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Lemon Spaghetti with Shrimp

January 22, 2021 by Marisa 30 Comments

A bright and bold Lemon Spaghetti with Shrimp recipe that’s always a winner at my house!

You’ll love this dish for it’s simplicity and for how quickly it can be put together on a busy weeknight! Or even for those very special weekend dinners too!

This dish features succulent colossal shrimp, marinated in an Italian gremolata sauce which is quite simply a condiment. This condiment is a mixture of fresh parsley, garlic and lemon which enhances the fresh flavours.

Add a little extra virgin olive oil and you’ve got yourself a quick aromatic marinade for shrimp.

The marinated shrimp are pan seared and served over a platter of lemon parmesan pasta.

It’s so easy to put together and with a little planning and prepping ahead of time you can have dinner ready in approximately 30 minutes.

Ingredients For Italian Gremolata

With a few simple ingredients, fresh is always best!

Parsley: Use Italian flat leaf parsley as it’s much more fragrant than the curly variety.
Garlic: Rather than chopping the garlic try mincing it for a less pungent flavour since the shrimp cook rather quickly.
Lemon Zest: Lemon zest adds lots of flavour. Make sure to use only the colourful part and not the pith of the lemons which is quite bitter.

Preparing And Marinating Black Tiger Shrimp

I used frozen, raw easy peel shrimp for this lemon shrimp pasta recipe. Frozen shrimp are always convenient to have on hand and an ideal choice for busy weeknights!

The shells are pre-cut and the shrimp are deveined for you. All you need to do is defrost the shrimp then peel back the shell while leaving the tail intact.

There are a couple of ways you can defrost the shrimp:

Overnight thaw: Simply place the shrimp in the fridge the night before you plan to cook with them.
Quick thaw: Remove the shrimp from their packaging and place the shrimp in a colander. Run cold water over the shrimp for about 6 minutes or until thawed. Then simply drain and pat dry before marinating the shrimp.

You can do this ahead of time and keep the shrimp in the fridge until you’re ready to marinate them.

Cooking Black Tiger Shrimp For Lemon Pasta

Once marinated with the parsley, garlic, lemon and oil, set them aside for about 15-20 minutes. This allows the time to bring a large pot of water to a roaring boil.

The amount of time to cook the shrimp will depend on their size. Mine were the 8/12 count per pound and required about 2 minutes or so on each side.

These 8/12 count per pound are also referred to as super colossal sized shrimp, but can sometimes vary depending on the vendor.

They’re far meatier than the smaller shrimp and quite satisfying even to the carnivores in my family.

How to Make Lemon Shrimp Spaghetti

Although these quick pan seared shrimp are magnificent all on their own, they compliment the lemon parmesan spaghetti quite deliciously.

Once you have your shrimp marinating in the parsley, garlic and lemon sauce, bring a large pot of water to boil.
This will give the shrimp sufficient time for a quick marinade while you prepare the lemon parmesan sauce for the spaghetti.
When the water comes to a roaring boil, salt and add in the pasta.
Cook the pasta according to package directions.

Meanwhile, heat a large skillet over medium heat.
Sprinkle the shrimp with salt and pepper.
Add the shrimp to the hot pan and sear for approximately 2 minutes on each side. This largely depends on the size of your shrimp.
If your skillet is small, you can cook them in batches.
When the pasta is ready, drain and toss with the lemon sauce.

There are two ways to bring this magnificent dish to the table!

You can transfer the lemon spaghetti onto a serving platter and top the pasta with the pan seared shrimp, a sprinkle of chopped fresh parsley and a little drizzle of extra virgin olive oil. And let your family help themselves!

Or you can plate individual servings, topped with an equal amount of the lemon garlic shrimp, a dash of chopped parsley and a slight drizzle of the olive oil. This way there’s no infighting amongst siblings!

Servings for lemon shrimp pasta:

Twirling the spaghetti as in the photo will easily yield 6 portions, measuring approximately 1 1/2 cups cooked pasta per serving. I find this more than enough when serving a multiple coarse meal.

However, when served as a main dish with a salad on the side, you will have 4 very generous portions indeed!

Make it tonight and impress friends and family with this relatively easy to make, shrimp over pasta dish.

And, if you love shrimp pasta dishes as much as I do, you might also enjoy this Spaghettoni with Shrimp and Peppers recipe

Happy Cooking!

This recipe was originally published April 6, 2016 and republished January 22, 2021 with updated photos and content.

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5 from 1 vote

Lemon Spaghetti with shrimp

A bright and bold lemon spaghetti dish with jumbo garlic, lemon shrimps.

