The bar/restaurant is open on Mondays for patrons who like to dine later in the evening. The menu looked great, and all the choices looked tasty. Gnocchi with Ham and Peas in a creamy Parmesan sauce was definitely comfort food at its best. Every spoonful was delicious.
Gnocchi with Ham, Peas, and Carrots
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 cups diced cooked ham
- 2 cloves garlic, minced
- 1/4 cup diced shallots or 1/3 cup diced sweet onions
- 1 lb. shelf-stable potato gnocchi
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 tablespoon flour
- 1/2 cup diced mini red peppers
- 1 teaspoon each of Italian seasoning and parsley flakes
- 1/4 teaspoon crushed red pepper
- 1-2 cups baby spinach, coarsely chopped, stems removed
- 1/4 cup dry white wine
- 1-1/2 cups grated Parmesan cheese
- Heat the olive oil and butter in a large skillet over medium heat. Add garlic cloves, shallots or onions, peppers, and diced ham. Saute for 4 minutes.
- Whisk flour into chicken broth and then add the gnocchi, cream, Italian seasoning, parsley flakes and crushed red pepper. Stir and bring to boil then reduce to a simmer and cook covered 10 minutes stirring intermittently, until the gnocchi is tender.
- Add wine, Parmesan cheese, torn spinach leaves and cook on low, uncovered, for 10 minutes more. Salt and pepper to taste. The meal was paired with Balsamic Asparagus, Tomatoes, and Parmesan Cheese.
Directions:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut off woody stems from the asparagus. Rinse asparagus and pat dry with a paper towel.
- Place the asparagus spears on a baking sheet, separating them. Drizzle with 2 tablespoons olive oil and 2 tablespoons dark (good quality) balsamic vinegar. Top with halved cherry tomatoes. Grate Parmesan cheese over the top.
- Bake for 15 minutes or until al dente.
You can't beat comfort food, which is why I made homemade mac & cheese last week.
ReplyDeleteAnd with a chill in the air we all crave comfort foods
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