Apple Pecan Macaroni with Smoked Gouda and Fig Sauce

 

Apple Pecan Macaroni with Smoked Gouda and Fig Sauce.

Served with Maple Chicken & Apple Sausage

This is the kind of recipe that I love! Entirely my own, inspired and re-invented from something completely different, something whimsical from my imagination that was absolute creamy savory perfection!

I got the idea for this macaroni after a long weekend in Chicago. I was downtown, across from the John Hancock building, having lunch with a friend at The Oak Tree. By the way, that place is fabulous. I would definitely recommend a stop there for brunch or lunch. I had a delicious and refreshing Cucumber Lime Cooler and for lunch, the sandwich that inspired this entire dish, the Apple & Brie, Havarti & Fig Epicurean Cheese Sandwich. Yum! After our delicious meal we stopped by the bread counter to sample their Artisan Breads and took a couple loaves home. Can you say Raisin Pumpernickle and Onion Foccacia?!

 I had made plenty of baked macaroni with various cheese like havarti, gouda and fontina but never had I thought to add fig or preserves to the dish. So when we got home, that is exactly what I did. I highly recommend this dish, it was creamy, sweet and savory all at the same time. One of my new favorites!

Prep: 15 Min
Cook: 20 Min

Ingredients

- 1/2 lb of Conchiglie Pasta or Shells

- 4 tbs of fig preserves

- 1 large apple, peeled and diced

- 1/4 onion, chopped

- 1 garlic clove, minced

- olive oil

- 3/4 cup Hazelnut Milk (you could substitute regular milk or cream or a combination of both)

- 1 package of Smoked Gouda cheese

- 1/2 package of Sharp Cheddar (you could substitute Havarti or Fontina)

- 1/4 cup of pecans, crushed

- Salt/pepper to taste

- Grated parmesan, topping

-1 package of Chicken Apple Sausages ( I like Al Fresco or Applegate Organics) - OPTIONAL SIDE

- 1 tbs of maple syrup

Directions

- Preheat oven to 350 F
- Grease a medium casserole dish
- Cook pasta according to directions
- Meanwhile, in a large saute pan, saute onion and garlic with a little olive oil, about 5 minutes on medium
- Add salt, pepper, fig preserves and hazelnut milk
- Chop the gouda and cheddar, add to the pan

- Saute on medium low heat until cheese and preserves are melted. Stir periodically

- Add the apple to the pan and continue to stir periodically for about another 3-4 minutes
- Once pasta is cooked, drain and pour in casserole dish
- Pour cheese sauce over top and stir a little to coat all of the noodles
- Top with pecans and parmesan cheese

- Cover with aluminum foil or lid and bake for 15 minutes.
- To create a golden topping, you can broil for 1 minute on high. Just be sure to watch it so you don't burn the top.

- Meanwhile, slice chicken sausages on an angle. In the same saute pan as the cheese sauce, saute sausage with 1 tbs of olive oil and 1 tbs of maple syrup. For about 7 minutes on medium heat, turning occasionally until golden brown.

- Serve sausage with macaroni. Enjoy!

Homemade Chocolate Raviolis

Pasta and Chocolate?! End of story!

 

When I found out how easy it would be to take the pasta I have been making, add some cocoa powder and voila! Chocolate pasta! I knew I had to make some. I highly recommend using a pasta attachment on your KitchenAid in order to make this because the dough needs to be very thin.

 

 

 

Prep Time: 45 Min

Cook Time: 10-15 Min

 

Ingredients

 

- 1 1/2 cup flour

- 1/4 cup cocoa powder

- 3 tbs sugar (I used evaporated cane juice)

- 1/2 tsp salt

- 3 eggs

- additional flour for rolling/shaping

- Filling: I used bananas with brown sugar and cinnamon. I also filled some with peanut butter.

- Chocolate sauce: You could just melt chocolate and drizzle. I mixed chocolate with a little coconut milk and shredded coconut and then whisked over low heat on the stove top.

- Powdered sugar

 

Directions

 

- Combine the flour, cocoa, sugar, salt and eggs in a large mixing bowl. Knead and then allow to rest in the fridge for about 30 minutes

- Using your pasta attachment, run the dough through multiple times to get very thin. You can break the dough into 4 small balls to make it easier to run through the machine.