Prep Time30 mins

Cook Time11 mins

Course: Main

Cuisine: Italian

Keyword: Lemon Spaghetti with Shrimp

Servings: to 6

Author: Marisa

Ingredients

GREMOLATA MARINADE FOR SHRIMP

908 grams large shrimp shelled and deveined
1/3 cup extra virgin olive oil
lemon zest from 2 lemons
1/2 cup chopped parsley
4 cloves of garlic minced
sea salt and freshly ground pepper

LEMON PASTA SAUCE

454 grams spaghetti
1/2 cup extra virgin olive oil
1/3 cup lemon juice
lemon zest from one lemon
1/2 cup Parmigiano-Reggiano cheese
1/2 cup chopped parsley
salt and pepper to your taste I used fine sea salt

Instructions

PREP SHRIMP GREMOLATA MARINADE

In a bowl toss together the shrimp, extra virgin olive oil, lemon zest, chopped parsley and minced garlic.
Set aside to marinate at room temperature for about 20 minutes.

FOR THE PASTA

Meanwhile bring a large pot of salted water to a boil.
When water reaches a rapid boil, salt the water and toss in the spaghetti. Cook according to package instructions.

WHILE THE PASTA COOKS

While the pasta cooks, heat a large skillet over medium high heat.
Sprinkle the shrimp with salt and pepper and cook in a single layer, for about 2 minutes on each side, depending on the size of the shrimp.
Also, depending on the size of your pan, you may have to cook the shrimp in 2 batches.
Once the shrimp are cooked transfer them to a plate and set aside.

LEMON PASTA SAUCE

Whisk together the 1/2 cup extra virgin olive oil, 1/3 cup lemon juice and zest, freshly grated cheese, parsley and a dash of salt and pepper.
Drain the spaghetti, reserving about 1 cup of pasta water.
Return the drained pasta to the pot.
Pour the lemon sauce over the drained pasta and toss to combine.
Add a little bit of the reserved pasta water if needed.
You'll want to add just enough of the reserved pasta water to moisten the spaghetti.
Toss well.
Transfer the spaghetti onto a serving platter and top with the pan seared shrimp.
Sprinkle with a dash of chopped parsley and a drizzle of extra virgin olive oil.
You can bring the assembled platter to the table and let everyone help themselves or make individual servings topped with an equal amount of shrimp, a drizzle of extra virgin olive oil and garnished with parsley.
And pass the cheese if you wish. I'm all for extra cheese!

Stracciatella Soup with Mini Meatballs

January 7, 2021 by Marisa 38 Comments

Stracciatella Soup with Mini Meatballs is an Italian egg drop soup. It’s packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.

What is Stracciatella Soup?

Stracciatella soup is a classic broth based, egg drop soup and quite popular in the Lazian countryside of Italy where I was born.

In Italian, stracciatella means little shreds. In this egg drop soup it references the beaten egg mixture which is poured into a simmering broth and then stirred to form soft pillowy shredded morsels.

It’s a comfort food at best and one that was quite prominent during my childhood years. It was traditionally served at the start of our Christmas or Easter meal.

Of course growing up Italian, this type of soup was only a prelude to a more lavish 5 or even 6 course meal and generally mamma would serve it in very small portions.

How Do You Make Meatballs From Scratch

Making your own meatballs from scratch is really a simple process of combining some minced meat with flavouring agents such as spices, herbs, some grated cheese, breadcrumbs and eggs. This will ensure well seasoned and tender meatballs.

You can shape them into very small shapes or slightly bigger if you so wish. However, you’ll need to increase the cooking time to compensate for the larger sized meatballs.

Once the seasoned minced meat is prepared, you’ll need about 30 minutes to form the tiny meatballs.

To form the mini meatballs for the stracciatella soup you’ll need:

minced veal (you can also substitute with minced chicken or turkey)
eggs which act as a binding agent and add moisture
breadcrumbs also act as a binding agent and soak up flavours
Parmigiano-Reggiano, freshly grated for optimal flavour
garlic, a fundamental flavouring agent
parsley, fresh is best
salt and pepper brightens up the flavours

A neat trick in shaping perfect little meatballs is rubbing your hands with a little vegetable oil which makes it all the more easier to form the little balls.

How To Make Stracciatella Soup With Mini Meatballs

Stracciatella soup is one of my all time favourite Italian soups packed full of delicious flavours. And it’s really quite simple to make!

