Gnocchi with mushroom broth
Seared zucchini with three peppers
Green salad with pesto dressing and pine nuts
Pinot grigio or beer
Gnocchi (NUO-key) are a small, northern Italian dumpling made with potatoes and flour. The tender nuggets are served like pasta and are well-suited to light sauces and delicate flavorings.
Some food markets offer fresh gnocchi in the prepared foods case, but the frozen ones found in almost all supermarkets are convenient and impressive.
If you can’t find them, try using penne pasta or mostaccioli instead in the following recipe, which combines a mix of mushrooms.
An indulgent hand might add some of the wild varieties of mushrooms to the collection, but even button mushrooms result in a flavorful, easy main course. For time-pressed cooks, button mushrooms are available sliced, either in packages or at the salad bar.
GNOCCHI WITH MUSHROOM BROTH
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
1 pound fresh or frozen gnocchi
3 tablespoons unsalted butter
1 large clove garlic, minced
1/4 cup oil-packed sun-dried tomatoes, patted dry, finely minced
1 small red bell pepper, diced
1 tablespoon minced fresh rosemary
1 pound mushrooms, a mix of several kinds, halved
Salt, freshly ground pepper, nutmeg
1 cup each: reduced-sodium chicken broth, beef broth
1/2 cup grated Parmesan cheese
1. Cook gnocchi according to package instructions or until they rise to the top of the water; drain and set aside.
2. Meanwhile, melt butter in a 12-inch skillet. Add garlic and cook gently until fragrant, 2 minutes. Add sun-dried tomatoes, bell pepper and rosemary. Cook, stirring often, until pepper begins to soften, 3 minutes.
3. Increase heat to high and add mushrooms and salt, pepper and nutmeg to taste. Cook, stirring often, until mushrooms begin to soften, 3 to 4 minutes. Add chicken and beef broth and heat to a simmer. Cook until reduced slightly, 4 to 5 minutes. Add gnocchi and mix lightly. Heat through. Adjust seasonings and serve in pasta bowls, topped with grated cheese.
Nutrition information per serving:
Calories……….355 Fat……………22 g Cholesterol………55 mg
Sodium………690 mg Carbohydrates…..29 g Protein…………..13 g
SEARED ZUCCHINI WITH THREE PEPPERS
Preparation time: 5 minutes
Cooking time: 7 to 9 minutes
Yield: 4 servings
1 tablespoon olive oil
Pinch salt, crushed red pepper flakes
1 pound zucchini, sliced 1/4-inch thick
2 Italian peperoncini, minced, patted dry
1 teaspoon balsamic or red-wine vinegar
Freshly ground black pepper
1. Heat oil with salt and pepper flakes in a large non-stick skillet over high heat until hot.
2. Add zucchini and peperoncini. Cook, stirring often, until zucchini begins to brown at the edges, 6 to 7 minutes. Add vinegar and black pepper; cook 30 seconds. Add more salt to taste and serve.
Nutrition information per serving:
Calories……….45 Fat……………4 g Cholesterol……….0 mg
Sodium………35 mg Carbohydrates…..4 g Protein……………1 g
GREEN SALAD WITH PESTO DRESSING AND PINE NUTS
Preparation time: 10 minutes
Yield: 4 servings
2 tablespoons prepared pesto sauce
1 1/2 tablespoons seasoned rice vinegar
1/2 teaspoon Dijon mustard
Salt, freshly ground pepper
1/4 cup olive oil
12 ounces mixed salad greens
3 tablespoons each: crumbled goat cheese, toasted pine nuts
1. For dressing, combine pesto, vinegar, mustard, salt and pepper. Add oil and mix thoroughly.
2. Toss greens with dressing. Divide among 4 plates and top each with cheese, pine nuts and additional pepper. Serve at once.
Nutrition information per serving:
Calories……….215 Fat…………21 g Cholesterol………..8 mg
Sodium………135 mg Carbohydrates…4 g Protein…………….5 g
