All Purpose Flour

Recipe: Ricotta Gnocchi with Summer Vegetables and Basil Pesto

INGREDIENTS:

For the gnocchi:

1 15-ounce tub ricotta cheese An equal amount of all-purpose flour (use the empty ricotta tub to measure) 1 large egg Pinch of salt and pepper to taste

For the veggies:

2 minced cloves garlic 1 small diced onion or 1/2 diced Vidalia onion Approx. 1 cup diced zucchini Approx. 1 cup diced yellow squash Approx. 1 cup deseeded, diced red pepper Approx. 1 cup chopped asparagus Pinch red pepper flakes (optional) Store bought basil pesto as needed (approx. 1/2 cup) Grated Parmesan cheese for garnish (optional)(see hints below)

PROCEDURE:

Add one 15-ounce tub of ricotta cheese to a large mixing bowl, then use that same tub to measure an equal amount of all-purpose flour into the bowl, add 1 large egg and salt and pepper to taste and gently mix it together until it forms a ball. At that point, very carefully add the gnocchi to the boiling water. Stir those around and let the water come back up to a boil. Let the gnocchi float to the surface and boil along for 3-4 minutes. Then use a slotted utensil to scoop those into the pot with the vegetables, add a pinch of red pepper flakes and as much basil pesto as you like and it is time to eat.

HINTS:

You can freeze the uncooked gnocchi on the baking tray and then keep in a Ziploc bag in the freezer and use another day.

This makes a large amount so use your judgment for amounts and kinds of vegetables as well as for the amount of gnocchi you need for your meal. You may only need half of the gnocchi and less vegetables for smaller servings or less people.

Make you own basil pesto by pureeing fresh basil leaves with a touch of garlic, a bit of grated parmesan cheese, a few walnuts or pinenuts and olive oil as needed.

Robs World: Martha Stewart's Swiss Chard Pie

Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper. Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie (see below).

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