Serves 8 to 10
We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim preshredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.
- extra virgin olive oil
- Kosher salt and ground black pepper
- Vegetable Filling
- pepper
- kosher salt
- cornstarch
- heavy cream
- whole-milk cottage cheese
- No-Cook Cream Sauce:
- red pepper flakes
- kosher salt
- extra-virgin olive oil
- chopped fresh basil
- No-Cook Tomato Sauce:
- minced fresh thyme
- no-boil lasagna noodles
- minced pitted kalamata olives
- chopped fresh basil
Serves 2 to 3 as a main dish, or 4 to 6 as an appetizer
For the most accurate measurements, weigh the potatoes and flour. After processing, you may have slightly more than the 3 cups (16 ounces) of potatoes recquired for this recipe. Discard any extra or set aside for another use. Besides the browned butter sauce, try our Gorgonzola Cream Sauce, Parmesan Sauce with Pancetta and Walnuts, and Porcini Mushroom Broth (related).
- Gnocchi:
- russet potatoes
- Sauce:
- minced fresh sage
- lemon juice
- spaghetti
- butter
- parmesan
- salt
- pepper
- egg
- ground beef
- garlic cloves minced
- tomato sauce
- cottage cheese
- mozzarella
- Ground Chuck
- Bow Tie Noodles
- Olive Oil
- Salt
- Garlic Powder
- Mozzarella Cheese
- Sour Cream
You can also substitute three quarters of a pound of large peeled shrimp for the pasta. Sauté the shrimp in 2 tablespoons of Pompeian Classic Mediterranean Olive Oil and add them to the “ciamotta” in step 4. Add the chicken broth and just heat through. Skip step 5 and eliminate the Parmesan in step 6. Garnish each portion with a sprig of fresh basil and serve with grilled polenta.
- Pompeian Classic Mediterranean Olive Oil
- fresh oregano leaves
- julienne of fresh basil
- chicken broth
- gemelli or other similar pasta
- Salt and freshly ground black pepper
- Garnish Freshly grated Parmesan cheese
Unbelievably delicious and of course not fattening at all!
- penne
- brandy
- chicken broth
- dried porcini
- chopped shitaki
- olive oil
- heavy cream
- shredded parmesan cheese
- chopped fresh parsley
- olive oil
- butter
- flour
- water
- St Ours clam broth
- chopped fresh parsley
- dried basil or 1 tbsp fresh basil
- grated parmesan
- olive oil
- ground cumin
- ground coriander
- ground turmeric or 1/2 teaspoon saffron thread
- cayenne
- vegetable broth
- quick-cooking couscous
- raisins
- minced parsley
- sesame oil
- hot chili oil
- brown sugar
- balsamic vinegar
- minced ginger
- toasted sesame seeds
- frozen peas
I used 3 cups of rotini (which I’m sure wasn’t a full 12 oz), cooked it for more like 15 minutes, and didn’t add the remaining sauce , and it turned out great. 16 WW pts.
- Banquet breaded chicken patties
- spaghetti sauce
- water
- shredded Parmesan cheese