How To - fluffy gnocchi

The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle...and it's easy to see why, because that's exactly what these tasty little potato dumplings look like. For years I have been purchasing pre-made vacuum packed gnocchi at the grocery store, and it's so silly! Gnocchi are fairly easy to make, and taste a hell of a lot better when made with your own two hands, and not vacuum packed, to sit on a shelf for god knows how long. Although I try not to think about it, I do wonder how many chemicals it takes to keep the egg in them from going bad while sitting on said shelf. Hmmmmm....barf.

Gnocchi are often the served as an alternative to soups or pasta in some Italian eateries. I prefer them to be the star of own soups, which then enable those soups to become more of a meal of substance.

Contrary to popular thought - and what the Food Network has been pounding into my head for years, which is why I've never made them before - you DO NOT NEED a potato ricer. A fine strainer and a spoon will do the job quite nicely, and since most home cooks have them at their disposal already, there's no need to take a trip to the local kitchen supply store. Who has that kind of expendable income now-a-days anyway?!

I think it's pretty amazing that you can take 3 simple, everyday ingredients and transform them into something new and exciting.

Little cute pillows of potato GNOCCHI!

Basic Gnocchi

2 large potatoes
2 cups of flour
1 egg
salt, to taste

Peel and dice the potatoes into bite sized pieces, add to a medium pot and fill with water until potatoes are just covered. Bring to a boil over high heat and cook until potatoes are tender. Drain into a fine strainer for 5 minutes, or until potatoes have lost their moisture and are cool to the touch. Set strainer over a large bowl and mash cooked potatoes into the strainer, until your potatoes are "riced" into the awaiting bowl. It should look something like this:


Combine your "riced" potatoes with two cups of flour and one egg and combine using the paddle attachment of your mixer until the dough just comes together, about 1-2 minutes. Do not overwork the dough, as the gnocchi will then become tough.


Collect a handful of dough and roll into a long log, about 1/2 inch in diameter on a slightly floured surface. Cut into 1 inch pieces, then using the tines of a fork, flick each dough piece off, creating the shape and texture of the gnocchi. Place pre-cooked gnocchi in a single layer on a cookie sheet, and repeat until all the dough is used.

Don't worry if your gnocchi don't look uniform...homemade cooking should be rustic!

To cook: place handful of gnocchi in salted, boiling water until it floats to the top. Serve immediately in your favorite gnocchi application! (You can also store your homemade gnocchi for several days in an air tight container, or freeze them for later use.)

Like I said before, I like to beef up my soups with gnocchi, and since I recently dined on soup, salad and bread sticks from a chain that shall not be mentioned - I was inspired to whip up my own version of creamy chicken and gnocchi soup.

Creamy Chicken and Gnocchi Soup

2 tbsp olive oil
2 tbsp butter
3 large carrots, peeled and diced
3 large celery stalks (leafy tops included), diced
1 large onion, diced
2 garlic cloves, finely minced
2 cups pre-cooked chicken - your choice of diced or shredded white and/or dark meat
2 quarts of chicken stock
16 oz. of prepared gnocchi
1 cup of heavy cream
1 tsp each: dried parsley, oregano and thyme
1/4 tsp freshly grated nutmeg
salt and pepper, to taste

Melt oil and butter in a large stock pot over medium heat. Add onion, garlic, carrot and celery and cook, stirring occasionally, until vegetables are tender. Add parsley, oregano and thyme - then add chicken stock and bring to a boil. Drop chicken and simmer for 1/2 hour until the liquid reduces slightly. (You can add more stock if your soup reduced too much.)

Right before service, add gnocchi. When the gnocchi floats, turn off the heat and add the cream, salt and pepper and grated nutmeg. Spoon into shallow dishes and serve with grated Parmesan cheese, if desired.


The texture of this soup is to die for...between the tender chicken and the fluffy, pillow'y gnocchi...I was in heaven! I also baked up some homemade bread to go along with this, so I could dunk the bread into the broth, which was so flavorful.

