pasta

Potato Gnocchi With Tomato Basil Sauce

May 7, 2020 by Marisa 42 Comments

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Just about any sauce will compliment potato gnocchi.

What are Gnocchi?

Gnocchi are simply the Italian version of potato dumplings and can be prepared in limitless ways.

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavoured with beets.

There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with.

They were my number one request each time mamma would ask me what I wanted to eat for my birthday celebration. She never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

How To Make Potato Gnocchi From Scratch

Start with a starchy potato such as the russet potato and you can either boil them or bake them in the oven.

Just make sure not to pierce or cut through the potato when boiling them, otherwise they will absorb too much water.

You can easily mash the potatoes with a fork but a potato ricer really does an excellent job of mashing the potatoes and it’s a good investment for one who often makes gnocchi.

Mix the mashed potatoes with the beaten egg, salt and work in some flour with your hands.

Knead the dough for a few minutes while working in a little more flour if sticking too much on your hands and work surface. It should be soft and pliable.

How To Shape Gnocchi

Working with one piece of dough at a time, roll the gnocchi dough into a 1/2 rope then cut into 1 inch pieces.

To shape the gnocchi, you can use a handy wooden gnocchi board but if you don’t have one, no worries!

I was taught to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me.

Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

Tips for Making Potato Gnocchi From Scratch

Always start with less amount of flour than the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more than a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

You’ll want to savour every bite! Enjoy the melt-in-your mouth sensation and never rush a good thing.

Above all, have fun and enjoy the process. After all practice makes perfect!

This recipe was originally published Sept. 14 2016 and updated May 7, 2020 with new photos and content.

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2 from 1 vote

Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.

Course: Main Meal

Cuisine: Italian

Keyword: Potato Gnocchi with Tomato Basil Sauce

Servings:

Author: Marisa

Ingredients

Gnocchi Dough

4 large russet potatoes about 2 pounds
1 teaspoon salt
1 tablespoon beaten egg
2 cups all purpose flour approximately

Tomato Basil Sauce

1 tablespoon olive oil
2 cloves of garlic minced
pinch of crushed chili pepper
24 ounce jar Passata Italian strained tomatoes I used San Marzano
2 sprigs of basil
salt and pepper to taste
1/2 cup diced mozzarella
1/2 cup grated Parmesan cheese

Instructions

How To make Gnocchi

Preheat the oven to 375 degrees F.
Wash the potatoes under cold running water and pat dry.
Use a large knife and make a deep incision length-wise into each potato.
Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
Let potatoes cool a little but do peel them while they are still a bit warm.
Put them through a potato ricer. Alternately you can use a potato masher or a fork.
Place the mashed potatoes in a large bowl.
Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
Transfer the dough to a wooden board or work surface.
Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
Knead for 2 to 3 minutes.
The dough should be smooth, pliable and just a little bit sticky.
Cut off a section of dough at a time.
Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
Cut the roll into 1 inch pieces.
Repeat with the remaining dough.
To shape the gnocchi, I used my little wooden gnocchi board with ridges.
Alternately, you can use the back of a fork .
Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
Repeat with the remaining pieces of dough.
Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
Set aside while you prepare the sauce.

Tomato Basil Sauce

Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
Add salt to the boiling water and then the gnocchi.
Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
Remove the gnocchi with a slotted spoon and place them on a serving platter.
Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
The heat of the tomato sauce will slowly melt the mozzarella.
Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
Serve while still hot.

Fusilli Pasta with Asparagus and Broccoli

April 2, 2020 by Marisa 2 Comments

Fusilli Pasta with Asparagus and Broccoli makes a quick and delicious meal for any day of the week and all under 30 minutes.

At times we long for quick and simple recipes.

The kind that can be prepared at a moments notice and still be so tasty and flavourful. And yet, as simply as they are they bring us such a level of comfort in the times they’re mostly needed.

For me, pasta dishes invoke this level of pure comfort food every time!

There’s such a myriad of ways in preparing such a dish and we have no further to look then our own pantry and using which ever vegetable we may have on hand.

One such pasta which I regularly have in my pantry are Fusilli Lunghi made from duram wheat semolina flour.

What are Fusilli Lunghi Pasta

Fusilli Lunghi are long lengths of coiled pasta.

This type of pasta shape is formed by pressing and rolling thin rods, in a back and forth motion, over strips of dough.

It has the appearance of long and elongated cavatelli.

