I’m eating less and less meat these days. I’m not sure if it’s just a loss of appetite for it or that I’m simply enjoying other things. It feels like summer hasn’t left Morocco, temperatures are still high and we’re enjoying lots of fresh produce better take advantage of it while it lasts!
These potato patties are simple to make and a great way to use leftover potatoes. People of all ages love them and they warm you up on a cold evening. Eat them as they are or make them the Saouri way in a sandwich.
This soup is a Moroccan classic. It’s mostly eaten during Ramadan and in the wintertime. You can adjust the quantity based on how many people you’ll be feeding. I suggest cooking the rice and noodles separately and then add them as needed or else they tend to get mushy.
MarocBaba loves one thing more than any other and that’s b’ssara. You can find variations of this fava bean pulse throughout the Mediterranean. Moroccans make it a little extra special with the inclusion of garlic and spices. Make it thick for a dip or thin it down for a soup.
This guest post was one of my favorites because it combines all of the flavors I love about Morocco. Nuts, dried fruits, and fresh produce. I think it’s great as a main dish or serve it along side a yummy tajine.
This very easy snack is good for you and very tasty. My kids love to eat them as they are or mix them up with nuts and other tasty treats for a snack mix. I suggest making a double or triple batch – they’ll be gone before you know it.
My sister made this vegetarian, gluten-free couscous with the help of some rice couscous. It’s different than traditional couscous, you season and roast the vegetables first and top the couscous with them. There’s a few other great recipes here too like a delicious hummus, pomegrante reduction and mint sauce.
Have a favorite Moroccan vegetarian food?
Share in the comments!
- 10000My friend Aimee, who blogs at Goa Getter, lives in Hyderabad, India and I am incredibly jealous of her food adventures. Late one night (thanks to a 10 1/2 hr time difference) we were talking about food - go figure. She was telling me all about the different delicious-already-made food she could find by just…
- 10000Eid al Adha is right around the corner (Sunday) and is perhaps most well known as the "sheep holiday". Muslim families purchase a live ram and on the morning of Eid sacrifice the animal. This is done as a remembrance of Abraham's willingness to sacrifice his son on God's command. At the last minute God…
- 10000One thing that I've learned about Moroccan cooking is that stepping outside of my normal comfort zone is a must. I grew up in the Midwest and the craziest spices I ran across in most of my food was paprika. Let's face it salt and pepper were really all there was. Moroccan food is also…
“Mom, do you know what you should make for dinner?”
“Cheese ravioli. Do you remember how good those are? With lots of red sauce…no meat..”
Yea, you’re right…I’ll make them one day when I have some extra time, ok?
*two days later*
“Did you have time yet? I’m going to write cheese ravioli on your meal plan, then you’ll have to make them.”
Umm, ok sure I’ll make them I promise.
*two more days later*
“So mom, how about those cheese ravioli?”
Me, silently thinking how have you not forgotten about these yet? Did I raise an elephant? *grumble grumble*
I’m going to the store today and I’ll get the stuff to make them. #surrender
My kids really think I can make anything their little hearts desire, like the lego marshmallows my little one requested a few months ago, or the soft pretzels, and so it shouldn’t have been too much of a surprise when M declared he wanted cheese ravioli and then wouldn’t give up until I actually made them. If anyone asks me what is the most important skill to have as an expat, my answer is, “the ability to cook anything from scratch.” For real. This challenge was less about having the ability to make ravioli and more about the actual process. There are no frozen bags of ravioli in Morocco, at least not where I live so off to the kitchen I went.
Most people think making fresh pasta is really hard – it’s not. Ravioli is just stuffed pasta dough, and the stuffing couldn’t be easier either.