 

 

- Lay the dough on a floured surface and cut out circles or squares to shape raviolis

- Place the filling inside the shapes and top with another

 

 

- Press the edges together with a fork to seal

- When ready, boil in some water with sugar for about 10 minutes until tender

- Top with chocolate sauce and powdered sugar

- If you are saving the ravioli for another day and plan on freezing it, be sure to freeze the pieces individually on a baking sheet before combining them or they will be become mush. I know from experience!

 

 

*NOTE* To make the banana filling, in a small pan, saute 2 bananas sliced with some brown sugar and cinnamon for about 5 minutes until tender. Place in a bowl in the fridge until ready to use.

 

With my leftover dough, I put it through the fettuccine attachment and made some chocolate fettuccine for future use!

 

 

 



Turkey Zucchini Burgers with Truffle Mac n' Cheese

 I made a special dinner for my father this week for his birthday. He is not a herbivore by any means, in fact, he is the exact opposite...more like a meat and fast food extremist. When I asked him what he wanted me to cook him for dinner, he said "burgers and hot dogs." Really?! Of all the yummy creations I can make, you want a burger and a hot dog. OK, I will give you a burger and a hot dog...just not the kind loaded with red meat and sodium :) I decided I might be able to trick him into eating healthier by using ground turkey and adding veggies like zucchini and carrots. The zucchini and carrots added a lot of flavor to the burgers and also kept them moist inside. My parents called this meal "Augi food" which basically means "fancy food." They used to know a man by the name of Augi that cooked gourmet meals.

I absolutely loved this dish, it is not the healthiest by any means when you add in the truffle mac n' cheese but you could always substitute another side if you prefer. That was my way of giving him something more familiar...buttery and cheesy! Yum! I also made a quick Apple Slaw as another side dish and I would highly recommend you making it as well. It ended up being a great topping for the burgers too, added the sweet to the savory.

To finish it off I made some delicious homemade Chocolate Raviolis with different fillings like sauteed bananas and peanut butter for dessert. Be on the lookout for that recipe in my next post.

Turkey Zucchini Burgers with Truffle Mac n' Cheese and Apple Slaw

Prep Time: 20 Min

Cook Time: 35 Min

Ingredients

Turkey Burgers

- 1 3/4 lb ground turkey

- 1/2 package of medium soft tofu (you can make without if you prefer)

- 2 zucchini, grated or shredded

- 2 carrots, grated or shredded (I bought store bought shredded to save some time)

- 1/4 onion, diced

- 3 garlic cloves, minced

- 1 tsp of Worcestershire sauce

- salt/pepper to taste

- 1 egg or egg substitute

- 1/4 cup panko breadcrumbs

- hamburger buns (I used whole wheat and english muffins, toasted)

- Pesto

- Brie Cheese

- Spinach or lettuce leaves

- Dijon mustard

Apple Slaw

- 2 apples, peeled and julienned

- 1/2 cup grated carrots (I used some that I had leftover from the store bought bag)

- 1/4 cup cider vinegar

- 3 tbs maple syrup

- 2 tbs dijon mustard

- 1/3 cup honey

- 2 tbs mayo

- salt/pepper to taste

Truffle Mac n' Cheese

- 3/4 box of elbow pasta

- 2 cups of hazelnut milk (1 cup of milk and 1 cup of cream will also substitute)

- 3 tbs of truffle butter (you can find at local market like Fresh Market or Whole Foods)

- 2 tbs of flour

- 2 chopped portobello mushrooms

- 1 package of fontina cheese (you could also substitute another creamy cheese like a havarti)

- parmesan

- panko breadcrumbs

- truffle oil

Directions

Turkey Burgers

- In a mixing bowl, combine the first 10 ingredients. Mix well. Shape into patties.

- I shaped my patties the night before and put them in the fridge in between layers of wax paper. That way all I had to do was throw them on the grill right before our guests came over.

- Grill for about 4 minutes on each side until blackened and not pink on the inside

- Top burgers with some brie cheese right before they are done

- Spread some pesto and dijon mustard on the toasted buns

- Put the burgers on the buns, top with spinach and apple slaw if you prefer.

Apple Slaw

- Combine all of the ingredients in a small mixing bowl. You can add more honey, maple or dijon to your liking if the cider vinegar is too tart. Place in the fridge until ready to use. 