You’ll need a good quality ready made chicken broth or simply make your own from scratch if you wish!

Bring the chicken broth to a simmer and slowly add in the meatballs.

Let the meatballs simmer in the broth for about 10 minutes or until cooked through.

Once cooked through, I like to pass a small skimmer over the top of the soup to remove any fat residue and have a clearer broth.

But this is entirely up to you.

Meanwhile, combine the eggs, Parmigiano-Reggiano cheese, and some chopped parsley with salt and pepper in a small bowl.

Then lightly whisk the mixture together.

The egg mixture is then gently poured over the simmering meatball soup.

Once you’ve poured all of the egg drop mixture into the broth, lightly stir with a wooden spoon.

The egg mixture will firm up while creating soft pools of shredded egg drops.

You’ll note that the more you stir the egg mixture as it’s firming up, the smaller the shreds become. So for larger shreds of egg drops simply stir less.

Soups are always a saving grace during cold and flu season, providing us enough sustenance to get us through the worst!

But, there’s really only one other thing better then this Mini Meatball Stracciatella Soup when your feeling under the weather, and that would be when someone else graciously makes it for you!

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

This recipe was originally published January 18, 2018 and updated with new content and photos January 7, 2021.

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0 from 0 votes

Stracciatella Soup with Mini Meatballs

Mini Meatball Stracciatella Soup is an Italian classic and a family pleasing dish. Packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.

Prep Time45 mins

Cook Time20 mins

Course: Soup

Cuisine: Italian

Keyword: Stracciatella soup with mini meatballs

Servings:

Calories: 326kcal

Author: Marisa

Ingredients

For the Mini Meatballs

10 cups chicken broth I used store bought no added salt, fat free and gluten free
640 grams ground veal
2 large eggs lightly beaten
2 small garlic cloves minced
1 teaspoon salt I use fine sea salt
1/4 teaspoon ground pepper
1/4 cup grated Parmesan cheese
3 tablespoons bread crumbs I used dry bread crumbs
2 tablespoons chopped parsley plus 1 tablespoon more for garnish

For the Stracciatella: Egg Drop

4 large eggs
2 tablespoons Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste

Instructions

In a large bowl combine together the minced veal, beaten eggs, salt and pepper, Parmesan cheese, breadcrumbs, minced garlic and 2 tablespoons of chopped parsley.
Mix well by hand and shape into tiny meatballs about 1/2 inch in diameter. (rub your hands with some vegetable oil for easy rolling)
Bring the chicken broth to a simmer and slowly add in the meatballs.
Let the meatballs simmer for about 10 minutes or until cooked through.
Skim any of the residual fat from the top of the broth.
Meanwhile whisk the stracciatella ingredients in a small bowl.
When the meatballs are cooked through, slowly pour the stracciatella into the soup and then give it a gentle stir.
Let simmer for one minute.
To serve, ladle into soup bowls and top with a sprinkle of chopped parsley and freshly grated Parmesan cheese.

Nutrition

Butternut Squash Paccheri Pasta Bake

October 8, 2020 by Marisa 30 Comments

This elegant Butternut Squash and Paccheri Pasta Bake will take centre stage at your next family gathering or celebratory meal. A comforting and eye pleasing pasta dish made with oven roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.

This was a special request from hubby after returning home one evening with the latest “Bon Appétit” magazine.

It featured a baked pasta dish made with peas and mint which greatly resembled a cake.

I’ve made a few changes to the recipe. Mainly I replaced the peas with some seasonal, sweet oven roasted butternut squash which I then tossed with the cooked pasta. I also substituted the mint with some chopped rosemary however sage would work wonderfully as well.

Since I couldn’t come across Fontina cheese, I replaced it with freshly grated Asiago cheese. It’s a wonderful cow’s milk cheese and it melted beautifully in the silky smooth sauce. The aromas in this oven baked pasta dish are simply wonderful!

This deep dish pasta is fairly easy to put together but does require a few simple steps. They’re quite easily achievable, I might add.

And, will have your guests thinking you’ve laboured all day but you and I know differently!

How to Roast Butternut Squash for Paccheri Pasta Bake

First peel, chop and prep the butternut squash.

Chop the butternut squash into half inch cubes.
Place the chopped squash on a parchment lined baking sheet.
Toss together with a drizzle of olive oil and salt and pepper to your taste.
Spread out in one single layer and bake in a preheated oven at 400 degrees F for about 20 minutes or till fork tender.

While the butternut squash bakes you can start on the creamy cheese sauce.