- 2 cups all-purpose flour
- 1 cup semolina flour
- 4 eggs
- 3 Tbsp olive oil
- 1 tsp salt
- 16 oz ricotta cheese
- 1 cup mozzerella cheese
- 1/2 cup parmesan cheese
- 1 tsp grated garlic
- 1/2 tsp each salt and pepper
- 2 eggs
- palmful of fresh chopped Italian parsley and/or basil
In a large bowl add flour, semolina flour and salt. Mix together and create a well in the middle of the dry ingredients. Crack the eggs into the middle and add olive oil. Use your hands to mix together the dry ingredients with the wet ingredients. You can do this in a stand mixer of food processor but hands work just as well! Continue mixing until the dry and wet ingredients come together into a soft, pliable ball. You may need to add a little water if it’s too dry, or a little flour if it’s too wet. Once the dough comes together, cover with a towel and set aside to rest while you prepare the filling.
There’s no right way to do this! Simply add all of the ingredients together in a bowl and mix! You can add more garlic if you like, or add different herbs. I like the 3 cheese mix because it’s the way these have always been made in my family, but you can omit the mozzerella or add a different cheese that you like.
If you have a pasta machine you can break off pieces of the dough and run it through your machine to flatten. If you don’t you can do the same thing with a rolling pin. Place a piece of parchment on your work surface and dust with flour. Dust the top of the dough with flour as well and put another piece of parchment on top. Roll out to 1/8″ flatness. Use a circular biscuit or sandwich cutter to make discs of dough.
I like to make as many as possible to start with. You can set aside the scraps after cutting out the circles for another rest while you continue rolling dough. Roll them all together to use as much of the dough as possible. If you notice it getting too tough, set aside.
Once you have all of your discs cut it’s time to stuff the dough! Use a teaspoon to scoop the cheese filling and place in the center of the dough.
I do this one at a time. Fold over the other half of the dough and use the back of a fork to seal the dough into half circles. Place on a lined cookie sheet. You can freeze ravioli at this point, on the cookie sheet. Once they’ve hardened transfer to a freezer safe bag. You also can cook them immediately.
To cook, bring a large pot of salted water to a roaring boil and drop the ravioli in. Fresh ravioli will cook in 5-6 minutes while frozen will cook in 8-10 minutes. Once ravioli float to the surface they’re ready! Use a slotted spoon to remove from the water. Serve with marinara sauce with or without meatballs. You can find my easy marinara sauce on this post for homemade gnocchi and red sauce.
When I make these I make a double batch. This recipe will make 2-3 dozen ravioli but I figure if I’m making the mess once may as well make lots. They freeze well and are perfect for those nights when you really don’t know what to make. Paired with a simple salad you can have dinner ready in under 20 minutes.Read more
Have you ever loved a food so much but your partner/child/parent/special someone didn’t share that same love? It stinks! We share so much of ourselves and our lives through the food we make and share. Sure you can always avoid it and look for a mutually favorite food or you can be like me and repeatedly beat your head against the wall trying to come up with a way to make the ingredient enjoyable. That’s my cauliflower story. MarocBaba hates cauliflower. I tried making it the way my mom always got us to eat it, with cheese melted all over the top. No. Then I tried making cauliflower pizza crust. No. Then I made this.
He insisted he didn’t want to try it (before he knew it had cauliflower). I shoved a loaded cracker in his mouth. And he liked it! He even recognized it had cauliflower and still liked it! I could hardly believe it. Really this was a breakthrough. The best part is this hummus dip is pretty good for you. It doesn’t have the traditional chickpea puree, or tahini but it does have chickpeas. My mom brought me bags of Saffron Road Crunchy Chickpeas to restock my dwindling supply. I’ve had to hide them so that they don’t all get eaten before I can use them in recipes. This recipe uses the falafel flavor but I think it would be just as yummy with one of the new flavors; Chipotle and Korean BBQ.
- 1/2 head of cauliflower
- 2-3 oz goat cheese (add more if you like!)
- 1 tsp lemon juice
- 1/4 cup Saffron Road Falafel Chickpeas
- 1/8 tsp garlic powder
- 1/8 tsp salt
- Wash and clean cauliflower, trimming any long ends.
- Steam cauliflower until it's almost falling apart.
- Trim stems to remove any woody parts, the top florets are best for this.
- Allow to cool for 10-15 minutes.
- In the bowl of a food processor or blender add the cauliflower, goat cheese, garlic powder, salt, lemon juice, and half of the chickpeas.