It’s an absolute favourite of mine when not making my own from scratch. I love pairing it with broccoli and any other vegetable I may have on hand.

What can I make with asparagus and broccoli?

One of my favourite ways to enjoy asparagus is in making a panful of Parmesan Crusted Potatoes with Asparagus.

However, asparagus pairs quite beautifully with broccoli too. And especially so when combined with a favourite pasta shape.

I love their vibrant green colour in contrast to the paler colour of the pasta noodles.

It makes for one healthy dish that’s nutrient packed, easy to make and so quick to put together.

30 Minute Fusilli Pasta with Asparagus and Broccoli

In the time it takes for a pot of water to come up to a roaring boil, is all the time you’ll need to prep your vegetables.

With long pasta shapes such as these fusilli lunghi, I prefer to use sliced onions rather than chopped ones.

I also prefer to cut the asparagus into 2 or 3 inch long pieces to mimic the size of the pasta noodle.

Once they’re chopped and cut to your preferred size, simply rinse them under cold running water.

When the pot of water has come to a roaring boil, salt the water and add in the pasta. Stir well and cook according to the package instructions.

The fusilli lunghi I used needed 14 minutes of cooking time.

It’s more than enough time to sauté the onions with the asparagus which take about 6 to 8 minutes of cooking time.

This will depend on the size of your asparagus.

Thicker stalks of asparagus will need an extra minute or 2 till tender to the bite.

And as for the broccoli, I add it to the pot of boiling pasta at the last 3 to 5 minutes of cooking time. The timing will depend on the size of your broccoli and how tender you prefer them.

You’ll then drain the pasta with the broccoli and toss it with the asparagus mixture.

Stir in some freshly grated Parmesan cheese and chopped parsley. And at this point I also love to drizzle some extra virgin olive oil while mixing the pasta and veggies well.

How to serve Fusilli Pasta with Asparagus and Broccoli

You can bring the whole finished platter at the table and allow everyone to serve themselves.

Or you can plate individual bowls of pasta and let everyone top theirs with whichever extra toppings they prefer.

I love mine with an extra drizzle of EVOO and cracked black pepper. Hubby however, prefers a generous sprinkle of chilli flakes and lots of cheese.

But with whichever way you serve this bountiful dish, have fun in your kitchen and enjoy with your loved ones!

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Fusilli Pasta with Asparagus and Broccoli

A wonderful vegan recipe to have in your repertoire. This Fusilli Lunghi pasta dish is loaded with asparagus, broccoli and makes a healthy, quick and delicious meal in under 30 minutes.

Prep Time15 mins

Cook Time14 mins

Total Time29 mins

Course: Pasta

Cuisine: Italian

Keyword: Fusilli Pasta with Asparagus and Broccoli

Servings: to 6

Ingredients

1/4 cup extra virgin olive oil plus extra for drizzling
5 cups broccoli florets
2 small thinly sliced onions
2 garlic cloves minced
4 cups chopped asparagus about 2 inch pieces
1/2 teaspoon chili flakes
1/4 cup chopped fresh parsley Plus a tablespoon for the finished dish.
salt and pepper to your taste
500 grams Fusilli Lunghi Pasta
1/3 cup Parmesan cheese

Instructions

Bring a large pot of water to boil.
Meanwhile, cut the broccoli into florets and set aside.
Heat the oil in a large skillet and add in the sliced onions, asparagus, garlic with the chilli flakes, 1/4 cup fresh parsley, salt and pepper.
Sauté the veggies for about 6 to 8 minutes or just until the onions are translucent and the asparagus is tender to the bite.
When the water has come to a roaring boil, salt the water and add in the pasta while stirring occasionally.
Cook the pasta according to package instructions.
The type of pasta I used needed 14 minutes of cooking time.
At the last 5 minutes of the pasta's cooking time, add in the broccoli and stir while allowing both to cook together for the remaining time.
Drain the pasta and broccoli.
Transfer the drained pasta and broccoli to the skillet with the asparagus mixture and stir together well.
Toss with a drizzle of extra virgin olive oil the parmesan cheese and remaining fresh parsley.
Plate and serve with more cracked pepper, chilli flakes and cheese if you like.

Homemade Cavatelli with Broccoli

March 15, 2019 by Marisa 8 Comments

Easy to make Homemade Cavatelli with Broccoli is a simple yet classic Italian recipe dish. You’ll be happy to know that these fresh handmade pasta noodles can be frozen for later use to have on hand at a moments notice.