Truth be told, not only was this dinner - but also breakfast the next morning.

Chunky Tomato Soup

It's soup season! Well actually...the Northeast is pretty much half way through "soup season," and I unfortunately am coming to the party a little late. As usual. Don't judge me!

I just love taking everyday ingredients, like tomatoes, potatoes, rice and pasta and making something that's tasty, healthy and easy. Soup is a great way to stretch your dollar, and for me as a singleton living alone, one pot provides many wonderful meals throughout the week. I also like that soup is filling, yet satisfying - so it's great for the waistline (as long as you don't load it with butter and cream).

This particular soup can really be steller...however, it does need a tiny bit of tweaking. So if anyone makes this, please let me know your thoughts and what you added to make it yours. There is one major shortcut that I will also make note of!

CHUNKY TOMATO SOUP

3 tbsp olive oil
1 tbsp butter
1 large onion, diced
2 garlic cloves, minced
2 lbs roma tomatoes*
2 tbsp tomato paste
1 large carton of chicken stock (use Vegetable Stock to make this Vegetarian)
1 can of cannalini beans, drained
3 tbsp fresh parsley, roughly chopped
1/2 tsp cumin
2 tsp paprika
1/4 cup heavy cream
salt and pepper, to taste

Preheat oven to 400 degrees. Halve roma tomatoes and place on baking sheet skin side down. Drizzle with 1 tbsp of olive oil and season with salt. Roast in oven for 15 minutes. Remove from oven and let cool. Once cooled, peel skin off of tomatoes set aside. *This step can be omitted if you would like...substitute roma tomatoes with 2 large cans of stewed tomatoes.*

In a large stock pot, heat 2 tbsp oil and butter until butter is melted. Add onion and garlic, stirring until onion is translucent. Add reserved roasted tomatoes, tomato paste and chicken stock. Stir until tomato paste melts into liquid. Add paprika and cumin. Cover and bring to a boil. Cook for 20 minutes or until tomatoes fall apart completely. Add drained, but not rinsed, cannalini beans, parsley and cream. Remove from heat. Season with salt and pepper, to taste.

Serve with shaved parmesan cheese and crusty bread for dipping.


I can't even begin to imagine how sweet and robust this soup would be if tomatoes were actually in season right now! I can't wait to try it again in the summer. I also think that fresh basil should be the herb'age of choice since parsley is so mild in flavor. And maybe a little palm-ful of crushed red pepper flakes for some heat. However, even with those issues not addressed the first time, I totally enjoyed this soup. I loved how the starch in the beans slightly thickened the liquid and the addition of the cream added just a tiny bit of sweetness that was to die for.

Ham and Lentil Soup

I had big plans for those lentils, I really did. But, then I made this soup and although it was tasty, it looked a wee bit unappetizing, and I became afraid. Afraid not of the lentils themselves - but of what they can become when matched with a immersion blender.

Silly, silly me.

So, after finding 3 bags of lentils (the green variety) in the pantry, I knew that I must search for a recipe that would highlight the little disc-shaped legume and bring it to it's former glory. Since I've been on a soup kick, it only seemed natural that the recipe I would give the thumbs up to would be...soup. Ham and Lentil Soup. Brace yourself for some serious "yum."

HAM AND LENTIL SOUP

1 tbsp olive oil
1 tbsp butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery sticks, washed and diced
8 oz. cubed ham
1 1/2 cups dried green lentils
4-6 cups of chicken stock
1/2 cup dry vermouth
1 can of stewed tomatoes, drained and roughly chopped
2 cups baby spinach
salt and pepper, to taste
1 tsp dried oregano
1 tbsp dried parsley

Heat oil and butter in a large stock pot over medium-high heat. Add onion, carrots and celery and cook, stirring often, until onion becomes translucent. Add vermouth and continue to cook until vermouth reduces by half. Add ham, lentils and tomatoes - followed by 4 cups of chicken stock. Bring to a boil, and cook (with lid on) for about 15-20 minutes, or until lentils are al'dente. Take lid off, add spinach and season with dried herbs and salt and pepper. The spinach will immediately wilt down. If soup is too thick for your liking, add more chicken stock until it becomes the consistency you desire.

