Homemade Gnocchi with Spinach, Kale, Mascarpone & Sundried Tomato Pesto

I've been gone for a really long time. In that time I've been to San Francisco, Chicago, Boston, San Diego, and DC. I interviewed at 6 grad schools, got upgraded to first class (I'm ruined for life), experienced real winter, attended a funeral, visited my in-laws, snuggled with my canine sister-in-law Abby, and ate pizza in almost every city. I have to admit, as a former New Yorker, Chicago pizza was surprisingly delish, and don't even get me started on their donuts. It's been craziness, and now that I'm finally back home, fluffy-socked in my kitchen with an orange puppy at my feet and my favorite french cafe radio pandora station that makes me feel both like a goddess and like I'm in Paris, I'm back in my element and so happy to be here. 

While in Chicago a couple weeks ago, I bought a little gnocchi press from Eataly and knew I had to make gnocchi as soon as I got home. This dish is both green and filled with potatoes, so naturally, it's perfect for St. Patrick's Day. I must admit, I've only had corn beef and cabbage once, and in my experience it was absolutely repulsive. Oh and if you're feeling guilty about eating potatoes for dinner, (I'm not!) know that this fresh pesto is packed with spinach, and everyone's favorite Kale, so it's actually pretty healthy. With a nice dose of creamy mascarpone, and sweet sun-dried tomatoes, this meal is really something special. 

I've been making America's Test Kitchen gnocchi for years, it's one of those things that is really surprisingly easy. They perfected the technique so I don't even try to mess with it. The gnocchi itself, doesn't require any special equipment, except maybe a potato ricer, and all of the ingredients are super basic. No pasta maker needed. And it's super fun, and dare I say, kind of relaxing. 

Homemade Gnocchi with Spinach, Kale, Mascarpone & Sundried Tomato Pesto 
Adapted from America's Test Kitchen 
Serves 4-6 as a main 

For the Gnocchi 
4 pounds russet potatoes 
2 large eggs, slightly beaten
1.5 cups plus 2 tablespoons All Purpose Flour 
2 teaspoons salt 

For The Pesto: 
2 garlic cloves
1.5 cups packed kale 
2 cups packed spinach
1/4 cup pine nuts 
1/3 cup extra virgin olive oil 
1/2 teaspoons salt 
2 tablespoons lemon juice
1/4 cup grated parmesan
4 oz mascarpone
3 oz sundried tomatoes 

Preheat the oven to 450 degrees. Poke several holes in the potatoes then microwave them on high for 5 minutes, flip, then microwave another 5 minutes. Remove from microwave, place directly on oven rack, and cook for about 20 minutes until a skewer easily pierces through. 

While potatoes are still hot, hold each potato in a kitchen towel, and using a pairing knife, carefully peel away the skins and discard. Once all of the skins are removed, press potatoes through a potato ricer and spread them out in a thin layer across two large baking sheets. Let them cool slightly. 

Meanwhile, make the pesto. Pulse garlic in the bowl of a food processor until finely chopped then add kale and spinach and pulse again until finely chopped. Add the pine nuts, olive oil, salt, lemon juice, parmesan, and mascarpone and blend until smooth. Add the sundried tomatoes and pulse 3-5 times, or until you've achieved desired consistency, you'll want the tomatoes to stay a bit chunky. Set aside. Note, the pest can be prepared well in advance and stored in the refrigerator. 

Make the gnocchi. Prepare two large sheet pans with parchment paper and dust liberally with flour. Bring a large pot of salted water to a gentle boil. In a large bowl mix together potatoes, eggs, flour and salt. Transfer dough to a floured work surface, and with floured hands knead the dough for about 1 minute. Divide the dough in half, forming two smooth rounds. Divide each round into 8 equally sized pieces. Roll each piece into a 1/2 inch thick rope, then using a bench scraper cut the rope into 3/4th inch pieces of gnocchi. Press each gnocchi into the backside of a fork (or a gnocchi press if you have one, though honestly the fork works just fine), rolling it to create a fold on the backside - here's a great video. Transfer gnocchi to the sheet pans, making sure they don't touch. 

Once gnocchi are completed, gently fold the parchment paper in half, and pour the gnocchi into the boiling water. Cook one pan of gnocchi at a time as not to crowd them in the boiling water.  Cook for about 90 seconds - they will float to the top just before they are done. Transfer cooked gnocchi to a large bowl, gently toss with pesto, and top with freshly grated parmesan. 

