Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean.

Delicious ricotta cheese gnocchi are covered in a delicious fresh mozzarella-tomato sauce.

Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes!

How To Cook Zucchini And Squash In Oven Overview ## How To Cook Zucchini And Squash In Oven ## Discover The Best Recipes!! Breakfasts, Lunches, Dinner, Snacks, and.

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The Food Lab: How to Make Parisian Gnocchi[Photographs: J. Kenji Lopez- Alt]We've all met gnocchi before. Those potato- based pasta pillows that at their best are light and bouncy, though more often then not come off as leaden and heavy. Well, those gnocchi are another story for another time. Today we're hear to talk about their even pillowier, and—most importantly—far easier- to- make cousins, gnocchi à la Parisienne. If you ask me, they're tastier, as well. I often talk about how learning the basic techniques behind good cooking is far more important than mastering a specific recipe.

I can't think of a better example than learning how to make a good pâte à choux. Once you've mastered the basics of the French- style hot water, flour, and egg- based dough, you've got the chops to pull off countless recipes. You can pipe decorative logs and fill them with pastry cream to make eclairs. You can sandwich dollops of chantilly or ice cream in it to make cream puffs or profiteroles. You can deep fry it into light and puffy beignets, or mix it with herbs and cheese to be baked into savory gougères. Or, you can do them my favorite way: gently simmered, then fried or broiled until crisp and golden brown with a light, airy center. Here's how to make 'em.

Gnocchi Basics. While the ratios of ingredients differ, the process of making Parisian gnocchi is identical, no matter who you ask. First, boil water and butter in a saucepan, then dump in flour all at once and stir it vigorously with a wooden spoon until a smooth ball of dough forms. After the dough comes together in a ball and begins to gently steam (an indication that the flour in it is fully hydrated and cooked), finish by adding eggs one at a time and beating that dough like your life depends on it, in order to incorporate that egg without letting it curdle.

I've lost more than one long- term companion to the wooden spoon gods performing this action. You end up with a sticky, paste- like dough that holds itself together just well enough to be piped from a piping bag (or a zipper- lock bag with the corner removed). That's your pâte à choux dough right there, and, from this point, its final form depends on how you complete it—baking and frying are common, but in the case of Parisian gnocchi, poaching in simmering water is the way to go. You pipe the gnocchi out and cut them with a sharp knife directly into the water a few at a time, then let them poach until they float to the surface for a few moments before fishing them out. Finally, the poached gnocchi can be eaten either as- is, or finished by frying or broiling to crisp up their exteriors.

But before we get there, let's talk a bit about how hot water doughs work. Some Like it Hot. Parisian gnocchi are somewhat of an oddity in the Western repertoire, in that they're made with a hot water dough—much like Chinese- style dumpling or stretched noodle dough. With most Western breads and pastries, cold or room temperature liquid is added to flour before kneading it.

There are two kinked proteins in flour, glutenin, and gliadin. Get them lubricated and rub them around enough through mechanical action (like kneading), and they tend to stretch out and bind with each other, forming the stretchy protein matrix known as gluten. Gluten is what gives dough structure, and the more it's kneaded and worked, the tighter and more elastic it becomes. A ball of well- kneaded cold water dough will spring back if you press it and contract if you stretch it.

A potato never tasted so good! 15 Sensational Ways To Eat Gnocchi This Winter A potato never tasted so good! These Zucchini Tots with Parmesan are a great way to get your veggies in! Just 27 calories or 1 Weight Watchers SmartPoints per tot!

This is why, for example, pizza dough is extremely hard to roll out until it's had at least a couple hours to rest and allow this gluten to relax. Stretchy gluten network. Photograph: Donna Currie]A hot water dough, on the other hand, works differently. By adding flour directly to boiling water, you actually end up not only denaturing the proteins, but smashing them into small pieces. Some degree of gluten can still form, but because cooked proteins aren't nearly as stretchy or clingy as raw ones, you won't get anywhere near the elasticity of a cold- water dough. Adding butter and other fats to the dough will further diminish its gluten- forming abilities. As a result, a pâte à choux dough isn't stretchy or bouncy; its more malleable and supple, kind of like Play- Do.

1. A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.
2. · Brush or spray the zucchini slices with oil on both sides, season with salt and pepper, grill, broil or saute until just tender, about 1-2 minutes per side.
   • Total Time: 20 mins
   • Calories: 17 per serving

Lidia Bastianich's recipe for homemade butternut squash gnocchi, made from potatoes and butternut squash, is delectable and deeply satisfying!