart) casserole Level: Beginner About the Recipe Grandma's corn pudding is comfort food at its best. This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custard pudding that will be a welcome addition to your holiday table. Ingredients 5 large eggs ⅓ cup butter, melted and slightly cooled ¼ cup white sugar ½ cup milk ¼ cup cornstarch 1 (15.25 ounce) can whole kernel corn, drained 2 (14.75 ounce) cans cream-style corn Preparation What Is Corn Pudding? Corn pudding is a creamy side made with stewed corn, butter, and milk. It often features a thickening agent, such as cornstarch, to make the dish extra decadent. Corn pudding originated in the American South and can be served all year long, but it's frequently associated with Thanksgiving. How to Make Corn Pudding You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this old-fashioned corn pudding casserole: 1. Whisk the eggs, then whisk in the milk, butter, sugar, and cornstarch. 2. Stir in the drained canned whole kernel corn and cream-style corn. 3. Pour mixture into the prepared casserole dish and bake until golden brown. How to Store Corn Pudding Allow the corn pudding casserole to cool, then transfer the leftovers to an airtight container. Store in the refrigerator for up to five days. Reheat until warmed through in the oven or in the microwave. Can You Freeze Corn Pudding? Yes, you can freeze corn pudding for up to three months (though since it is dairy-rich, the texture may change a bit during the thawing process). If you plan to freeze corn pudding, it's best to cook it in a foil pan. Allow it to cool completely, then wrap the whole pan tightly in storage wrap. Wrap it tightly again in at least one layer of aluminum foil. Thaw in the refrigerator overnight and reheat until warmed through in the oven or in the microwave. Directions Step 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish. Step 2 Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish. Step 3 Bake in the preheated oven until golden brown, about 1 hour. Previous Next

< Back Sloppy Joe Seasoning Mix Prep Time: 5 minutes Cook Time: Serves: 3 tablespoons of mix for 6 sloppy joes Level: Beginner About the Recipe Ingredients 1 tablespoon dried minced onion 1 teaspoon dried green pepper flakes 1 teaspoon salt 1 teaspoon cornstarch ½ teaspoon granulated garlic ¼ teaspoon dry yellow mustard ¼ teaspoon celery seed ¼ teaspoon chili powder Preparation Mix ingredients and store in an airtight container. 3 tablespoons of mix are enough for 6 servings of sloppy joes Previous Next

< Back Empanadas (Thanksgiving Leftover Recipe) Prep Time: 20 minutes Cook Time: 20 Minutes Serves: 6 Level: Beginner About the Recipe Empanadas made with Thanksgiving leftovers: Use Thanksgiving leftover turkey, ham, mashed potatoes or stuffing, gravy etc baked into homemade or store-bought pie crust. Freeze empanadas for easy weeknight meals! Ingredients 2 pie crusts 3 tablespoons melted butter Thanksgiving Leftover Filling Ideas: 1 tablespoon turkey or ham - cut into 1 " pieces 1 tablespoon dressing 1 tablespoon mashed potatoes 1 tablespoon sweet potatoes 1 tablespoon cranberry sauce 1 tablespoon roast veggies 1 tablespoon gravy Preparation On a floured board, roll out pie dough thinner than the average crust. Cut dough into 6" circles: use the other side of an empanada cutter or a small upside down bowl to cut the dough into circles. One pie crust will make 6 empanadas. Place 2-3 tablespoons of filling on one side of the pie dough. If they are overfilled, the press won't close and seal. Close the empanada maker, and seal the edges. Or, fold dough in half with filling, and press the edges closed with the tips of a fork. Place empanadas on a parchment lined baking sheet. Brush with melted butter. Bake at 375 for 20-25 minutes pie crust until edges are golden brown and baked. Notes empanada press: You don't NEED an empanada press, but it does the job really fast and they are inexpensive. If making your empanadas by hand, simply fold over the pie crust over your filling, and use a fork to seal the edges. TIP: Do not overfill your savory hand pies, if they are overfilled, the press won't close and seal. pie crusts: One pie crust will make 6 empanadas. leaf decorations: Use your extra pie crust to make pretty leaf decorations. freezable: Empanadas are f reezable, making them perfect for meal prep. You can also freeze these in airtight containers, and then bake for fast weeknight dinner meals or lunches. Previous Next