Notes: 

This sauce is awesome with regular pasta, or on crostini. 

You should have just enough sauce for 1 batch of gnocchi. 

Farmstead Roasted Vegetable Risotto with Crispy Sweet Potato Chips & Pomegranate Rubies

Do you ever fear that one day you will run out of creativity? That it will all just dry up in a panic and you'll be left with zero ideas. Sometimes I fear this will happen to me. Then I remember that there are restaurants and inspiration is literally everywhere. I swear one trip to Europe is enough to keep me inspired for years. 

The best meal I've had in a long time was vegetable risotto at Farmstead in Napa. You know something is amazing when you can't stop eating the leftovers, cold, five days later. Yeah. So good. The restaurant is as farm to table as you can get. We literally witnessed the chef walk out back to the garden, pick some herbs and return to the kitchen. Everything about this place was lovely. Including, and especially their risotto. Re-creating is has been on my to-do list for a while. And with Valentine's Day less than a week away, I think the timing is just perfect. 

After a couple tries it tastes spot on to the risotto I had on that cool afternoon back in October. Warning, risotto can be a bit involved, but in my opinion, it's got a worse reputation that it deserves. And should really only take about 20-25 minutes max of near constant stirring. You see, there are certain kitchen tasks that require near constant attention, like smitten's ethereally smooth hummus that requires you peel each single chickpea and homemade pasta that most normal people would totally roll their eyes at and say "you've got to be kidding me, not worth my time". Well, risotto sort of falls into that category. And you know, I think I've discovered the secret to these types of somewhat monotonous tasks. The answer is turn on a good pandora station, pouring yourself a generous glass of wine (hey, you've already opened the bottle of the risotto anyway!) and allow yourself to settle in and let it be a sensual meditative experience. It also helps if you have a partner, one person to manage the ingredients as they get added to the pot, and one to man the stirring. The result is well worth the wait.

I recently followed a butternut squash farro risotto recipe which was delicious and lovely, but it barely made 3 servings, which was seriously disappointing for the amount of time and effort. I knew I didn't want that so this recipe makes a whopping 6-8 servings, though I'd say closer to 8,  and also happens to re-heat beautifully. 

It's packed with tons of vegetables, from butternut squash to broccoli to everyone's favorite kale. And despite being a traditionally heavy winter dish, this risotto is surprisingly light and fresh with lemon zest, fresh basil, and tangy pomegranate arils. It almost feels spring-like which is sometimes refreshing in the dead of winter. Something about homemade risotto is just so special, comforting, and perfect for treating yourself or sharing with someone you love.   

Farmstead Roasted Vegetable Risotto with Crispy Sweet Potato Chips & Pomegranate Rubies
Serves 6-8 

For the Risotto:
2 cups arborio rice 
1 cup dry white wine
6 shallots, sliced 
5 tablespoons unsalted butter, divided 
1 small butternut squash
grapeseed oil for drizzling 
6-7 cups low sodium vegetable stock 
6 ounces baby broccoli, chopped
2 medium zucchini, diced
7 ounces shitake mushrooms, sliced 
1 small bunch of kale, de-ribbed & chopped 
2 teaspoons of salt 
1/2 cup freshly grated parmesan 
zest of 1 lemon 
1 large pomegranate, de-seeded 
1 large bunch of basil, thinly sliced

For the sweet potato chips: 
1 large sweet potato 
grapeseed oil (or coconut or canola oil) 
1/8 teaspoon cumin 
1/8 teaspoon paprika 
1/4 teaspoon salt 

Preheat the oven to 400 degrees. Peel the butternut squash and scrap out the center (you can save the seeds for roasting if you'd like), and dice into small cubes. Line a baking sheet with parchment paper, toss squash with oil, salt and pepper. Cook for 35 minutes.

Meanwhile, peel the sweet potato and using a thinnest setting of a mandoline, slice into thin strips. Toss with oil, cumin, paprika, and salt. Line a baking sheet with parchment and place sweet potato slivers in a single layer, being mindful they don't touch, and cook at 400 degrees for about 7 minutes, watching carefully as not to let them burn. Note: both of these can be done ahead of time. 

