Tag Archives: gnocchi

Gnocchi in a Tomato Broth

Who knew my daughter would try making gnocchi before I did. It has been on my to do list for a long time now. But she did, she made it the other night with potatoes from our garden as well as using up some of the last cherry tomatoes from the garden sitting on the counter.

She along with many others believed, including myself that making gnocchi was difficult. So much so that she was nervous that we would have to order out dinner just in case it tasted terrible. It did not, and we all loved this whole dish. It was much easier than she expected; which is why she was so nervous. The tomato broth has a whole lot of flavor and they complimented the soft and pillowy gnocchi wonderfully.

She found this recipe in a the Smitten Kitchen cookbook and since it made so many extra gnocchi we will be having this again very soon, we froze them individually and stored them in a ziploc bag for future use.

The broth has SO much flavor and is so light, I am surprised we have never made it before. When I make soups it is almost always with chicken broth. But I really liked this and might have to rethink using this in some fall soups, since it is almost soup season. OK technically I have already made soup. We have cold nights here in NH now.

Gnocchi in a Tomato Broth

a light and flavorful dish


tomato broth

  • 2 Tablespoons extra virgin olive oil
  • 1 medium carrot chopped
  • 1 medium stalk celery chopped
  • 1 small yellow onion chopped
  • 2 cloves garlic peeled and smashed
  • ½ cup white wine
  • 1 28 ounce whole or chopped tomatoes with the juice
  • small handful of fresh basil leaves plus more for garnish
  • 2 cups chicken or vegetable stock
  • Kosher salt and black pepper to taste


  • 2 pounds Russet potatoes roughly 3-4 potatoes
  • 1 large egg lightly beaten
  • 1 teaspoon table salt
  • 1¼-1½ cups all purpose flour plus more for dusting surface
  • freshly grated Parmigiano Reggiano for serving



  • Preheat oven to 400°F. Bake potatoes for 45 minutes to 1 hour. depends on the size of your potatoes, until a thin knife can easily pierce though them.

tomato broth

  • Heat oil in a heavy bottomed pot over medium-high heat. Once hot add the carrot, celery, onion and cook together for 5 minutes. If they start to brown lower the heat to medium. Add the garlic and cook for 1 minute. Pour the wine in to deglaze the pan; scrapping up any bits from the bottom of the pan. Cooking the wine until reduced by half. Stir in the tomatoes, mashing them a bit with a spoon if whole. add the basil and stock and simmer until the tomato broth thickens slightly, about 45 minutes. Strain out the vegetables in a fine-mesh colander, and season with salt and pepper to taste. Set aside.


  • Let the potatoes cool for 10 minutes after baking them. peel them and run the potatoes through a potato rice, or grate them on the large holes of a box grater. cool them to lukewarm, another 10 minutes. Add the egg and salt, mix to combine. Add ½ cup of the flour, and see if this is enough to form the dough, add another ½ cup of flour and mix again. Add ¼ cup flour and see if this is enough to form a dough that doesn't easily stick to your hands. If not add the last ¼ cup of flour, a tablespoon at a time, until the dough is a good consistency - soft and a little sticky, but able to holds it shape enough to be rolled into a rope. Knead the dough together briefly on the counter - just for a minute.
  • Divide the dough into quarters. Roll each piece into a long rope, about ¾ inch thick. Cut each rope into ¾-inch lengths. At this point you can use a floured fork or a gnocchi in a single layer on a parchment-lined tray. You can use this tray to freeze them individually and then transfer to a ziploc bag.

Cooking the gnocchi

  • Place the gnocchi, a quarter-batch at a time, into a pot of boiling well-salted water. Cook until they float - about 2 minutes - allow to drain and then place into a wide rimmed bowl
  • Reheat the tomato broth. Pour broth over the gnocchi. Garnish with small basil leaves or slivered basil. and or freshly grated Parmesan Cheese or even some fresh ricotta

Gnocchi with Proscuitto and Fig Jam

I was just sitting here going through my food pictures trying to pick something to write about. Even though I just came back from grocery shopping and then eating dinner I kept saying ooh did I share that already, damn that looks good. We should make that again damn now I am hungry again. My daughter made this a few weeks ago from Ayesha Curry’s The Full Plate cookbook.

The one I am going to share was so good and very simple to make. I did wonder why we didn’t have a finished dish photo to share so forgive me for that. But It was a little salty, a little sweet and was definitely comfort food.

We always have pancetta, prosciutto and the fig jam in the fridge.  Chicken stock is usually in the freezer and I usually have gnocchi in the freezer but we haven’t been able to go to Montreal where I usually bring home so much fresh made pasta, gnocchi and bread that we had to go to the store for gnocchi, I have said a dozen times; just learn how to make it. Someday!!! side note the fig jam is fantastic on a cheese plate so don’t think you are buying it for one recipe. I usually pick up a jar once a month.

Gnocchi with Prosciutto and Fig Jam

an any night of the week satisfying meal
Servings 4 people


  • 3 ounces prosciutto diced can also use pancetta or bacon
  • 16 ounces gnocchi store bought works great
  • 1/2 cup chicken stock
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme
  • 1 tablespoon fig jam
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese


  • Bring a large pot of salted water to a boil over high heat
  • in a large skillet over medium high heat add the prosciutto, stirring occasionally until most of the fat has been rendered off and beginning to brown. about 7-8 minutes. Turn off the heat
  • add the gnocchi to the boiling water and cook according to the package instructions. Drain reserving 1 cup of the water.
  • turn the pan with the prosciutto back on to medium heat, add the gnocchi and stock, cook while stirring until the stock reduces, 3-5 minutes. Stir in the butter, thyme and jam. Toss to coat. adding some of the gnocchi as needed. You want the gnocchi in a nice glossy sauce. Season with salt and pepper. Transfer to either a platter or your serving dishes and grate Parmigiano cheese over it.