How to Make an Italian Creamy Cheese Sauce

Melt a 1/4 cup of butter in a large sauce pot and over medium heat.
Add in the all purpose flour and cook while whisking for 2 minutes.
Slowly whisk in the milk.
Reduce the heat slightly and let the sauce simmer til thickened, for about 20 minutes. Whisk often so the sauce doesn’t stick to the bottom of the pot.
Remove the sauce pot from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
Whisk in the lightly beaten egg and season with salt and pepper to your taste.
Cover the sauce pot to keep warm and set aside while you cook the pasta.

PREP YOUR SPRINGFORM PAN BEFORE BAKING

While I was tempted at first to line my springform pan with parchment paper for easier release of this pasta dish recipe, I’m glad I didn’t.

This simple technique of first buttering the pan, and then sprinkling it all around with Parmesan cheese will give you that beautiful crusty exterior we all love so much. In every single slice!

There won’t be any fighting for the crusty end pieces with this dish for sure!

Cook and drain the pasta.
In a large bowl, toss the pasta with the roasted butternut squash, arugula, parsley and rosemary.
Stir in the cheese sauce until well combined.
Transfer half of the pasta mixture into the prepared springform pan.

How to assemble the Paccheri pasta with ricotta

Mix together the ricotta and lemon zest in a small bowl.
Spoon half of the ricotta lemon mixture over the pasta.
You can either spread the ricotta mixture over the pasta or leave it dotted, as in the photo below.

Top with the remaining pasta mixture while spreading it out evenly.
Spoon the remaining ricotta mixture over the second layer of pasta.
Sprinkle the top with 1/3 cup of grated Parmesan cheese.

Place the springform pan over a baking sheet (this will avoid any mess from the juices leaking out of the bottom of the springform pan).
Bake in a preheated oven at 375 degrees F, for about 45 minutes.
Or, until the top is golden brown and crispy.

Let the baked pasta dish cool for about a half hour before releasing from the pan.
Then run an off set spatula or butter knife around the inside edges of the springform pan to remove any sticky areas and carefully release the pasta from the pan.
Cut into wedges and serve while still warm.

This deep dish pasta recipe will serve 6 to 8 people depending on the size of each serving.

So, if you have a birthday coming up soon and you love a meatless pasta dish once in a while, then this vegetarian paccheri pasta recipe is definitely for you!

But why wait for your birthday! Make it this weekend, take a photo and tag @marisasitaliankitchen on Instagram so I can see your creation!

Happy cooking!

This post was originally published Oct 27, 2017 and republished October Oct 8, 2020 with new photos and content.

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5 from 1 vote

Butternut Squash Paccheri Pasta Bake

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering celebrations. Its creamy, cheesy and so easy to make.

Prep Time1 hr

Cook Time45 mins

Resting time30 mins

Course: Pasta

Cuisine: Italian

Keyword: Baked pasta, Butternut Squash Pasta

Servings: servings

Calories: 535kcal

Author: Marisa

Equipment

9 inch springform pan for easy release or any other deep dish baking pan.

Ingredients

FOR ROASTING THE BUTTERNUT SQUASH

4 cups diced butternut squash
olive oil for drizzling over butternut squash

FOR THE CREAMY CHEESE SAUCE

1/4 cup unsalted butter plus more for greasing the pan
1/3 cup plus 1 1/2 cups grated Parmesan cheese divided
1/4 cup all purpose flour
1 litre milk I used 3.5 % full fat milk
1 cup grated Asiago cheese
1 large egg lightly beaten
fine sea salt or kosher salt to your taste
freshly ground pepper to your taste

TO ASSEMBLE THE PASTA

500 grams paccheri pasta or rigatoni
4 cups baby arugula roughly chopped
1 cup chopped fresh parsley
1/2 teaspoon chopped fresh rosemary
1 cup ricotta cheese
1/2 teaspoon grated lemon zest

Instructions

ROASTING THE BUTTERNUT SQUASH

Preheat oven to 400 degrees F.
Place the chopped butternut squash on a parchment lined baking sheet.
Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender.
Set the cooked butternut squash aside while continuing with the rest of the recipe.

CREAMY CHEESE SAUCE

In a large saucepan, melt 1/4 cup of the butter over medium heat.
Add the all purpose flour to the melted butter and cook while whisking for 2 minutes.
Slowly whisk in the milk.
Reduce the heat slightly and let he sauce simmer while whisking often, until the sauce has thickened, for about 20 minutes.
Remove the saucepan from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
Whisk in the lightly beaten egg and season with salt and pepper.
Cover the saucepan to keep warm and set aside while you cook the pasta and prep the springform pan.