If you are not a lentil fan, prepare to be converted!

Pasta Fagioli

I'm a sucka for soup.

I prefer cream based soups to clear broth soups in the winter, but in the summer I really like chunky, fresh from the garden (obviously, not my garden) "meal all in one" soups, that provide leftovers for days.

I've had this Pasta Fagioli recipe stuck in my head for days, after cleaning out my pantry and happening across 3 separate boxes of dilatini pasta and 5 cans of cannalini beans! Sometimes when I grocery shop, my stomach takes over without my mind realizing it - so it's no wonder I've been craving Pasta Fagioli...the ingredients were calling my name from behind closed doors for a few weeks now!

I really like this soup because it is not only simple and economical, but it feeds an army and is so tasty. Unlike some other soups, Pasta Fagioli is flavorful immediately. Try it, and get on the Pasta Fagioli Love Train!

All aboard! The Fagioli Love Train is departing!

PASTA FAGIOLI

2 tbsp olive oil
1 tbsp butter
1 large onion, finely chopped
2 carrots, peeled and chopped
2 celery stalks, washed and chopped
1 clove garlic, finely minced
1 bay leaf
1 tsp red pepper flakes (optional)
1/2 cup dry vermouth
1 large can (28 oz) of whole stewed tomatoes, with juice
2 cans white or cannalini beans, well rinsed
4-6 cups chicken stock
salt and pepper, to taste
1 1/2 cups cooked ditalini pasta (or any other small pasta)
2 tbsp dried parsley
2 tsp dried thyme

In a large stock pot, heat butter and oil over medium-high heat. Add onion, carrot, celery and garlic stirring occassionally until onion is translucent. Add bay leaf and red pepper flake and stir to combine. Add vermouth and cook until liquid reduces and alcohol cooks out.

Meanwhile, rinse beans completely. Add beans, canned tomatoes with juice and chicken stock to pot. Bring to a boil and cook until vegetables are tender. Add herbs, and season with salt and pepper. Before service, add cooked pasta. (Pasta will absorb liquid, so I like to keep the pasta completely separate so it doesn't overcook, or "bloat.")

I've made this same recipe and added zuchinni and squash into the vegetable medley. I've also switched out the chicken stock for vegetable stock.

Some people are scared of red pepper flake, but I've found that if you add the spice at the beginning of the cooking process, it looses some of it's heat and adds just a small kick at the end when you are ready to serve it.

It's important to get a little of each ingredient on the spoon!

Tomato Soup

For those who watched Top Chef Chicago as faithfully as I did - you will know that the true test of a chef (or, home cook in my case) is making a successful, yet simple homemade soup. Thank you Ming Tsai for that bit of wisdom!

I love soup. For some reason, I especially love soup in the middle of summer, which I understand is very strange for some. It's light and satisfying and you don't feel like a beached whale after dinner. That does have a certain summertime appeal, right? Unfortunately, Nathan doesn't appreciate a bowl of soup for dinner at any time of the year. For him, soup is a good starter - to be combined with his meat and potatoes. When he decided to cash in his free night at the casino, I decided to tinker around in the kitchen with a few basic ingredients.



I've been wanting to try my hand at a tomato soup for a long time...the thing is, I didn't want to spend a long time preparing it...nor did I want to handle potentially harmful salmonella-infused tomatoes!

What is nice about this tomato soup - besides it being absolutely bowl-liking delicious (I kid you not!) is that all of the ingredients are very basic, and will be found in a well stocked kitchen without any issue. Oh, and BTW...not only did I eat this soup for dinner, I also warmed up a little for breakfast, and took some for lunch the next day as well. I also made a notation to double the recipe next time!