Truffle Mac n' Cheese
- I recommend preparing this first, then you can put in the oven about 30 minutes prior to dinner time.
- Bring a medium saucepan with salted water to boil. Cook pasta according to directions
- Preheat oven to 350 F
- In a large saute pan, saute flour and truffle butter on medium heat with a whisk to form a roux
- Add the hazelnut milk and bring to a boil for a couple of minutes
- Reduce to low and add mushrooms and fontina cheese
- Let simmer to thicken for about 5 minutes
- Drain pasta and mix with sauce
- Pour in a lightly greased casserole dish
- Top with parmesan and breadcrumbs. Drizzle with truffle oil.
- Bake for 25 minutes, covered with foil
- Broil on low for 2 minutes uncovered to brown the topping
- Serve with turkey burgers and apple slaw. Enjoy!

Barbecue Tofu and Pumpkin Mac n' Cheese

I should have titled this blog, How Not To Make Your Own Shell Pasta. When I decided I wanted to make Pumpkin Mac n' Cheese this week, I also decided I would try to make my own shell pasta. If you are going to make your own pasta for the first time 1) follow a recipe and 2) always have some backup store bought pasta. I had a lot of fun making the shell pasta but unfortunately, I did not follow a recipe, I made it the same way I make ravioli dough. First mistake. Ravioli dough ends up getting run through a pasta maker which thins it out really well. If you decide to shape it into little shells, the dough ends up being really thick. Most shell/orecchiette pasta recipes require no egg. Second mistake. I also used a combination of wheat and semolina flour, third mistake, regular unbleached white would have worked best. Although my shell pasta looked really nice, it was just a little too thick to enjoy or use. Lucky for me I did buy some gluten free elbows just in case :)

Making my own Shell Pasta

I have made Pumpkin Mac n' Cheese in the past with your basic cream and milk and some Fontina cheese (which is delicious by the way!) This time I used some alternative milks and a Havarti with Peppadew Peppers from Whole Foods. The peppers give the sauce a nice spice and the Havarti makes it gooey and creamy, yum! The Barbecue Tofu was easy and very tasty. I sauteed it in the pan with the veggies but you could also just put it right on the grill and baste it with barbecue sauce which would be equally as tasty. Make sure you buy the firm/extra firm tofu so it stays intact. I served it all with some grilled corn on the cob which I topped with some homemade Jalapeno Lime Butter. Just mix some butter, chopped jalapenos, garlic and lime. Put in the freezer on wax paper until ready to serve. Slice and spread on the hot grilled corn, so good!



Barbecue Tofu, Pumpkin Mac n' Cheese and Grilled Corn with Jalapeno Lime Butter

Barbecue Tofu, Pumpkin Mac N' Cheese and Grilled Corn with Jalapeno Lime Butter



Prep Time: 10 Min

Cook Time: 40 Min

Ingredients

Pumpkin Mac n Cheese

- 10 to 12 ounces of pasta (elbows or shells) about 3/4 a box

- 1 garlic clove, minced

- 2 tbs butter

- 2 tbs flour

- 2 cups of hazelnut milk (any milk would do, you could also do 1 cup of cream and 1 cup of milk)

- 1 cup of cheese (I used Havarti with Peppadew Peppers, Fontina is also a good choice)

- 1 can of organic pumpkin

- 2 tsp of cinnamon (optional)

- salt/pepper to taste

- Panko breadcrumbs

- Parmesan/Pecorino grated cheese (optional topping)

- 1/4 cup of chopped walnuts

Barbecue Tofu

- 2 garlic cloves, minced

- 1/4 onion, chopped

- 2 celery stalks, chopped

- 1/2 red bell pepper, chopped

- 2 tsp curry powder

- 1 package of organic tofu, sliced

- 1/2 cup barbecue sauce (I used Annie's Naturals, Chipotle Hot Sauce)

Directions

- Preheat oven to 350 F

- Bring a pot of salted water to boil, cook pasta according to directions

- In a large saucepan, saute the garlic clove with 2 tbs of butter and flour. Whisk to form a roux

- Add the salt/pepper, cinnamon and milk, bring to a small boil.

- Reduce to low and continue to whisk occasionally until thickened

- Add the cheese and pumpkin, stir to combine

- Once pasta is cooked, drain and add to sauce mixture

- Pour macaroni in a lightly greased casserole dish

- Top with breadcrumbs, parmesan cheese and walnuts

- Bake covered with aluminum foil for 30 minutes

- While macaroni is baking, in a large saute pan, sautee garlic, onion, bell pepper, celery and curry with a little olive oil. About 5 minutes.