Chicken Gnocchi Soup – Crockpot

We have finally gotten to the weekend free to do what you have ignored for the last 2 months because of the holidays. 99% of the decorations are put away, I still have the porch looking a little festive but I am down with that. Plus its too early for the Spring look and I don’t really have anything for the in between and I don’t want it to be naked; it would look too depressing.
IMG_3891.JPGYesterday was also the first time I have done a “normal” grocery shopping. Basically meaning I didn’t need to pick up anything for a particular dessert, casserole or a dinner in general. I can get back into a somewhat normal routine. Which in itself can be very calming at least in my world.
IMG_3879.JPGToday I figured; well most Sundays I try to prep for the week ahead; as best I can anyway. I figure I can at least take care of breakfast, lunches and snacks; for the most part. Dinner is usually whatever I have in the fridge or freezer. More often than not I look in the fridge and see what I need to use up or clean out and that dictates what we are having for dinner.


The soup I am going to share with you literally was because I bought a huge bag of gnocchi from my favorite farmers market in Montreal over New Years; if you are ever in Montreal, Quebec please visit Atwater Market or Jean Talon Market – you won’t be disappointed. I also had a larger than we normally buy half and half that will most definitely go bad before my husband has enough coffee to use it all up. Plus I had just made some chicken stock the night before so instead of freezing it I thought I could make a soup. Add a few more ingredients and voila dinner or lunch is ready.

I need to give a shout out to my sister-in-law for the bay leaf – she brought me a baggie full from her bay leaf plant that she has growing at her house. Yeah I didn’t even know that was a thing. Let me just say that the ones I buy from the spice aisle in the grocery store is lets just say less than stellar in comparison. Her’s is SO easy to find and pull out of whatever I added it to. the ones from the store if I can find a whole one are a whole other story.

2 pounds chicken breast
½ cups shredded carrots
3-4 cloves garlic, minced
1 teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon celery salt
¼ teaspoon ground nutmeg
1 bay leaf
Kosher salt and fresh cracked black pepper to taste
5 cups chicken stock
1 cup half and half
2 tablespoons cornstarch
1 package approx 16 ounces potato gnocchi
1 cup chopped fresh spinach

Place the chicken in the bottom of your slow cooker. Add carrots and garlic. Along with the spices. Cover with the chicken broth or stock, whatever you have on hand. Cook on low for 6-8 hours or high for 4 hours.


Remove the bay leaf and discard. Remove the chicken and once cooled a bit; shred or dice whatever you like. Make a slurry with the half and half and cornstarch and add it along with the gnocchi to the pot. Place the chicken back in the pot. Cover and place on high for about 30 minutes or so. You want to make sure the gnocchi is cooked through and the soup thickens. 
img_3890Add the spinach just before serving and allow it to wilt a bit. Adjust the salt and pepper to your taste and enjoy!


Recipe adapted: http://www.fivehearthome.com

Shrimp, Sausage and Gnocchi weeknight dinner

What a beautiful weekend at the lake the weather was perfect; the water was cold but refreshing! We came back pretty late on Sunday and there was no time and actually not a lot of money; I’m sure some of you know when you come back from vacation no matter how long it was that money can be a little tight. I picked up a few basics just milk, bread and lunch meat for the guys and that was it for the week. Dinners for the week will have to be whatever I had on hand. Which in taking a quick inventory of my fridge, freezer and pantry; it didn’t look too bad.

leftover dinner 016

Tuesday night was just going to be me and the hubby; I opened the freezer and saw a half bag of shrimp, a handful of gnocchi, half package of Italian sausage and some broccoli. I opened the fridge and there was some leftover homemade chicken stock and yes even in my fridge a half a bottle of leftover white wine – it can happen! I figured a few fresh ingredients this might not be too bad. I had a couple of small shallots and a small onion from the garden and of course my all-time favorite garlic. Sounded like dinner to me.

leftover dinner 007

I know from a few cooking class students that without a recipe just by opening the fridge and freezer meals tend not to present themselves. I would like nothing else than to show people that with a few pantry/fridge staples. A homemade meal is just a few chops and a couple of stirs away.

Here is how I made a yummy meal from what I had on hand

2 small shallots diced

2 cloves minced garlic

1 small onion diced

2 tbs Olive oil

1 tbs Butter


Sausage – casing removed and chopped

Shrimp – cleaned and deveined


Fresh Sage chopped

White wine

Chicken stock

Sriracha – hot sauce opt.

Kosher salt

Fresh cracked black pepper

leftover dinner 010 leftover dinner 011 leftover dinner 012

Heat olive oil and butter in a saute pan over medium low heat. Add chopped shallots, onions and garlic till softened. Add sausage cook until browned. De-glaze pan with white wine. Let it reduce down; before it all evaporates add the chicken stock and the gnocchi; let it boil down till it makes a nice thick sauce in the last 10 minutes add the shrimp and broccoli; you don’t want to overcook either of them. The gnocchi actually helped thicken the sauce; which was an added bonus. Add some fresh chopped herbs of your choice and salt and pepper to taste; I also added some hot sauce to liven up the flavor a little.