KAT'S SUMMERTIME TOMATO SOUP

1 28oz. can of whole plain tomatoes, in their juice
1 quart of vegetable stock
1 - 1/2 cups heavy cream
2 onions, chopped
2 large garlic cloves, minced
1/4 cup torn fresh basil, plus more for garnish
salt and pepper, to taste
cooked rice*, optional
2 tbsp olive oil

In a large stock pot, saute onion and garlic in olive oil until translucent. Drain tomatoes, reserving the tomato juice. Add drained tomatoes and vegetable stock to pot, stirring to combine. Bring mixture to a boil, then lower heat and simmer for 20 minutes until the tomatoes break down slightly. Add basil and cook for another 2 minutes.

Take pot off the heat, and use a stick blender to puree soup to the desired consistency. Add cream and reserved tomato juice, if desired and stir gently to combine. Return pot to heat. Taste for seasoning and add salt and pepper to taste. Serve with a scoop of cooked rice, and a little fresh basil for garnish.

*Use up those leftovers! Keep the rice separate from the soup until service, or the rice will suck up all the soup and become gummy. You can also substitute your favorite pasta, or omit the starch all together.


There is nothing better than fresh basil! It's one of those herbs that I have no problem growing myself, thank goodness!

Turkey Meatball, Orzo and Escarole Soup

I realized the other day that it has been a very long time since I made any kind of soup for dinner. It's time for soup!!! The days are cold and blustery and there is nothing better than coming in from outside with a hot bowl of satisfying soup. Gentle warmth from the inside out.

Eating healthy has had it's challenges. I prefer creamy soups as opposed to clear soups, so I am trying to psych myself out and change my preferences - without sacrificing flavor and texture. Substituting a leaner chicken breast or turkey breast meatball for a beef meatball is a smart and healthier choice. I'm most surprised by how tasty the low sodium or sodium-free chicken stocks are! I thought they would be very bland and watery, and that is just not the case. I've also focused more on eating colors. Red beets, purple cabbage, green spinach, orange carrots - - a rainbow on your plate signifies health and well being.

If only I would stop procrastinating and get myself to the gym!

What was I talking about? Oh yes! Soup! The following soup has become an instant classic in my kitchen. It was easy to prepare, tasty, reheats well and kept me full for the rest of the night due to the high protein content of the turkey meatballs.

TURKEY MEATBALL, ORZO AND ESCAROLE SOUP


For the meatballs:
1 lb ground lean turkey breast
1 cup Italian style bread crumbs
2 whole eggs
1/2 cup grated parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1 tbsp dried parsley
1 tsp paprika
salt and pepper

Preheat oven to 375 degrees.

Add all meatball ingredients in a large bowl, and gently combine with your fingers. Do not overmix! Form meatballs into 1 inch balls and place on an oiled baking sheet. Bake in the oven for approximately 20 minutes, shaking the baking sheet halfway through the cooking process. Remove from heat and let cool.

Leftover cooked meatballs can be frozen for up to 3 months in a zip lock freezer bag.

For the soup:
Prepared Turkey Meatballs
1 1/2 cups chopped carrot
1 cup dried orzo
8 cups chicken stock
4 cups roughly chopped escarole
salt and pepper, to taste
water, if needed

In a large stockpot, bring chicken stock to a boil. Reduce heat to a simmer, and add carrots and orzo. Cook for 10 minutes. Add turkey meatballs and escarole. Cook until meatballs are completely heated through and escarole wilts into the soup. (Add water, if soup is not broth'y enough.) Season with salt and pepper.

Serve with some bread of your choice. My choice was a 9-grain breadstick, so easy dipping.


The meatballs provided the biggest flavor punch with just a hint of garlic in the background, and the carmelized texture from baking them in the oven. The orzo was nice and tender. My only change would be exchanging the escarole for spinach, as I prefer the taste of spinach to the other. (Escarole is a lettuce, and even though it does wilt into the soup, it still keeps a watery crunch.)

Beet Soup (don't be afraid!)