- Pulse until everything is combined and broken up. You do not want to blend completely.
- Add hummus to a bowl and top with the remaining chickpeas.
- Serve with crackers for dipping.
Mint chocolate chip ice cream. Thin Mints. Grasshoppers. If it has mint and chocolate I’m in.
When I started making these muffins (and the strawberry hazelnut muffins from a little while ago), I got to thinking, what makes a muffin different from a cupcake? Should these have really been cupcakes? Are they just cupcakes disguised as muffins? I did an informal poll of my mom and sister and then consulted the Google oracle to see what answers I could come up with.
So what makes a muffin a muffin and a cupcake a cupcake? Eugenie’s Kitchen has a great post comparing the two. So I consulted the charts she drew up and decided that I’m still calling these muffins. If you decide to put frosting on them and call them cupcakes, I won’t tell anyone.
Let’s just pretend they’re healthy together, ok?
- 2 cups all purpose flour
- 2 tsp baking soda
- ¼ cup oil
- ¼ cup Greek yogurt
- ½ cup sugar
- ¾ cup milk
- 1 egg
- 1 tsp mint extract
- palmful of fresh, finely chopped mint
- 1/2 cup dark chocolate chips (use any type of chocolate you like)
- Preheat oven to 350F.
- In a large bowl mix together flour, baking soda, and sugar.
- Whisk, oil, Greek yogurt, milk, egg, and mint extract and combine with dry ingredients.
- Chop fresh mint leaves as fine as possible and fold into batter.
- Lastly, add chocolate chips and mix batter one final time.
- Grease muffin tins or line with parchment paper and fill each ½ way with batter.
- Bake for 25 minutes – 30 minutes until a knife comes out clean.
When I found out this weeks’ #SundaySupper theme was tapas I was one of the first to sign up a recipe. I have always loved tapas, and after experiencing the real thing in Spain a few months ago, it’s safe to say I’ll forever love them! There are many nights when I put together a few small plates for a light meal. It’s simple and fun to make a meal out of a bunch of easy to make items.
In Madrid the Mercado de San Miguel is an indoor covered market that serves all kinds of tapas and pinchos. Typically bars offer free tapas with a drink – they are small things like almonds, olives, and other nibbles. They also may have available 8-12 other small items served warm or cold available for a few euro each. Bars in Spain serve beer, wine, and mosto a really delicious grape juice. I really don’t like juices but this is just excellent. I would drink mosto all day long! Back to the food. Pinchos are items served on a stick (pincho means thorn or spike). The two words, tapas and pincho can be seen used interchangeably. Small plates, though larger than a single bite are also called tapas. But, above all – these foods are meant to be shared. They are THE perfect party food.
I love making foods like this and can’t wait to take MarocBaba and the kids to Madrid to enjoy this food culture. But there’s no reason you can’t enjoy it at home too. A few weeks ago I found garlic infused olive oil at the olive souk in Marrakech. It’s a genius idea I’ve seen and thought of before but never executed. As soon as I opened the bottle of garlic I fell in love – it smelled so amazing, and so Mediterranean. This is a very, very simple dish that you can enjoy for your next tapas party, or afternoon snack.
To Make Garlic Infused Olive Oil
To make this you will need fresh, raw garlic, a glass jar with a tight seal, and the best quality olive oil you can find. Wash the jar with hot soapy water and allow to dry completely. Peel the garlic. You can either chop the garlic into pieces or leave whole. Fill the jar with garlic 3/4 of the way, and fill with olive oil. Seal. I store in the refrigerator as I don’t “can” the garlic so it can spoil.
- 12-15 extra large green olives
- 3 oz goat cheese or cream cheese
- 1 Tbsp chopped garlic (from oil mixture)
- small handful chopped cilantro
- 1/8 tsp black pepper
- 1 tsp garlic infused olive oil+ 2 tsp
- If your olives have pits, remove them, trying to keep olives as much in tact as possible.
- In a bowl mix together cheese, garlic, cilantro, black pepper, and 1 tsp olive oil.