PREPPING THE PAN

Butter a 9 inch springform pan with softened butter.
Sprinkle the pan all over with 1/3 cup of grated Parmesan cheese and set aside.

COOK THE PASTA

Bring a large pot of salted water to a boil and cook the pasta just until al dente or firm to the bite.
Drain the pasta and transfer to a large bowl.

ASSEMBLING THE DEEP DISH PASTA

Add the cooked butternut squash, arugula, parsley and rosemary to the pasta bowl.
Stir in the cheese sauce until well combined.
Preheat the oven to 375 degrees F.
Transfer half of the pasta mixture to the prepared springform pan.
In a small bowl, mix together the ricotta cheese and lemon zest then spoon half of this mixture over the pasta.
Transfer the remaining pasta into the pan and spoon the remaining ricotta mixture over the pasta.
Sprinkle with 1/2 cup of grated Parmesan cheese and bake for about 45 minutes or until the top is golden brown and crispy.
Let the baked pasta rest for about 1/2 hour then run a knife alongside the inside of the pan before releasing the pasta from the pan.
Cut into wedges and serve.

Nutrition

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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3 from 2 votes

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.

Parmesan Crusted Potatoes with Asparagus

April 18, 2020 by Marisa 38 Comments

Parmesan crusted potatoes with asparagus is a simple and delicious one pan side dish. It features just a few ingredients and can be prepared on any busy weeknight.

My family is a huge potato lover!

Growing up, my mom was never able to prepare enough potatoes to satisfy everyone at family gatherings!

We would often find ourselves wrestling each other at the diner table for her oven roasted potatoes.

So naturally I began to prepare oven roasted potatoes by making sheet pans loaded with our favourite buds. And I usually combine them with some other yummy veggie such as my Oven Roasted Potatoes and Fennel recipe.

I used a delicious combination of red and yellow little creamer potatoes, this time around. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

Although I can make an entire meal out of crispy potatoes, I find that roasted alongside some vibrant green asparagus makes for one remarkable side dish!

You can serve them alongside steak, chicken or even fish.

Or, go vegetarian by topping the roasted vegetables with a fried egg. Yummy!

How To Trim Asparagus

There is no rocket science behind trimming asparagus stalks. And, you probably know this already if you’re a seasoned cook.

However if you’re new to this, it’s really a simple process. All you do is bend the woodsy end of the asparagus spear and it naturally snaps off at its driest point.

You’re left with perfectly tender and juicy asparagus spears ready to be used in your favourite recipe.

Creamer Potatoes

Creamer potatoes are small thin skinned, bite-size baby potatoes anywhere from 1 to 2 inches in size.

They’re buttery in taste with a creamy-like texture making them a cinch to prepare.

I used the red and yellow coloured creamer potatoes for this recipe. However, you can also add the blue coloured ones, should you come across any!

How to Roast Asparagus and Potatoes in the Oven

Start by lining a baking sheet with parchment paper.

This ensures that the potatoes don’t stick to the pan and it’s easy clean up!

Toss the potatoes with olive oil, salt and pepper.

Spread them out in a single layer, giving them room to brown and bake for about 20 minutes.

After the initial first 20 minutes, remove the pan from the oven and flip the potatoes over.

Toss the asparagus with olive oil, salt and pepper and nestle them between the potatoes in a single layer.

You’ll then return the sheet pan to the oven and bake an additional 15 minutes more.

When the asparagus are almost tender, sprinkle the veggies with the grated Parmesan cheese and bake an additional 5 minutes.

The cheese will melt and develop a wonderful golden brown crust over the vegetables which will impart another layer of goodness to the veggies. It’ll render them so irresistible!

It’s that simple! And that delicious!

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

This recipe for Parmesan Crusted Potatoes with Asparagus was originally published on April 22, 2016, and updated with new content and photos on April 18, 2020.

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Parmesan Crusted Potatoes with Asparagus

These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.

Course: Vegetable

Cuisine: Vegetarian

Keyword: Parmesan Crusted Potatoes with Asparagus

Servings:

Author: Marisa

Ingredients

1 1/2 pounds small baby potatoes sliced in half
1/2 pound asparagus tips trimmed
2 tablespoons plus 1 tablespoon of olive oil
salt to taste
pepper to taste
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
Spread on the prepared baking sheet, in a single layer.
Bake in preheated oven for 20 minutes.
Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
Remove the pan with potatoes from the oven and flip the potatoes over.
Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.