Riccota Gnocchi with Eggplant and Tomato Ragu

This uses the recipe for ricotta gnocchi which you can find here.

INGREDIENTS

2 tablespoons blended oil, plus more as needed

1/2 cup sliced garlic (about 5 to 7 cloves)

Kosher salt

1 grafitti eggplant, peeled and cut into medium dice

6 fresh San Marzano or plum tomatoes, seeds removed and cut into medium dice

1 fresh hot cherry pepper (or equivalent) chopped, or 1/2 teaspoon red pepper flakes

3 sprigs fresh oregano, leaves picked

1/2 cup plus 2 tablespoons unsalted butter

1/2 lemon, thinly sliced (3 to 4 slices)

Extra-virgin olive oil

Freshly grated Parmesan cheese

DIRECTIONS

Place a saute pan over medium-high heat and add 2 tablespoons blended oil. Once heated, add the garlic and pinch of salt. Do not brown, just sweat for 30 seconds. Add the eggplant and season again with salt.

Add a bit more oil if necessary; the eggplant may quickly soak up what is already in the pan. Once this starts to breakdown, after about 2 minutes, add a bit more oil, if needed, the red pepper, tomatoes and freshly picked oregano leaves. Toss to combine, lower the heat and allow to slowly cook while starting the sauce.

For the sauce:

To another saute pan, add 1/2 cup unsalted butter and allow to melt over medium heat. Add the lemon slices to the butter and allow to saute while you cook the gnocchi.

Once the gnocchi start to float, after about 2 to 3 minutes, remove them from the water using a slotted spoon and add them to the butter pan and allow to brown, about 2 minutes. Reserve the pasta water.

For plating:

Spoon in the eggplant mixture (first 1/2 of it, then add more as necessary) into the butter-gnocchi pan. Toss in 1/4 cup pasta water, drizzle extra-virgin olive oil, 1/4 cup Parmesan cheese, and 2 tablespoons unsalted butter and toss to combine. Once the butter melts, place onto plate. Drizzle the plate with extra-virgin olive oil and more Parmesan cheese.

Ricotta Gnocchi

This is based on a recipe from Michael Simon and the Cooking Network which you can find here.

My version of the full recipe can be found here.

INGREDIENTS

3/4 cup all-purpose flour, plus more for working the dough

1/2 cup grated Parmesan cheese

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

1 cup ricotta cheese

1 egg

DIRECTIONS

For the gnocchi:

To a large bowl, combine the all-purpose flour and Parmesan cheese. Make a well in the center of the flour mixture and add the ricotta cheese, egg and herbs. Combine well with a wooden spoon or with your fingers until the dough just comes together, taking care not to overwork, which could cause the dough to toughen.

Scrape the dough onto a well-floured surface and pat into a rough square. If it's tacky to the touch, add a bit more flour so you can form it with your hands. Using a bench scraper, cut the pasta dough into 4 even pieces. Gently roll each piece into foot-long ropes, about 1-inch in diameter, flouring as needed to prevent the dough from sticking to the surface. Cut each rope into 1/2- to 3/4-inch wide pieces. Place the gnocchi onto a floured, parchment-lined, baking sheet and into the freezer, uncovered. Keep in the freezer until ready to cook.

Cook in salted boiling water until they float. I like to then drain them and brown the outside in a hot pan with some olive oil or butter before tossing with whatever sauce you decide to use.

Stuffed Zucchini "Moussaka"

Always trying to find ways to use the zucchini from the garden. This ended up being a very good use. Pair with a Greek salad, other roasted vegetables or a light pasta or pasta salad.

Ingredients:

2 Medium-large zucchini (8-10 inches long)

1 Pound ground lamb

1 Medium potato, cut into 1/4" dice

1 Tablespoon chopped fresh oregano

1 Tablespoon chopped fresh flat leaf parsley

1/2 Small onion, chopped finely

1 Clove garlic, chopped finely

1/2 teaspoon cayenne pepper

Olive oil

Crumbled feta cheese

For béchamel:

2 Tablespoons butter

2 Tablespoons flour

1/2 Cup milk

1/2 teaspoon ground nutmeg

Pinch salt

Pinch pepper

Directions:

Cut zucchini in half lengthwise. Remove the seed and pith leaving about 1/4" shell. Salt and place upside down on towel to pull some of the water out.

Heat olive oil in a saucepan over medium heat and add potatoes. Cook for 10-15 minutes, stirring occasionally. Add onion, garlic and oregano and cook for 2-3 minutes. Add lamb, salt, pepper and cayenne and cook until meat is cooked through. Turn off heat and mix in parsley.

For béchamel, melt butter over medium heat and add in flour and stir well. Cook for 2-3 minutes, stirring constantly. Add milk, salt, pepper and nutmeg and stir well. Cook for another 2-3 minutes. The sauce should be thicker than a normal béchamel.

Preheat oven to 375.

Dab the inside of the zucchini with a paper towel. Spread a nice layer of the béchamel in the zucchini. Fill the zucchini with the meat mixture and top with the feta cheese.

Put the zucchini in a baking dish and cover with aluminum foil. Bake for 30 minutes, remove foil and bake for another 10 minutes.