Fried Ricotta Gnocchi
This recipe from The Forest Feast Mediterranean is inspired by my travels in Italy. It makes for a great comfort food meal this time of year when the nights are still a little bit chilly before Spring kicks in.
FRIED RICOTTA GNOCCHI
from The Forest Feast Mediterranean
2 c (490 g) whole milk ricotta
2 eggs
1 c (100 g) grated parmesan
1 c (125 g) flour
1 tsp chopped chives
pinch of salt
Mix ingredients in a bowl to form a dough. If it feels too sticky to roll into a log, add a bit more flour.
Roll the dough into a log & slice into 1-inch (2.5 cm) pieces.
Bring a pot of salted water to a boil & cook the gnocchi in batches until they float (about 3 min). Meanwhile, melt 2 T butter in a pan. Drain the gnocchi, pat them dry, & transfer to the hot pan — making sure to cook until browned on both sides.
Enjoy immediately! You can top with more olive oil, parmesan cheese, salt & pepper, and any herbs you like. I used chives here but you could easily use chopped Italian parsley as well.
xx
Erin
Comfort Food Roundup
A scene from our Grilled Cheese party
With everyone still sheltering in place during this global pandemic, I thought it would be a good time for a COMFORT FOOD ROUNDUP! These are some of my favorite comfort food dishes that bring a little joy to the day in the form of warm + delicious bites:
Squash Lasagna from The Forest Feast Gatherings
Caper crostini from The Forest Feast
Spiced ginger cookies
Happy comfort cooking!
xx
Erin
Embracing the Hygge Life!
The last few weeks (and days) have been challenging as we read the headlines and adjust to a new norm that requires us to practice social distancing during a global health pandemic. I’m trying to focus on the positive and thought it would be fun to share a HYGGE INSPIRED ROUNDUP since everyone is spending a lot of time at home!
Hygge is a Danish term that has become popular in recent years. While difficult to translate to a single word — it often involves good food + drink, warm, cozy things like socks + blankets + slippers, and spending time with people you love in the comforts of home.
Here are some simple and cozy ideas to do while we all spend more time at home…. now where did I put those socks?
***
Challah Bread (last recipe in my 1st book, The Forest Feast)
Pear Sauce (like apple sauce, but with pears!)
I love burning natural beeswax candles, like these made in Colorado.
Baking is certainly a warming way to spend an afternoon. This cookie recipe is part foraging and part baking…. you can use edible flowers or try it with fresh herbs! I once asked my produce department at my local grocery store to order edible flowers and they did so (for free!) within 2 days. But you can also order some online or grow your own.
Here’s Leela Cyd’s Floral Sugar Cookies. Also check out her book Tasting Hygge!
Photo Credit + Recipe © Leela Cyd
Happy Cozy Cooking!
xx
Erin
Rainbow Tahini Bowl
Sometimes the best creations come out of what I happen to have on hand. That was the case last week when I made this bowl for lunch. Crunchy grated carrots with the protein of the cheese and garbanzos made for a filling meal I could revisit for lunch or dinner. Plus I love keeping cooked beets on hand (I buy them cooked at Trader Joe’s). I could put cilantro on everything, but you can easily sub in basil or arugula if you’re not a lover of it.
To make this vegan, just leave out the cheese. To make it gluten free, omit the couscous and just use rice. You can really use any dressing, but I used a creamy tahini one I bought at the store.
RAINBOW TAHINI BOWLS
(serves 1)
1 c cooked grains (I used a mix of quinoa & brown rice)
3 T grated carrot
1 small cooked beet, sliced (I bought the precooked ones at Trader Joes)
3 T garbanzo beans (canned, drained)
3 mini mozzarella balls
2 T babaganoush
fresh cilantro
tahini salad dressing
Put 1 c cooked grains in a bowl. Top with 3 T grated carrot, 1 small sliced cooked beet, 1/4 c canned garbanzo beans, 3 mini mozzarella balls, a 2 T scoop of babaganoush (or hummus) and a big pinch of fresh cilantro (or any herb you prefer). Top with your favorite salad dressing. I used a store-bought tahini dressing, but you could also try a sesame dressing or basic vinaigrette.
This recipe can easily be doubled or tripled if cooking for more than one. Easy desk lunch or light weeknight dinner!
xx
Erin