Spinach Gnocchi with Gorgonzola Cream Sauce

Ingredients

For the gnocchis:

1 pound of yukon gold potatoes

1 bunch  of fresh spinach or 1/2 cup of frozen spinach (optional. The spinach can be blended into the gnocchi or mixed directly into the sauce)

1 cup of flour

1/8 teaspoon of grated nutmeg

For the sauce:

1 tbsp of butter

1 small shallot

1/2 tsp of parsley finely chopped 

1/4 pound of gorgonzola

1/4 cup of heavy cream

To make the gnocchis boil the potatos until tender about 30 minutes, drain and let cool. Peel them and pass them thru a grinder or mash them with a masher with not too much or they will become too starchy. Drain the spinach well to take out as much water out as possible and chop very finely or blend in a food processor and mix in nutmeg. (Add to the sauce later or blend into the gnocchi dough) In a tabletop with floor mix the potatoes with the spinach and the rest of the flour until forming a dough, adding a little flour if the dough is sticky. Roll pieces of dough into thin logs and cut in 1/4 inch pieces. Then shape the small peaces with a fork in the gnocchi shape (or leave as they are). 

The gnocchi can be put in the fridge in a single covered for up to 12 hours or frozen in a single layer and then put into plastic bags. 

To cook them, boil them in salted water until they float.

For the sauce:

Melt the butter, add the shallot and parsley and saute until translucent. Add the cheese and the cream and stir constantly until combined. A little water can be added to thin the sauce if preferred.

Toss the warm cooked pasta with the sauce and serve immediately. 

Eggplant Napoleons

Ingredients

2 large ripe tomatoes

1 eggplant cut into rounds

6 round slices of mozzarella cheese

3 tbsp of pesto

basil leaves (optional)

Olive oil

Balsamic vinegar

Cook the eggplant rounds in a pan with olive oil until they are soft and start to have a golden color on the edges Put some pesto (or basil) over the pieces of cheese and build the napoleons by alternating pieces of tomato, mozzarella and eggplant. This can be eaten cold with a drizzle of olive oil and balsamic vinegar. Or you can cook it in the oven at 350 degrees for 10 to 15 minute if you want the cheese to melt. 

Leeks with Burrata Mozarella Cheese

Ingredients:

Vinaigrette:

• 1/3 cup fresh lemon juice
• 1/3 cup whole grain Dijon mustard
• 1 teaspoon finely grated lemon peel
• 2/3 cup olive oil

Leeks:

• 8 medium leeks, each cut to 6-inch lengths, root ends trimmed
• 1 cup low-salt chicken broth
• 2 tablespoons extra-virgin olive oil
• 4 large fresh thyme sprigs (optional)
• 1 large lemon, cut into very thin rounds
• Chopped fresh Italian parsley
• 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced

Make the dressing by mixing all the ingredients. For leeks position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish with foil.

Bake leeks 25 minutes. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, another 10 minutes. 

Serve leeks with burrata cheese and garlic butter toasted bread.