- Add in chopped tofu and continue sauteing for about 10-12 minutes on medium heat

- Add barbecue sauce, stir to coat and reduce heat to simmer for 15 minutes

- Serve tofu with mac n' cheese and grilled corn if desired. Enjoy!



Spaghetti with Pesto, Turkey Tofu Meatballs, Cranberries and Toasted Walnuts

These meatballs were savory and sweet with the touch of cranberry. I added tofu to the traditional turkey meatball to cut back on the amount of meat. The toasted walnuts added a nice texture to the dish and gave it a seasonal taste. Yummy!

Prep Time: 10 Min
Cook Time: 15 Min

Ingredients

- 1 box of Spaghetti (I used half a box of Corn Spaghetti and half a box of Spinach Spaghetti)
- 1 1b Ground Turkey
- 1/2 package of medium firm tofu
- 1/4 cup of panko breadcrumbs or oats
- 1/4 cup onion, chopped
- 1 clove garlic, chopped
- 1 egg, lightly beaten
- 1/4 cup Feta cheese
- Salt/Pepper to taste
- 1/4 cup Marsala Wine
- 2 tbs dried cranberries
- 1/4 cup walnuts, chopped
- 3 tbs of Basil or Spinach Pesto
- Pecorino/Parmesan Cheese (optional, topping)

Directions

- In a small bowl pour the marsala wine over the cranberries, let soak for 5 minutes
- Bring a pot of salted water to boil. Cook spaghetti according to package directions.
- In a large bowl, combine the turkey and next 7 ingredients. Add the cranberries with marsala wine.
- Form mixture into meatballs
- In a large saute pan, saute the meatballs with a little olive oil, turning frequently to brown on all sides. Approx 8-10 minutes total. (You can add some marsala wine to the pan for additional flavor if you like)
- While meatballs are cooking, toast the walnuts in toaster oven until browned
- Toss spaghetti with pesto, top with meatballs and sprinkle with walnuts and pecorino cheese. Enjoy!

Buffalo Stuffed Shells

I got the inspiration for this dish from one of my favorite blogs Inspired Taste. I made some modifications and also made it vegetarian. I am sure it would be delicious with chicken too. It was cheesy gooey and with a bit of heat, yum!

Prep Time: 5 Min

Cook Time: 35 Min



Ingredients

- 16 large pasta shells

- 1 package of medium tofu

- 1/2 cup of ricotta cheese

- 1 garlic clove, minced

- 1/2 cup onion, diced

- 3/4 cup celery, diced

- 1/4 cup blue cheese crumbles

- 1/4 cup chopped parsley

- Frank's Cayenne Pepper Hot Sauce

- Annie's Organic Parmesan Artichoke Dressing (you could also substitute Ranch)

- salt/pepper to taste

Directions

- Preheat oven to 350 F

- Bring a large pot of salted water to boil and cook shells according to directions

- Drain cooked pasta and keep in a bowl of ice water until ready to use

- Meanwhile in a medium saute pan, saute the garlic, onion, tofu and celery 5-8 minutes

- Turn off the heat and add the ricotta cheese, parsley and blue cheese.

- Carefully add about 3-4 tbs of the hot sauce. Taste to measure heat and add more if desired.

- Lightly grease a casserole dish

- Stuff the shells with the filling and place upside down (seams up) in the dish

- Sprinkle tops with more blue cheese and hot sauce if desired.

- Bake for 25 minutes and drizzle with Parmesan dressing before serving.

Pear and Cheese Satchels with Hazelnut Mascarpone Sauce

This is a recipe I made several weeks ago, prior to starting my food blog. I bought the pear and cheese satchel pasta from Mazzaro's Italian Market in St. Pete. They have a great selection of fresh pasta and I love pears! Now that I have been making my own pasta lately I will definitely try to make my own satchels or raviolis filled with pears. If you don't have pear pasta you could easily substitute just a cheese filled pasta or saute some pears with the sauce, yum!