- Stuff olives with this mixture.
- Place olives into a small baking dish and drizzle with an additional 2 tsp of olive oil. Bake in a 350F (220C) oven for 10 minutes to warm them up and melt the cheese slightly.
- Serve warm with bread or toothpicks to pick up the olives.
A good tapas party needs more than just one dish, so pick a few more from the other contributors and have a tapas dinner this week! The best thing about tapas is that usually you can make a few easily with items you have leftover or already on hand.
Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
- 68Don't let this picture fool you (it's pretty low quality!) These were some of the best french fries I've made in a long time. It's so worth the extra time to actually make them from real potatoes than frozen. You can easily change the spices used in this to create "asian" fries "southwestern" fries or…
- 65Dips and scoop-able salads are really big at our house. It seems to me that in Middle Eastern/North African cuisine dips are just an excuse to eat more fantastic bread. I'm ok with that. I came up with this dip during Ramadan as a side dish for iftar. It came together out of a bunch…
- 56My kids LOVE pumpkin seeds. Actually they love any kind of seeds or nuts, sunflower seeds, soybeans, almonds, peanuts, squash seeds, you name it and roast it -they eat it. We had two organic pumpkins to carve for fall/Halloween and while I had dreams of roasting and eating the pumpkins the kids had other plans.…
This week is the third in a series of events that has Sunday Supper joining up with American Family Insurance to gather around the #FamilyDinnerTable. Today’s theme centers around our favorite food group – cheese! It wasn’t until we moved to Morocco that my boys and I realized just how deep the love of cheese ran in our veins. I grew up in Wisconsin, where we’re very proud of our dairy heritage. Did you know that Wisconsin is the only place in the United States that has a Master Cheesemaker certification? The University of Wisconsin-Madison operates this program for veteran cheesemakers who have at least 10 years of experience in the field and then must complete the 3 year program. We take cheese seriously!
When you see the Wisconsin Cheese seal you know you’re getting a high quality product. There are few meals that cheese doesn’t pair with (well at least that’s my opinion!) Here are some of my tips for buying and using cheese in your meals;
- hard cheeses can be frozen. Varieties like cheddar, firm mozzerella, colby or pepper jack can be frozen then thawed to use. Stock up when there’s a sale and always have it on hand.
- Soft cheeses like goat cheese can elevate a sauce by adding creaminess and flavor.
- Fruit and cheese mixed together can be a wonderful treat. Try mixing in crumbly cheeses like feta, blue cheese, or halloumi in a fruit and/or vegetable salad.
- Last minute guests? Select a hard, soft, and semi-soft cheese, crackers/bread, olives, and seasonal fruit. Arrange on plates for an instant and easy appetizer spread.
The meal I made for this week’s #SundaySupper came from remembering a meal my mom made when I was growing up. She called it popcorn soup, and served a big pot of soup along with a giant bowl of popcorn. It was so cool that we got to eat popcorn on our soup, that my sister and I gobbled it up. My mom later revealed to me the that while the soup tasted cheesy, she really blended in a lot of vegetables – and we never knew it! With a little big of creativity (popcorn) and a flavor we couldn’t resist (cheddar cheese) she successfully managed to fill us with vegetables. Go Mom!
I have a feeling your family will love this recipe too. One word of advice, let the soup cool a little bit before putting popcorn on top. If it’s too hot the popcorn will shrivel right up.
- 4 cups vegetable or chicken broth
- 2 cloves crushed garlic
- 1/2 medium onion diced
- 2 bags of frozen mixed vegetables
- 1 1/2 cups shredded sharp cheddar cheese
- 2 cups 2% milk
- 3 cups water
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 cloves crushed garlic
- 1/2 medium onion diced
- In a large pot add 4 cups of broth and 3 cups of water. Bring to a boil.
- Add frozen vegetables, onion, and garlic to the boiling liquid. I use California Blend (carrots, cauliflower, and broccoli) but you can use any mix of vegetables you like. Cook until tender. .
- Season with salt and pepper, adjusting as needed.
