Bruschetta Gnocchi

Ingredients (Serves Two)

·  1 bag of whole wheat Nocca Gnocchi (can also use Pesto flavor)

·  3 cups cherry tomatoes, quartered (about a pound)

·  2 TBPS of chopped fresh basil (save a little on the side for garnish)

·  1/4 cup of chopped red onion 

·  1 TBSP balsamic vinegar

·  1 TBSP EVOO

·  Pinch of white sugar (this brings out the sweet flavor in the tomatoes)

·  1/4 tsp salt (you can add more to taste)

·  1/4 tsp fresh ground pepper 

·  Grated Parmesan cheese for topping/garnish

·  Optional: Grilled chicken breast for a non-vegetarian option

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1. In medium-sized bowl add the quartered cherry tomatoes, fresh basil, red onion, balsamic vinegar, olive oil, salt, pepper and sugar and mix all ingredients together. (Pro tip: prep the bruschetta mixture in the morning or the evening before to really let the flavors meld).

2. Cook the gnocchi according to package directions (Pro tip: you know they are ready when they float to the top of the water). 

3. Drain the gnocchi in a colander and toss with olive oil to avoid the pasta sticking together.

4. Toss the gnocchi with the tomato bruschetta mixture. 

5. Garnish the dish with parmesan cheese and additional fresh basil. If you want to add protein, add some sliced grilled chicken to the top. 

6. Enjoy!

Gnocchi with Roasted Red Pepper

Ingredients (Serves Two)

●        1 bag of cooked Nocca Gnocchi (pesto flavored)

●        12 oz jar of roasted red peppers, drained

●        5 cloves garlic, minced

●        2 shallots, minced (can also use a small yellow onion, chopped)

●        3/4 cup milk (can use half and half)

●        3 oz cream cheese, softened

●        1/2 cup grated parmesan cheese

●        1/2 TBSP capers, drained (can add more if desired)

●        2 TBSP lemon juice

●        2 TBSP EVOO

●        Salt and pepper to taste

●        Fresh chopped basil for garnish

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1. Heat olive oil in saute pan and sauté minced shallots until translucent (about 2-3 mins).

2. Add in minced garlic and cook until fragrant, about a minute.

3. Pour in milk and stir in with the shallots and garlic. Bring to medium heat and add parmesan cheese and cream cheese. 

4. Stir for 2-3 minutes or until the cream cheese has melted. 

5. Add lemon juice and roasted red peppers. Taste and season with salt/pepper as needed.

6. Pour sauce into a food processor (can also use a blender or an immersion blender) and blend until creamy. Taste for flavor again and add more salt, pepper or lemon if needed.

7. Toss sauce with gnocchi. 

8. Garnish with fresh chopped basil and capers. Enjoy!

Mediterranean Gnocchi (Pasta Salad)

Ingredients (Serves Two)

●        1 bag of Pesto Nocca gnocchi, cooked 

●        3/4 cup quartered cherry tomatoes

●        Small handful of chopped black olives

●        Small handful of chopped green olives

●        1/4 red onion, sliced and separated

●        1/2 cup artichoke hearts

●        1/4 cup feta cheese (add more if desired)

●        Squeeze of lemon

●        EVOO

●        Salt and pepper to taste

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1. Drizzle some EVOO and a squeeze of lemon on the gnocchi and toss in a large bowl (this will keep it moist and add another pop of acid/freshness!)

2. Add olives, cherry tomatoes, red onion, artichoke hearts and feta cheese into the bowl with the gnocchi (add more of any ingredient if desired). Toss everything together.

3. Add salt and pepper to taste. Enjoy!

Cheddar Pumpkin Gnocchi

Ingredients (Serves Two)

●        Bag of original Nocca gnocchi

●        1 cup pasta water

●        3/4 cup canned pumpkin puree

●        3 garlic cloves, minced

●        1 tsp dijon mustard (can also sub stone ground mustard)

●        4 oz shredded cheddar cheese 

●        1 tsp fresh lemon juice

●        1/2 tsp salt, more to taste

●        1/4 tsp lemon pepper

●        Pepita seeds, for garnish

●        EVOO

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1. Cook gnocchi according to package directions. While draining gnocchi, reserve 1 cup of salted pasta water. Set gnocchi aside, drizzling some olive oil over gnocchi to avoid sticking.

2. In sauce pan, sweat garlic in EVOO until fragrant and softened. Add pumpkin, mustard, salt and lemon juice. Stir to combine.

3. Add in reserved pasta water and combine with pumpkin mixture. Turn the heat down to simmer and simmer for about 5 minutes, to let flavors meld.

4. Add grated cheese to the sauce, incorporating until melted. Taste and season with salt/pepper, in needed.

5. Pour the sauce over the cooked gnocchi, garnishing with pepitas.  Enjoy!

Gnocchi with Apple Cider, Sweet Potato and Kale

Ingredients (Serves Two)

●     Bag of Nocca gnocchi

●     1 sweet potato, seasoned, cubed and roasted

●     1 bunch of kale, chopped

●     2 cups apple cider

●     1/4 tsp salt

●     Squeeze of fresh lemon

●     2 cloves garlic, minced

●     Crushed pistachios

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1. In a small saucepan, simmer the apple cider over moderately high heat until it comes to a boil. Then keep on medium heat for about 20 minutes, or until it's reduced to about 1/2 cup and has a thick consistency. Set aside.

2. Add salt and a squeeze of fresh lemon to the reduced cider.

3. In a medium saute pan, sweat the garlic in a little EVOO and add in chopped kale. Cook until wilted/cooked down in the garlic, about 3 minutes.

4. Cook Nocca gnocchi according to bag directions. Once cooked, drain the water and toss in a little EVOO to keep from sticking.

5. Drizzle reduced apple cider sauce over the gnocchi. Add in sweet potato and kale and toss to distribute. Garnish with topped pistachios and enjoy!

Broccoli Pesto Gnocchi

Ingredients (Serves Two)

For Broccoli Pesto:

●        2 cups chopped, steamed broccoli florets 

●        1/2 cup fresh basil leaves

●        2 garlic cloves

●        1/2 cup shredded parmesan cheese

●        1/4 cup slivered almonds (or pine nuts)

●        1/2 teaspoon salt (can add more to taste if needed)

●        1 TBSP lemon zest

●        Juice from 1/2 lemon

●        1/4 cup olive oil

For pasta:

●        Bag of cooked Cocoli Nocca Gnocchi

●        Lemon wedges, for garnish

●        Red pepper flakes (optional)

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1.      Make your pesto. Combine steamed broccoli, basil leaves, garlic, cheese, almonds, lemon juice, lemon zest, olive oil and salt in a food processor. Blend until smooth. Add additional salt and pepper to taste if needed.

2.      Cook the gnocchi according to the directions (should be done and floating in 2 minutes).

3.      Toss broccoli pesto with cooked pasta.

4.      Add lemon wedges to the top of each dish of pasta. Add some parmesan cheese, lemon pepper and red pepper flakes for garnish (optional).