These cavatelli where definitely not a fresh pasta variety that I grew up with. I was first introduced to these delicate handmade pasta morsels by my mother-in-law.

At first glance they looked similar in appearance to potato gnocchi, my absolute favourite childhood dish!

Although both have humble beginnings, with very few ingredients needed, they do differ somewhat in texture.

Potato gnocchi are slightly plumper and light in taste considering that there’s potato in the dough.

However, I find that cavatelli tend to have a firmer shape and more of an al dente bite to the cooked noodles.

How to make homemade cavatelli

There are a few simple ingredients that go into making homemade cavatelli!

Basically all you need are flour, water and a little extra virgin olive oil.

You start by placing some flour on a work surface. Then simply make a well in the centre and pour about 1/4 cup of water and olive oil in the hollow centre.

With a fork, gradually work in the flour a little at a time until a very soft ball forms. Keep adding water a tablespoon at a time while working in the remaining flour.

It does get messy but if you have a pastry scraper nearby it will help release the dough from the work surface.

Knead the dough for about 8 to 10 minutes until smooth. You’ll know it’s ready when it no longer tears apart while kneading.

A short rest is needed after kneading (the pasta dough that is) so that the gluten relaxes and makes it easier to roll and shape the cavatelli.

Mind you, you can take a short nap as well if you like while the dough rests. No judgements here!

Can You Freeze Cavatelli

Yes! You can absolutely freeze these fresh pasta noodles after they’ve been shaped.

You’ll need a large baking sheet dusted with semolina flour. Simply transfer the cavatelli to the prepared baking sheet and spread them out into one single layer.

Place the baking sheet in the freezer and allow the cavatelli to freeze until firm. For about 30 minutes or so.

Once firm, transfer them to a plastic freezer bag and freeze up to 3 months.

You won’t need to thaw them before cooking but they will need a couple of minutes longer to cook.

My favourite way of serving homemade cavatelli with broccoli is with a very simple sautée of extra virgin olive oil, chili pepper flakes and smashed garlic cloves.

And this can be ready in as little time as it takes to cook the cavatelli noodles.

Then simply plate and serve with a drizzle of good quality extra virgin olive oil.

You may want to pass around some extra chilli flakes for those who love a little extra heat and a good dose of freshly grated cheese.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Homemade Cavatelli with Broccoli

Easy to make homemade cavatelli with broccoli is a simple yet classic Italian recipe dish. These fresh handmade pasta noodles can be frozen for later use to have on hand at a moments notice.

Prep Time45 mins

Cook Time20 mins

30 mins

Total Time1 hr 5 mins

Course: supper

Cuisine: Italian

Keyword: homemde, cavatelli, classic Italian recipe, pasta dough, broccoli

Servings:

Author: Marisa

Ingredients

Cavatelli dough

2 cups all purpose flour
1 tablespoon extra virgin olive oil
1 cup water room temperature
4 cups broccoli florets
1/3 cup extra virgin olive oil plus more for drizzling over the finished dish
4 garlic cloves peeled and crushed
1/2 teaspoon crushed pepper flakes
fine sea salt to your taste
freshly crushed black pepper to your taste
1 tablespoon semolina flour for dusting a rimmed cookie sheet
grated Romano cheese optional