- In a food processor, blender, or with an immersion blender puree the soup until completely smooth.
- Return to the heat, add 2 cups of milk and bring to the point where it just starts bubbling.
- Mix in cheddar cheese until melted.
- Serve in a big bowl, with plenty of popcorn to add on top.
American Family Insurance has started the #FamilyDinnerTable campaign to share their the belief that the next generation of dreamers starts at the family dinner table. American Family has also creating an e-cookbook to inspire families to come back to the table. Be on the lookout for the e-cookbook later this fall. All next week #SundaySupper contributors will be sharing submitted recipes as a part of our #WeekdaySupper series. I’ll be posting a great recipe tomorrow for Coke Chicken and Twice Baked Potatoes. To follow the other contributions and more great family meals follow American Family’s #FamilyDinnerTable board on Pinterest.
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST, and this week we are sharing Sunday Suppers that feature cheese, and tips as to how you can incorporate cheese into your family meals. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Check out these other great recipes using cheese!
Cheesy Recipes Perfect for Sunday Supper:
- Cheesy Buffalo Chicken Soup by Chocolate Moosey
- Fettucine Pumpkin Cauli-fredo by Cupcakes & Kale Chips
- Cheeseburger Chowder by Magnolia Days
- Three Cheese Lasagna with Meat Sauce by Webicurean
- Japanese Grilled Cheese & Kale Salad by NinjaBaking.com
- Cheesy Ham and Potato Bake by Country Girl in the Village
- Spinach Feta Greek Impossible Pie by Shockingly Delicious
- Cheesy Vegetarian Enchilada Soup by Curious Cuisiniere
- Steakhouse Bacon Alfredo Pasta by Juanita’s Cocina
- 3 Cheese Pumpkin Mac and Cheese by Bobbi’s Kozy Kitchen
- Cheddar Popcorn Soup by MarocMama
- Broccoli, Mushroom & Cheese Strata by Momma’s Meals
- Chili Relleno Casserole by That Skinny Chick Can Bake
- French Onion and Apple Soup by Supper for a Steal
- Cheesy Italian Sausage & Kale Quiche by girlichef
- Lighter Stove-top Mac and Cheese by Alida’s Kitchen
- Cheddar Potato Dumpling Soup by Cindy’s Recipes and Writings
- Prosciutto, Chevre & Radish Toasted Sandwich by Foxes Love Lemons
- Cheesesteak Poutine by The Girl In The Little Red Kitchen
- Roasted Tomatoes and Broccoli Rabe Flatbread Pizza by Family Foodie
And don’t forget, our eCookbook featuring many of our favorite recipes will be coming out just in time for the Holidays.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.
Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.
- 84I'm so happy to welcome Paula of Vintage Kitchen Notes as a guest blogger today. Paula is one of the uber-talented bloggers I've gotten to know through #SundaySupper and a fellow international blogger. Her pictures alone make me want to climb through the screen and into her kitchen. Also, she's located in Argentina, one of…
- 73I recently was having a conversation with a friend of mine about Moroccan salads. In the American sense a lot of dishes labeled salads in Morocco are more similar to our concept of side dishes. However in Morocco the salad course is one unto itself, served before the main dish. In a multi-course meal they…
- 71We have been having unseasonably warm weather, that is until this week when temperatures have dipped to single digits. Whenever I start to feel a slight winter chill it's time to dig out my heavy blankets and soup recipes. It has only been in the last year that I have been able to get MarocBaba…
- 69If you asked my mom, she would probably tell you I wasn't a very adventurous eater when I was a child. I liked all of the things every other Midwestern child liked. Hot dogs and hamburgers, casseroles, and of course heavy doses of starches like pasta, bread, and potatoes. It's what we ate. It's what…
Leftover mashed potatoes have a special place in my kitchen. It began when I was a little girl and still today I always make more potatoes than I know we’ll eat. Because sometimes, the best things in life are better left for later. My grandma made a lot of homemade food and my sister and I were her helpers. Cookies, cakes, and pasta were the recipes of my childhood. But, our favorite thing to make and eat was gnocchi.