< Back Mile High Biscuits These biscuits make the ultimate biscuits and gravy or better yet, they go really good with homemade Chicken Noodle Soup. Who says that eating food storage is yucky? I’m thinking that it is nothing but yummmmmy! Previous Next

< Back Pear Upside-Down Graham Cake Prep Time: 25 Minutes Cook Time: 25 Minutes Serves: 10 Level: Beginner Ingredients Base: 3 ½ tablespoons unsalted butter, cut into pieces ¼ cup dark brown sugar 3 pears - peeled, cored, and sliced Batter: 1 ½ cups graham flour 1 cup all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon kosher salt ½ teaspoon ground cinnamon ½ cup unsalted butter, at room temperature ½ cup packed dark brown sugar ¼ cup grapeseed oil 2 tablespoons honey 3 large eggs 1 teaspoon vanilla extract 1 cup whole milk Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper. Step 2 Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside. Step 3 Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl. Step 4 Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition. Step 5 Pour batter carefully over the pears. Smooth the top. Step 6 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely. Cook's Notes: Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill(R) brand. If you don't have a 9-inch pan with 2-inch sides, fill your pan 3/4 of the way and bake any remaining batter as muffins. Previous Next

< Back Tortilla (wheat or white) Prep Time: 15 min Cook Time: 10 min Serves: Level: Beginner About the Recipe Ingredients 3 cups flour – your preference 1 teaspoon salt 1 teaspoon baking powder ¼ cup oil (olive oil is the healthiest to use, but any vegetable oil is acceptable) 1 cup warm water Preparation Mix dry ingredients, add wet ingredients and knead until you have a smooth ball. Cover for a bout 10 minutes with a moist cloth and let it rest. Divide up into 12 equal balls and roll out, thin (they will thicken up a bit when they cook.) Do not use flour to roll them out because when you cook them the flour will burn. If they happen to be a little too moist, just lightly dust the ball before rolling out. Fry the tortillas on medium high heat, with NO oil (that will make it crispy), on a cast iron skillet. When the tortilla starts to puff up, turn it over until it starts to puff up again and then remove from heat. These are very soft, very tasty tortillas.

< Back Yummy Sweet Potato Casserole Prep Time: 20 Minutes Cook Time: 45 Minutes Serves: 12 Level: Beginner About the Recipe This baked sweet potato casserole topped with a delicious pecan topping is so good and creamy — my family begs me to make it every Thanksgiving and Christmas! Try this recipe and I'm sure it will become your new tradition. Ingredients Sweet Potatoes: 4 cups peeled, cubed sweet potatoes 2 large eggs, beaten ½ cup white sugar ½ cup milk 4 tablespoons butter, softened ½ teaspoon vanilla extract ½ teaspoon salt Pecan Topping: ½ cup packed brown sugar ⅓ cup all-purpose flour 3 tablespoons butter, softened ½ cup chopped pecans Preparation A traditional holiday table wouldn't be complete without a sweet potato casserole. Perfectly flavored and topped with an irresistible pecan topping, this is the only sweet potato casserole recipe you'll ever need. How to Make Sweet Potato Casserole You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated sweet potato casserole: Cook and mash the sweet potatoes. Mix the casserole ingredients and transfer to a baking dish. Make the topping and sprinkle it over the sweet potato mixture. Bake until the topping is lightly browned. Can You Make Sweet Potato Casserole Ahead of Time? Yes, you can prepare this sweet potato casserole one to two days in advance. It's a great way to get a head start on Thanksgiving! To make ahead, simply prepare the filling and topping separately — but don't bake anything yet. Tightly cover the baking dish and place the topping in an airtight container. Store them both in the refrigerator until you're ready to cook. On the big day, sprinkle the topping onto the filling and bake according to the directions (you may have to add a few minutes to the baking time to account for the cold temperature). How to Store Sweet Potato Casserole Allow the casserole to cool completely, then store your leftovers in an airtight container in the refrigerator for three to five days. How to Reheat Sweet Potato Casserole To reheat this sweet potato casserole, cover with foil and bake in an oven preheated to 350 degrees F for 20-25 minutes (or until heated through). Can You Freeze Sweet Potato Casserole? Yes, you can freeze sweet potato casserole. Bake the filling according to the directions (preferably in a foil baking pan) without adding the topping. Allow the casserole to cool, then wrap the entire baking dish tightly in foil. Freeze for up to three months. Thaw in the fridge overnight. Add the topping and reheat in the oven according to the directions above. Directions Step 1 Preheat the oven to 325 degrees F (165 degrees C). Step 2 Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl Step 3 Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish. Step 4 Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture. Step 5 Bake in the preheated oven until the topping is lightly browned, about 30 minutes. Step 6 Enjoy! Previous Next