I just love Autumn! We've finally begun to snap out of the Indian Summer we are courting, and allowed the chill to enter the air - and finally I can start to plan menus that involve some heavier flavors and longer cooking times. Plus, having the leaves changing colors brings on some much needed inspiration into my everyday cooking.

At the market this weekend, I spotted some very nice looking beets - firm and dark red with robust looking leafy greens attached. I hurriedly plucked them from their spot on the shelf - not really thinking about what I would do with them. The last time fresh beets were in my kitchen, I transformed them into tasty little
ravioli. This time I desperately wanted to make a soup.

So, I did.

BEET SOUP (served in a roasted acorn squash "bowl")

5 medium beets, peeled* and diced
1 red-skinned tart apple, peeled and diced
1 smallish red onion, diced
2 cloves of garlic, finely minced
4 cups of chicken or vegetable stock (I used chicken stock, because I do not like the taste of veggie stock)
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp brown sugar
salt and pepper, to taste

If serving in an acorn squash bowl: Preheat oven to 375 degrees. Cut the top off the squash, and hollow out the insides. (if needed, take a little off the bottom, so that the bowl is stable) Place on a cookie sheet, brush a little olive oil into the cavities and season with salt. Roast for approximately 60 minutes, or until the flesh is tender. Remove from heat and let cool slightly.

Meanwhile, heat oil in a large pot and cook onion and garlic until the onion becomes translucent. Add apple and beets and cook for approximately 5 minutes, stirring often. Add stock and let simmer for about an hour, or until the beets are fork tender. Remove from heat and add vinegar and brown sugar.

Blend soup with either an immersion blender or a food processor. (I used an immersion blender first and then had to clean off the wall! A food processor is a little less messy believe it or not!) Add water to achieve the consistency you like. Season with salt and pepper and serve.


*Unless you want red hands, invest in some disposable latex or fitted plastic gloves...beets will stain just about anything they come in contact with including skin and cutting boards! You were warned!!! I will be rocking the purple handed look tomorrow at work.

I was blown away at first bite! The beet soup was sweet, yet had a hint of tartness from the vinegar - and the flavor of the overall dish was subtle and delicious. The color was so vibrant and beautiful that I almost didn't want to dip my spoon into it. Using the acorn squash (my favorite of all the squashes) was awesome, because it gave the meal a little more substance as well as a bit of whimsy. The flesh of the squash went so well with the soup itself. The next time I make this, I may add a dollop of sour cream or Greek yogurt to richen the soup up just a bit.

Moroccan Spiced Chickpea Soup

I adore chickpeas. I love them roasted and covered with garlic powder, or on salads, or mashed up in hummus. My most favorite Indian dishes either include or feature chickpeas in them. When I saw the recipe for this soup, I knew I had to try it. Not only was this meal hearty - but it is also pretty cheap to make, and the leftovers were fantastic.

MOROCCAN SPICED CHICKPEA SOUP

3 tbsp olive oil
1 onion, diced
4 garlic cloves, finely chopped
1 tsp cinnamon
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp paprika
1 can of diced tomatoes
3 (15 oz) cans of chickpeas, rinsed and drained
1 quart chicken or vegetable stock
salt and pepper
2 good handfuls of pre-washed baby spinach

Heat the olive oil in a large skillet over medium high heat. Add onions and garlic and cook until onions become translucent. Add cinnamon, cumin, paprika and cayenne pepper and cook for approximately 2 minutes to develop the flavors. Add the tomatoes, chickpeas and stock and bring to a simmer, stirring occasionally. Continue cooking on medium-low for approximately 45 minutes or until the chickpeas become tender.

Take soup off heat, and use a potato masher to mash up some of the chickpeas right in the pot. (This is an optional step...but it does change up the texture and makes the soup thicker.) Stir in the spinach until it wilts, then season with salt and pepper and serve!


If you don't like the heat, omit the cayenne - because even though you are using just a tad of the spice, it still will hit the back of your throat when you least expect it!