The trick to making this is having mashed potatoes that are a day or two old. Sure, fresh mashed potatoes will work but it just won’t be the same. The potatoes really need to sit and allow the starches to combine. If you eat a low-carb low-starch diet this recipe probably isn’t for you. But, you can swap out white potatoes for sweet potatoes. This dumpling is found throughout Italy and is peasant food – it’s a way to stretch cheap ingredients and fill up the stomach without breaking the bank. I can remember mixing HUGE bowls of mashed potatoes with flour and having dough up to my elbows as we combined the two.
Once the dough came together, grandma would cover the counter top in flour and we would start to roll out the dough into long “snakes”. My sister and I were each equipped with a butter knife and fork to do the finishing touches. Each snake was cut into small pieces and pressed with a fork to make the trademark indentations of gnocchi. Finally we would coat them in flour, lay flat on a cookie sheet, and pop into the freezer for a flash freeze before putting into a freezer safe bag.
What I loved the most about making gnocchi was waiting for the little dumplings to float. Because as soon as they float they’re done! I would use a big straining spoon to pull out the gnocchi as I could see them at the top of the pot. If you’d rather serve this as an appetizer pan frying gnocchi, dusting with parmesan cheese, and serving red sauce on the side as a dipping sauce is equally delicious. Grandma always had red sauce, she would make and can it every summer. But it’s not difficult to make your own – in a smaller quantity!
With Thanksgiving around the corner, this is a great recipe to keep on hand to use up leftover mashed potatoes.
- 1 lb mashed potaotes (1-2 days old)
- 2 eggs
- salt and pepper to taste
- 2 Tbsp olive oil
- 1/2 onion
- 3 cloves garlic
- 4 large tomatoes
- 1 Tbsp tomato paste
- 1/2 tsp sugar
- salt and pepper to taste
- Remove mashed potatoes from the refrigerator and allow to warm up so that they are not quite room temperature but you can easily handle them without being too cold.
- Add any salt and pepper - this will depend on how your potatoes were seasoned to begin with. If they lacked flavor add more, if they were already well-seasoned you may not need to add any.
- Crack two eggs and add to the mashed potatoes.
- Use your hands to mix together the potatoes and eggs.
- Begin adding flour, a handful at a time.
- Continue mixing and adding flour until the dough comes together and is no longer sticky.
- Dust a cutting board or counter top with plenty of flour.
- Take off a palm-sized piece of dough and roll into a long "snake".
- Cut 1/4" pieces off of the dough and use the back of a fork to indent the tops.
- If you are cooking right away, drop gnocchi into a pot of water at a rolling boil.
- If you want to freeze and save the gnocchi, coat in flour, and lay flat on a baking sheet. Pop into the freezer for 15-20 minutes and flash freeze. Transfer gnocchi to a freezer-safe bag until ready to use. Gnocchi do not need to be thawed before cooking.
- In a medium sized pot add 2 Tbsp olive oil. Grate 1/2 onion and 3 cloves of garlic into the pot.
- Turn the heat to low and allow the onion and garlic to saute.
- In a large bowl grate the 4 tomatoes and discard the skin.
- Once the onion and garlic have softened, add the tomato pulp and whisk in 1 Tbsp tomato paste.
- Finally add 1/2 tsp sugar and reduce the heat to low.
- Allow the sauce to cook for 30-45 minutes, checking the taste and adjusting with salt and pepper as needed. .