< Back Sourdough focaccia Prep Time: 30 Minutes Cook Time: 20-25 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients Dough 1 1/2 cups (340g) ripe (fed) sourdough starter 1 1/2 cups (340g) water, lukewarm 6 cups (720g) King Arthur Unbleached Bread Flour 6 tablespoons (74g) olive oil, plus extra for the pan and the top of the focaccia 1 tablespoon (18g) table salt 2 tablespoons (43g) honey 1 tablespoon instant yeast fresh rosemary or dried rosemary, for topping Spread 1 cup (227g) ricotta cheese 1 tablespoon honey 1/4 teaspoon table salt Preparation 1. To make the dough: Combine the starter and water in a large mixing bowl. 2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the starter, water, and remaining ingredients. Mix and knead — by hand or stand mixer — until the dough is smooth and elastic. If you're using a stand mixer, this should take 5 to 7 minutes on the lowest speed using the dough hook attachment. If you're kneading by hand, you'll need 12 to 15 minutes. 3. Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes. 4.Gently fold the dough over three or four times, and let it rise for another 60 minutes. 5. Drizzle a generous 2 tablespoons of olive oil into the center of a large rimmed baking sheet (half sheet pan). 6. Transfer the dough to the pan, and turn it over to coat it with the oil. 7. Gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan. 8. Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight). 9. The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes (if your kitchen is warm) to 60 minutes (in a cooler kitchen) 10. Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly; you don't want to deflate the focaccia too much. 11. Drizzle 2 tablespoons of olive oil (or enough to collect a bit in the dimples), then sprinkle with rosemary and a bit of flaked sea salt. 12. Bake the focaccia for 20 to 25 minutes, until light golden brown. 13. Remove the focaccia from the oven. Allow it to cool enough for you to handle it comfortably, 10 to 15 minutes, then turn it out of the pan onto a rack. 14. To make the spread: Stir together the ricotta, honey, and salt. 15. Serve the focaccia warm or at room temperature, accompanied by the spread; it's best the same day it's made. You can freeze any leftover focaccia and reheat defrosted slices in a toaster or 350°F oven, just until warmed through. Previous Next

< Back Baked Rice Pudding Prep Time: 1 Minute Cook Time: 1 Hour 31 Minutes Serves: 4 Level: Beginner About the Recipe This baked rice pudding is warm, comforting, and makes for the perfect breakfast or dessert. Ingredients 1 cup short-grain white rice 3 cups whole milk 1 (14-ounce) can evaporated milk ⅓ cup sugar 1 teaspoon vanilla extract pinch of salt ¼ teaspoon cinnamon Preparation Preheat the oven to 325 F and lightly grease a large baking dish with butter. Put the rice, milk, evaporated milk, sugar, vanilla extract, and salt in a large bowl and mix to combine. Pour the mixture into your prepared baking dish. Sprinkle the cinnamon evenly all over the top and bake for 1 hour 30 minutes. Previous Next

< Back Tapioca Pudding Prep Time: 10 minutes Cook Time: 5 minutes Serves: 6 Level: Beginner Ingredients 1/3 cup sugar 2 ¾ cup milk 3 tablespoons tapioca 1 egg, slightly beaten 1 teaspoon vanilla Preparation Combine everything except the vanilla in a saucepan. Let stand for 5 minutes. Cook on medium until a full boil. Remove from heat and stir in vanilla. Cool for 20 minutes, stir, and serve warm or chilled. Makes 6 cups. Previous Next