Instructions

Place the flour on a work surface. Then simply make a well in the centre and pour about 1/4 cup of water and olive oil in the hollow centre.
With a fork, gradually work in the flour a little at a time until a very soft ball forms.
Keep adding water a tablespoon at a time while working in the remaining flour.
It does get messy so it helps to have a pastry scraper nearby. This helps release the dough from the work surface.
Knead the dough for about 8 to 10 minutes until smooth while picking up as much of the remaining flour as possible. You'll know it's ready when it no longer tears apart while kneading. It will feel smooth and will spring back when poked.
If the dough seems dry when kneading while working in as much of the flour as possible, you can dab your hands with a little bit of water.
Note that you will not need all of the 1 cup of water. I've only ever used 1/2 cup to 3/4 cup of water at the most. But its a great idea to keep it nearby just in case.
When your finished kneading, cover the dough with cling wrap and let it rest for 30 minutes at room temperature.
The resting time relaxes the gluten in the dough and makes it easier to roll and shape.
Sprinkle a rimmed baking sheet with some semolina flour and set aside.
Cut the dough into 8 pieces.
Working with one piece at a time, while keeping the remaining doughs covered, roll the piece out into a pencil thin rope.
Cut the rope into 1 inch pieces.
Use a gnocchi board if you have, to make the little caves or indentations in the dough.
If you don't have a gnocchi board, use your index and middle fingers to press down into the dough and swiping towards you. This will create the distinctive crevice.
Transfer the cavatell to your prepared baking sheet and repeat with the remaining pieces of dough.
Bring a large pot of water to boil.
Salt the water and add in the broccoli.
Cook the broccoli till fork tender, about 4 minutes.
Once the broccoli is cooked, remove the broccoli with a slotted spoon but DO NOT throw out the water. Save to cook the cavatelli.
Transfer the broccoli to a large skimming bowl and run under cold water. Set aside.
Bring the water back to boil if needed and add in the cavatelli.
Cook for about 10 minutes or till al dente.
Meanwhile, in a large skillet, heat the olive oil on medium low heat.
Add in the crushed garlic, pepper flakes and a dash of salt and pepper to your taste.
Stir to brown the garlic all over. This will take 2 minutes or so.
Drain the cavatelli while reserving 1/2 cup of cooking water.
Add the cooked cavatelli and the broccoli to the skillet with the browned garlic sauce.
Toss to mix well and add a little of the reserved pasta water if needed.
Plate and serve with a little drizzle of extra virgin olive oil, a sprinkle of chilli flakes and freshly grated cheese if desired.

Orecchiette with Rapini and Sausage

August 5, 2018 by Marisa 19 Comments

Orecchiette with Rapini and Sausage. A quick, easy and popular pasta dish topped with crunchy flavored bread crumbs for a lovely contrast and simply perfect for any day of the week.

At times we want something different than spaghetti or even fettuccine and Italy certainly has its wide range of pastas with every region claiming pride to its own distinct noodle shape.

In Puglia “the heel of the boot” orecchiette otherwise known as “little ears” reign supreme.

Store shelves are lined with these distinctly domed shaped pastas with a cup-like interior making it ideal for scooping up chunky sauces and vegetables. Here, as you toss the orecchiette, the sausage and vegetables become trapped in the hollowed out part of the pasta and flavors every single bite with deliciousness.

If you have never tried bread crumbs on pasta before do give it a try. It simply adds an extra layer of goodness and crunch.

Sometimes store bought breadcrumbs will just not do and this is one dish where fresh and flavorful is essential.

Making your own is supper easy and a great way to use up stale bread. Simply give it a whirl in the food processor or use a box grater. I always have some bread in the freezer which I grate while still frozen, it works wonderfully. 🙂

Rapini or broccoli rabe looks like thin broccoli but is related to the turnip. The taste is somewhat bitter but mellows out during cooking.

All the parts of this vegetable are edible. I simply cut out about 1 inch from the bottom of the stem and use it in my favorite dishes. 🙂

I hope you get to try this absolute family favorite dish!

I’ve updated this recipe from a previous older post with fresh new photos that do this flavorful pasta justice. Also, with a printable template for your convenience!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Orecchiette with Rapini and Sausage

A quick and easy delicious pasta dish topped with freshly toasted bread crumbs that's perfect for any day of the week.

Course: Main Course

Cuisine: Italian

Keyword: Pasta, Sausage, Rapini

Servings:

Author: Marisa

Ingredients

1/3 cup plus 1 tablespoon extra virgin olive oil
1 1/2 cup plain fresh bread crumbs
salt and pepper to your taste
1 large bunch of rapini cut into 2 inch pieces
500 grams Orecchiette pasta
1 pound Italian sausage mild or strong (casing removed)
3 large cloves of garlic minced
1 medium onion chopped
1 large red bell pepper cut into 1 inch pieces
pinch of red chili flakes
1/2 cup Parmegiano-Reggiano cheese grated

