Gnocchi with cheese and almonds sauce

5 tbsp butter
4 tbsp flour4 cups whole milk
1 cup heavy cream
1 cup grated Asiago cheese
1/2 cup Parmiggiano or Grana Padano
3 tbsp Gorgonzola (optional)
Salt & Pepper
1/2 tea spoon nutmeg
1/2 cup chopped almonds

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add the cream and cheeses. Season with salt and nutmeg, and set aside until ready to use. In a different pan, toast the almonds with olive oil or butter and add to the sauce.

Gnocchi alla Bolognese

For the Bolognese sauce

5 tablespoons extra-virgin olive oil

3 tablespoons butter

1 carrot, finely, diced

1 medium onion, diced

1 rib celery, finely diced

1 clove garlic, sliced

500g veal, ground

500g pork, ground

1/4 pound pancetta or slab bacon, ground

1 tube tomato paste

1 1/2 cup milk

1 cup dry white wine
Parsley

Kosher salt and freshly ground black pepper

Parmigiano-Reggiano, for grating

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
Add the carrots and a table spoon of salt and wait the carrots to be brown. Add the pancetta and cook for another five minutes.
Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal and pork and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the wine and mix very well, the wine will deglaze the pan. Add the tomato paste, milk and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
For the GNOCCHI RECIPE CLICK HERE!!!

Gnocchi Alla Sorrentina

-4 cups of can crushed tomatoes

-1/3 cup olive oil

-1 chopped onion

-5 garlic cloves, sliced

-1/2 medium carrot, shredded

-1 pinch crushed red pepper

-Basil

-Mozzarella

-Parmigiano



1 - In a big saucepan, heat the olive oil over medium heat. Add the carrots, onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes;



2 - Add the tomatoes and bring to a boil, stirring often;



3 - Lower the heat and simmer for 30 minutes. Season with salt and pepper;


4 - Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to a baking pan with the sauce, using a slotted spoon.

5 - Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes and parmigiano. Bake for no longer than five minutes. It is just to melting the cheese.

Gnocchi recipe

Gnocchi dough

Gnocchi alla Sorrentina

Gnocchi alla Bolognese

Gnocchi with cheese and almonds sauce

Garganelli

Ingredients:

3 cups Italian 00 flour or all-purpose flour
3 eggs plus 1 egg yolk
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmesan cheese

Add the flour, the salt, nutmeg and cheese in a bowl. Mix with eggs until the texture is similar to a play dough. It cant be to stick, neither to dry. Add more flour or a little bit of warm water if necessary. Let dough to rest for about 15min wrapped in plastic or inside a container.

How to form the Garganelli?

First, divide the dough into 4-6 portions (whatever size is easiest for you to work with.)  Roll each portion through a pasta machine to a very thin dough, about a #7 setting.  Lightly flour the garganelli board.Cut the dough into 3-inch 
wide strips.Cut the strips of pasta into 
1-1/2 inch squares.Place one of the squares on a garganelli/gnocchi board, turn it so it looks like a diamond.Place the dowel at the bottom of 
the dough diamond.Roll the dowel to the to top of the diamond, pressing down lightly on the dough as you roll.Fold the top point of the 
diamond up over the dowel.Roll the dowel back down 
to the bottom of the diamond.At the end, press down to seal the bottom point of dough to the roll.Slide the formed quill off the dowel onto a floured tray.

Continue until all the garganelli are formed.  Set the garganelli aside to dry for 2-3 hours.

Continue until all the garganelli are formed.  Set the garganelli aside to dry for 2-3 hours.

Continue until all the garganelli are formed.  Set the garganelli aside to dry for 2-3 hours.

Quinoa, poppy seeds and lemon muffin

This is a great recipe for who is trying to loose weight or gain muscle. Also gluten free.

375ml (1cup) quinoa flour (if you don't have it home, pretty much using a blender or pesto mortar, blend quinoa until is like a flour texture)
30ml (2 tbsp) Poppy seeds
22ml (1 1/2 tbsp) corn starch
14ml (3 tbs) baking powder
2ml (1/2 tbs) salt
3 eggs
175g (3/4 cup) greek yogurt
60ml (1/4 cup) coconut oil
125ml (1/2 cup) honey
2 lemons (use just the zest)

To make this muffin is very simple. Pretty much mix all the solid ingredients together in one bowl. In a second bowl, using a hand mixer mix all the liquids. Then slowly incorporate the solids into liquids until is homogenised. Bake for 25 minutes in 180C (370F).
Trick: You can juice the two lemons and mix with one tbsp of honey, cook for 2 minutes and using a spoon add on the top of the muffins.

Goes perfect with a cup of tea or coffee! :)

Rucula tagliattelli with Sausage ragu

For the dough:

1 cup arugula
3 eggs
1 1/2 cup 00 flour (cake flour)
1 1/2 cup Semolina flour
1 tbsp olive oil
Pinch of salt

In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelle until the number 6.

Sausage sauce:
3 cloves of garlic, minced
200g of sausage, taken out of their casings
1/2 cup of tomato paste
1 cup heavy cream (one box of Italian Parmalat Panna)
1 1/12 cup of red wine
Thyme, about a Tablespoon
Olive oil 
Salt & Pepper to taste

Fry the onion, garlic and sausage in a generous amount of olive oil.  Once onions have browned and meat has cooked, add one cup of wine and let liquid reduce half it's amount.  Add tomato paste, and thyme.  Let cook for five minutes and add another half cup of wine.  Cover and simmer the sauce at a low temperature for about 30 minutes then add the cream, stirring occasionally, do not allow to boil.
Serve with a hard cheese, recommended Parmesan (Parmigiano Reggiano).

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