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After I realized pasta was the theme for this month’s love bloghop, I had dozens upon dozens of recipes undergo my thoughts. You see, pasta of any type is a big pantry staple right here – I’m 1/4th Italian (which just about like being 100% Italian) and I used to be pratically weaned onto semolina flour. My mother says I might twirl my spaghetti completely by age 3. By 6, I knew the most effective dried pasta model was the blue field with the image of the peasant woman – DeCecco, which continues to be my arms down favourite. (Barilla is an honest substitute.)
So I had visions of writing a put up about finest drain pasta, the proper approach to obtain “al dente” pasta (shut off the range a couple of minutes earlier than the beneficial cooking time and toss together with your sauce nonetheless cooking on the range), use the pasta water to thicken your sauce (it solely took my husband one time to study that one ought to NEVER try to scrub the pot containing stated pasta water earlier than asking spouse), what shapes are finest for what kind of sauce, and many others. and many others.
Then actuality set in. It got here all the way down to procrastination and our first spring journey to our out of doors farmers market to provide you with this dish. A bagful of gorgeous greens and a few wonderful crimins (I dwell 25 miles Kennett Sq., the mushroom capital of the world!)
I at all times have frozen potato (dense) or ricotta (mild & fluffy) gnocchi pasta within the freezer from a neighborhood pasta maker for final minute dinners. That is a type of tremendous adaptable recipes that may spotlight any seasonal veggies you might have available – I’ve made it with tomatoes, squash, inexperienced beans, spinach, the record is limitless!
Description
Have fun spring with this straightforward pasta dish – your favourite leafy greens sauteed with crimini mushrooms and tossed with ricotta gnocchi.
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 8 ounces crimini mushrooms, chopped
- 1 pound frozen potato or ricotta gnocchi
- 4 ounces of greens like arugula, mustard, turnip or kale, coarsely chopped
- 1/4 teaspoon black truffle sea salt
- Black pepper to style
- 4 ounces Asiago or Parmesan cheese, grated
- In a big skillet, soften butter over medium warmth. Add mushrooms and stir sometimes for about 6 – 8 minutes.
- Whereas mushrooms are cooking, in a big pot of boiling salted water, cook dinner gnocchi in response to instructions on bundle (shaving a minute off of cooking time.)
- Add greens to mushrooms, stirring typically and cooking till they wilt (about 2 -3 minutes.)
- When gnocchi is finished, take away with slotted spoon and add to skillet with mushrooms & greens. Add salt and pepper, stir properly.
- Stir in 3 -4 tablespoons of pasta water to the skillet to make a sauce. Cook dinner for 1 -2 minutes, stirring ceaselessly.
- Take away from warmth and toss with cheese simply earlier than serving.
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