Instructions

Heat the 1 tablespoon of extra virgin olive oil in a small frying pan over medium low heat.
Add in the breadcrumbs and season with the salt and pepper and toast the bread crumbs for about 6 to 8 minutes or until they turn a deep golden brown. Stir often so that they don't burn then set aside.
Bring a large pot of water to boil and salt generously.
Add the Orecchiette to the boiling water and stir well.
Cook according to package instructions while stirring occasionally.
Three minutes before the end of cooking time, add in the chopped rapini and stir gently.
While the pasta cooks heat the 1/3 cup of olive oil in a large frying pan over medium low heat.
Add in the sausage (with casing removed), minced garlic, onion, red pepper and chili flakes.
Cook while stirring and breaking up the sausage meat with a wooden spoon for about 7 to 10 minutes or until the sausage is nicely browned.
Taste and season with salt and pepper if needed.
When the orechiette is ready, drain the pasta with rapini, toss it with the cooked sausage mixture and stir well.
Turn off the heat and stir in the grated cheese.
Plate and serve the paste with a drizzle of extra virgin olive oil and extra cheese if desired.
Top with a generous sprinkle of toasted breadcrumbs .
Serve while still warm and enjoy!

Easy Zucchini Glazed Spaghetti

July 9, 2018 by Marisa 14 Comments

Easy Zucchini Glazed Spaghetti, a truly brilliant medley utilizing one of summer’s favourite squashes. A simple combo of zucchini and spaghetti, partially cooked in zucchini water delivering a wonderfully lustrous, easy and utterly delicious meal!

This is one beautiful pasta and vegetable dish that truly delights!

It’s both pleasing to the eye with shreds of vibrant green flecks of the delicate zucchini squash. This pasta dish screams summer in the sun!

Not much of the zucchini goes to waste when preparing this meal and its virtually fuss free! Which means less time in the kitchen. Aren’t you loving it already?

Actually the most effort required when preparing this meal is in grating the zucchini. You may want to be careful with your box grater though…just saying!

After grating the zucchini, its placed in a colander with a few flavourful add ins and set aside for an hour. This allows the zucchini to release all its delicious juices. But we’re not throwing out the green juice. The juice is then used to finish cooking the pasta which yields a lovely glossy sauce.

The raw shreds of zucchini are then tossed with the pasta to complete the dish. Then, all that’s needed is a generous drizzle of extra virgin olive oil and freshly grated Parmesan cheese. Oh…and some cracked black pepper and red chilli flakes which certainly elevates the pasta to brilliant status!

You can fry some of the grated zucchini with a little olive oil and use it as a garnish if you’re so inclined. Its totally optional but does add a little contrast in texture.

It’s fuss free and with a few simple ingredients you’ll find your palate is never overwhelmed.

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Easy Zucchini Glazed Spaghetti

A brilliant medley of freshly grated zucchini, zucchini water and spaghetti is transformed into a luscious pasta dish that is simply perfect for any day of the week.

Course: Main Course

Cuisine: Italian

Keyword: Easy Zucchini Glazed Spaghetti

Servings:

Author: Marisa

Ingredients

6 large zucchini
3 cloves garlic minced
1 teaspoon fine sea salt
1/2 teaspoon black pepper freshly ground
1/2 teaspoon chili pepper flakes
454 grams spaghetti
extra virgin olive oil for drizzling
Parmesan cheese freshly grated

Instructions

Start off by lining a colander with a cheese cloth and then place it in a large bowl.
If you don't have a cheese cloth, a very fine meshed colander will work just as well.
Finely grate the zucchini on the smallest or second smallest holes of a cheese grater.
Toss the grated zucchini with the garlic, salt, freshly ground pepper and chili flakes.
Place the zucchini mixture in the lined colander and set aside for 1 hour at room temperature.
As the zucchini sits in the colander it will slowly release its juices.
Squeeze out the zucchini to release its remaining juices and set both the liquids and the squeezed zucchini aside while you cook the pasta.
Cook the spaghetti in salted water for half the time indicated on the package.
Drain the pasta and set aside.
Use the empty pasta pot to bring the zucchini juices to a boil.
Add in the spaghetti while stirring occasionally just until the spaghetti is al dente.
The pasta will absorb the juices as it finishes cooking while absorbing all its wonderful flavors.
When ready toss the pasta with the grated zucchini, a generous drizzle of extra virgin olive oil and the Parmesan cheese.
Plate, serve and enjoy!

Notes

This recipe was adapted from Francine Segan's "Pasta Modern" cookbook with a few switch ups.

I've increased the amount of garlic for personal taste and spiced up the dish with some hot chili flakes and freshly cracked peppercorns.

As with most simple dishes with few ingredients, do use a good quality extra virgin olive oil to top the pasta!