Breads, Muffins, Cookies, and Cakes
- Chocolate Chip Zucchini Cake from Chocolate Chocolate and More
- Nutella Zucchini Muffins from Farm Fresh Feasts
- Zucchini Bread from Cupcake Diaries Blog
- Double Chocolate Espresso Zucchini Bread from Modern Christian Homemaker
- Cherry Zucchini Crumb Muffins from Spa Bettie
- Chocolate Zucchini Cake from Mom Timeout
- Zucchini Carrot Oatmeal Cookies from Mom on Timeout
- Chocolate Zucchini Cupcakes from Alida’s Kitchen
- Carrot Zucchini Bread from Alida’s Kitchen
- Chocolate Chip Zucchini Banana Bread from Mom on Timeout
- Carrot Zucchini Apple Bread from Mom on Timeout
- Zucchini and Pineapple Mini Loaves from Ricki Heller
- Zucchini Nut Bread Cookie Sandwiches from Noble Pig
- Cinnamon Zucchini Bread Mini Loaves from Sarah’s Cucina Bella
- Chocolate Almond Summer Squash Cupcakes from Sarah’s Cucina Bella
- Zucchini Bread from Beyond Frosting
- Fried Zucchini from Chocolate Chocolate and More
- Zucchini Bites from Chocolate Chocolate and More
- Country Fried Summer Squash from Modern Christian Homemaker
- Charred Zucchini Salsa Verde from Apron Strings Blog
- Zucchini Fritters from Ricki Heller
- Zucchini, Pea and Mint Fritters from Crumb Blog
- Summer Squash and Mushroom Quesadilla from Chocolate Moosey
- Zucchini Gluten Free Tator Tots from Cupcakes and Kale Chips
- Grilled Zucchini and Squash Flatbread from Hezzi-D’s Books and Cooks
- Corn Zucchini Quesadillas from Moms Test Kitchen
- Green Pork, Corn, and Zucchini Enchiladas from Farm Fresh Feasts
- Zucchini Corn and Leek Pizza with Pesto from Farm Fresh Feasts
- Zucchini Green Chile Quiche from Mom on Timeout
- Summer Vegetable Custards from Apron Strings Blog
- Zucchini Crudo Salad from Apron Strings Blog
- Zucchini Goat Cheese Pizza from Diet Hood
- Spring Vegetable Gratin from The Hungry Goddess
- Zucchini Tomato Gratin from Life and Kitchen
- Zucchini Quesadillas from Mother Thyme
- Grain-Free Zucchini Crust Pizzas from Jew Hungry?
- Zucchini Bacon Sausage Shallot Pizza from Noble Pig
- Zucchini Rollups from Modern Christian Homemaker
- Stuffed Zucchini from Modern Christian Homemaker
- Roasted Sweet Potato and Asparagus Pasta from Spa Bettie
- Cheddar, Zucchini, Tomato, and Onion Gratin from Kitchen Treaty
- Zucchini Tomato Pasta with Lemon Yogurt from Mom’s Test Kitchen
- Creamy Zucchini Parmesan Pasta from Mom’s Test Kitchen
- How to Make Zucchini Noodles from Everyday Maven
- Zucchini Casserole from Everyday Maven
- Paleo Spaghetti Carbonara from Everyday Maven
- Creamy Ham and Zucchini Pasta from The Hungry Goddess
- Zucchini Black Bean Tacos from Life and Kitchen
- Chicken Breasts Stuffed with Vegan Cream Cheese and Zucchini Saute from Jew Hungry
- Browned Butter Summer Vegetable Saute from Cupcakes and Kale Chips
- Stewed Zucchini Supper Squash from The Kitchen is My Playground
- Zucchini Tomato Gratin from Karen’s Kitchen Stories
- Creamy Ravioli with Squash from The Noble Pig
- Cheesy Zucchini Rice from Hezzi-D’s Books and Cooks
- Kale, Zucchini and Squash Quiche from Hezzi D’s Books and Cooks
- Zucchini Shallot Roasted Red Pepper Pie from Noble Pig
- Cheesy Zucchini Hodge Podge from Cupcakes and Kale Chips
Now it’s your turn! What’s your favorite way to use zucchini?
- 50Don't let this picture fool you (it's pretty low quality!) These were some of the best french fries I've made in a long time. It's so worth the extra time to actually make them from real potatoes than frozen. You can easily change the spices used in this to create "asian" fries "southwestern" fries or…
- 48Dips and scoop-able salads are really big at our house. It seems to me that in Middle Eastern/North African cuisine dips are just an excuse to eat more fantastic bread. I'm ok with that. I came up with this dip during Ramadan as a side dish for iftar. It came together out of a bunch…