I am not a full convert yet, I still don't think that Vegan cheese tastes anything like the real deal, so in this recipe I used a little mascarpone cheese to add some depth to the sauce. Mascarpone is an Italian cheese that is used in Tiramisu and often used instead of butter to thicken dishes like risotto. You can get hazelnut milk at most health food stores in the alternative milk aisle and mascarpone cheese is available at grocery stores in the deli aisle.

Pear and Cheese Satchels with Hazelnut Mascarpone Sauce

Prep Time: 10 Min

Cook Time: 15 Min

Ingredients

- Pear and Cheese Satchel Pasta (You can substitute cheese-filled pasta or saute pears with sauce)

- 1/4 onion, diced

- 3/4 cup Hazelnut Milk

- 3 tbs Mascarpone Cheese

- 1 garlic clove, minced

- 1/4 cup of Spinach (optional)

Directions

- Put a medium pot with salted water on the stove to boil, cook pasta according to package

- In a saute pan on medium heat, saute onion and garlic with a little olive oil for about 5 min

- Add the mascarpone cheese to the saute pan and whisk until melted

- Add Hazelnut Milk and increase heat to bring to a small boil

- Once boiling reduce hit to low and let simmer to thicken

- Add spinach to sauce and stir until wilted

- Drain pasta and toss with sauce

Done! Quick and delicious! 

                           

Pumpkin Ravioli with Pumpkin Hazelnut Sauce, Cranberries and Spinach

Nick bought me a very nice pasta attachment for my KitchenAid Mixer for my birthday several months ago. I haven't used it since the day he cooked me homemade raviolis for my birthday. When I cleaned out my banquet about a week ago, I found it inside! I immediately felt guilty and decided that I need to start making use of it. Now that I am getting the hang of making my own pastas, I can't wait to use it for making spinach fettuccine, spaghetti etc.! This recipe does not require the pasta attachment but you could use it to help you roll out the dough and get it nice and thin if you own one.

Pumpkin Ravioli with Pumpkin Hazelnut Sauce

Homemade Pumpkin Ravioli topped with Cranberries, Spinach and Pecorino Cheese

Prep Time: 45 Min
Cook Time: 15 Min

Ingredients

Pasta
- 2 eggs, lightly beaten
- 2 tbs olive oil
- 2 tbs water
- 1 1/2 cup of flour (I used half Semolina Flour and Half Unbleached Flour)
- 1/4 cup of pumpkin puree
- Pinch of salt

Filling
- 1/2 cup of pumpkin puree
- 1/2 cup of tofu
- 1/4 cup of feta cheese
- Handful of dried cranberries
- 1/2 tbs of cinnamon
- 1 tsp of nutmeg

Sauce
- 1/4 cup of pumpkin puree
- 1/4 onion, diced
- 1 garlic clove, minced
- 3 tbs mascarpone cheese (you could substitute cream cheese)
- 3/4 cup of hazelnut milk (you could substitute cream and potentially add a hazelnut extract)
- 1 tbs of cinnamon
- 1 tsp of nutmeg
- 1/2 tbs of honey
- Salt/Pepper to taste
- 1/2 cup of Baby Spinach
- Dried cranberries
- Pecorino or Parmesan cheese (optional topping)

Directions

Pasta
- Combine all ingredients and mix and knead together with your fists for about 5 minutes
- I used half Semolina Flour and half unbleached flour. Semolina is popular for pasta but can be gritty and tough to work with, so its better to use just regular flour or half of each.
- I would add a lot of flour to your hands before kneading the dough because it is VERY sticky.
- Once you knead for several minutes, put dough in plastic bag in fridge for 20 minutes to rest.
- Once rested, sprinkle flour on your kitchen countertop. Place the dough on top of that and begin to roll it out with a rolling pin. Keep sprinkling flour on top of the dough as you roll it out so it doesn't stick to the pin. Get the dough pretty thin.
- Then cut squares or circles out on it. Place some filling in a square and top with another square, trim off excess pasta from edges with a knife and seal the edges by pinching together.
- Once done, drop in pot of boiling water and cook for about 10-12 minutes until tender.

Filling
- Combine all ingredients in a mixing bowl. Set aside until pasta dough is ready and cut.
- You could use a variety of filling ingredients for this pasta besides what I used. You could use ricotta cheese & pumpkin, or multiple cheeses mixed or sauteed veggies.