Make the risotto. Heat the vegetable stock in a small saucepan over medium-low heat. Heat 3 tablespoons of butter in a dutch oven or large saucepan over medium heat. Sauté shallots in butter until soft, about 5 minutes. Add rice and stir. Add wine and continue stirring until the liquid reduces by half. Ladle about 1/2 cup of the warm stock into the rice, stirring until liquid is completely absorbed, then ladle another 1/2 cup of stock and continue to stir almost constantly. Repeat. Once about one quarter of the stock is incorporated, add in the broccoli, when about half the stock is incorporated add in the zucchini, when about three quarters of the stock is incorporated add the mushrooms. Just before risotto is finished stir in the kale. Continue with remaining stock until the risotto is creamy and al dente, I ended up using 6.5 cups total. Add roasted butternut squash, two tablespoons of butter, salt, lemon zest and parmesan and stir until warmed throughout. 

Remove from heat, and serve, topping with sweet potato chips, basil, and pomegranate arils. 

Notes: 

• I find the water method easiest and and the least messy method for removing pomegranate seeds. Here's a video.
• You can really do this with any vegetables you have on hand. Just add in the vegetables that take the longest to cook soonest. 

Big Sur Grilled Cheeses with Slow-Roasted Cherry Tomato Jam

Once upon a time, Nate and I went to Napa for our second anniversary. We took the extra long scenic route home along Pacific Coast Highway and finally got to see Big Sur, 90 miles of some of the most beautiful coastline in the world. It's so remote, with winding roads, zero cell phone reception, and sweeping cliffs above a turquoise ocean. It felt so remote and spectacular I remember wondering why the roads through were even built. On our way through we stopped at Big Sur Bakery, the cutest little cafe that felt more like snow white and the seven dwarves' cottage than a cafe. We ordered a strawberry strudel, which was absolute perfection and grilled cheeses with tomato jam. It tasted like an adult version of the childhood classic, with thick crunchy slices of bread, gooey mozzarella, and thick tomato jam that tasted less like jam and more like chunky tomato sauce. 

Back in the day I practically lived off grilled cheese. I don't know how, but for a span of about four years around college, I survived on a diet consisting mainly of bread and cheese. Not good. Now I eat them maybe once or twice a year, usually when I'm sick or having a really bad day. To me, grilled cheese is still the ultimate comfort food. I usually spice it up by adding whole grain dijon and a nice handful of baby spinach, maybe a thick slab of heirloom tomato. Totally adult, totally a justifiable dinner, am I right? So when I wasn't feeling good last week, and didn't feel like cooking but wanted something comforting and good I took a shot at re-creating the big sur grilled cheese. 

They start by slow roasting cherry tomatoes until they are sweet, caramelized, and literally bursting with flavor. Because they cook low and slow most of the their juices evaporate, so there's no need to drain them. Pulse them a bit in the food processor then add that chunky goodness to grilled cheeses with a bit of fresh basil, fresh cracked salt and pepper and of course, a few slices of creamy avocado. It's hardly a recipe, and dares to be adapted with maybe some goat cheese or spinach. The bread almost demands real butter which I unapologetically used. The result, according to my husband, tastes like "tomato soup grilled cheese" in one perfectly messy sandwich. Perfect for watching the big game we're skipping out on because the beloved 49ers didn't make it this year. Perfect for snowy weekends where you just don't feel like cooking. And perfectly acceptable for grown adults.  

Big Sur Grilled Cheeses with Slow-Roasted Cherry Tomato Jam
Makes two sandwiches 

For the tomato jam: 
20 oz cherry or grape tomatoes, halved 
2 tablespoons olive oil 
1 large garlic clove, minced 
1/2 teaspoon salt
fresh ground pepper 
1 teaspoon cane sugar 

For the sandwiches: 
4 slices of bread, I used multigrain sourdough 
unsalted butter 
4 oz mozzarella (one heaping cup), grated
tomato jam - recipe above 
small handful of fresh basil 
a pinch of salt + pepper 
1 large avocado (optional)

Preheat the oven to 350 degrees. Line a large baking sheet with parchment, top with tomatoes and toss with olive oil, garlic, salt & pepper. Cook for 1 hour. Remove from oven, let cool slightly, then add to a food processor or blender (I used my mini food processor), top with sugar and pulse, until chunky. 

Heat a large skillet. Butter the bread, top with cheese, jam, basil, salt and pepper. Cook until brown and crispy flipping halfway through. Remove from skillet, open up the sandwich and slide in slices of avocado. Serve.

Notes:

You will have leftover jam, enough to make 3-4 sandwiches.  It keeps in an airtight container in the fridge for 7-10 days. 

I know what you're thinking, sugar? As much as I hate adding extra sugar, the tomatoes are just way too acidic without it. You could try a sugar substitute and I almost did but hesitated for fear of ruining tomatoes so perfect.