Sauce
- On medium heat, saute onion and garlic with a little olive oil. Add the mascarpone cheese and hazelnut milk. Whisk together to melt and combine. Reduce to low and add the pumpkin, cinnamon, nutmeg and honey. Add fresh spinach and cranberries if desired and continue to stir until spinach is wilted.

Once pasta is cooked, drain the water and combine with the sauce. Sprinkle with dried cranberries and pecorino cheese. Enjoy!

Sweet Potato Gnocchi with Maple Pumpkin Sauce

I was inspired to make my own Sweet Potato Gnocchi when I went to Whole Foods recently and saw some in the fresh pasta section. I picked it up, looked at the ingredients and almost put it in my cart. For $9 it would have been very easy to just take the gnocchi home, drop it in some boiling water and dinner would be ready in ten minutes...but where is the fun in that? :) I have found that making your own pasta, while messy, is actually quite simple and equally rewarding.

Sweet Potato Gnocchi with Maple Pumpkin Sauce

Prep Time: 90 Min (includes 60 min to bake potatoes)

Cook Time: 15 Min

Ingredients

Gnocchi

- 2 Large Sweet Potatoes  (approx 2 cups of flesh)

- 2/3 Cup of Ricotta

- 1 Tsp of Salt

- 1 Tbs of Cinnamon

- 1 1/4 Cup of Flour

Sauce

- 1/4 Diced Onion

- 1 Minced Garlic Clove

- 1/2 Cup of Pumpkin

- 1/2 Cup of Hazelnut Milk (can substitute heavy cream)

- 1 1/2 Tbs of Organic Maple Syrup

- 2 Tsp of Cinnamon

- 1/2 Tsp of Cloves

- 1/2 Tsp of Nutmeg

- Pinch of Crushed Red Pepper

- Salt and Pepper to Taste

- Pinch of Basil

Directions

Gnocchi

- Preheat oven or toaster oven to 425 degrees

- Bake Sweet Potatoes for 55-60 minutes until tender enough to pierce easily with a fork

- Cut the Sweet Potatoes in half and scoop the insides into a large mixing bowl

- Add the Ricotta, Salt, Cinnamon and mash together with a potato masher

- Add the flour in 3 separate batches, mixing together with a large spoon in between each batch

- Dough will be very sticky - on a floured surface, split the dough into 6 balls

- Sprinkle each ball with some more flour (to reduce it sticking to your hands) and toss each ball of dough back and forth in your hands to knead and shape

- Roll each dough into a 1inch wide rope using the palms of your hands, then slice into 1inch pieces

Making the Gnocchi - Roll, Slice and Shape

- You can then shape the pieces into Gnocchi. The way I did this was taking each piece and rolling it back in my hands to form an oval shape then pressing each side with the tines of a fork. You can also just roll each piece off the tip of a fork to give it the indentations.

Press the back of a fork into the Gnocchi on each side to shape

                                                             

- You can make the gnocchi ahead of time and place in the freezer for future use.

Place the Gnocchi in separate servings in Ziploc bags before putting in the freezer.

- When you want to use the Gnocchi, just grab a serving from the freezer and drop in a pot of boiling water for 5-6 minutes. Stir the pot once or twice to keep from sticking on the bottom. When Gnocchi is ready it will float to the surface. It will be tender but slightly firm on the outside.

-This recipe makes several servings of Gnocchi, if you are not freezing it ahead of time, drop the gnocchi in the boiling water in batches. When the gnocchi floats, use a slotted spoon to remove from the water. Drop the next batch in the boiling water and repeat.

Sauce

- In a saute pan, saute garlic and onion on medium heat with a little olive oil

- Add the next 8 ingredients

- Stir the sauce on medium heat for 5 minutes and then reduce to low. If sauce is too thick you can always add more hazelnut milk or cream.

Maple Pumpkin Sauce

- Toss the Gnocchi with the sauce and a pinch of basil. Sprinkle with Parmesan or Pecorino cheese if you desire. Enjoy!

This dish is delicious and a reminds me of Fall, my favorite season. I ended up spending less than the $9 I would have paid at Whole Foods making it myself because I had everything I needed in my pantry except for the Sweet Potatoes and Ricotta Cheese. I also love that this dish is entirely Vegan except for the Ricotta and Pecorino Cheese. I will make some more in the near future (with the leftover Gnocchi I put in the freezer) and a Hazelnut Mascarpone Sauce to go with it. Be on the lookout for that blog :)