Ricotta Gnocchi with Roasted Tomato and Tarragon

I really have to remember to post that bread recipe. Life changing, I promise.

Ask and ye shall receive. Our Facebook friends requested more vegetarian recipes, and we have delivered! This two-part recipe takes inspiration from Caseus Fromagerie and Bistro, a great restaurant in New Haven and Kevin's current place of employment. We used their ricotta gnocchi recipe and dressed it up Angry Chef style to create a hearty bowl of comforting cheesy goodness.

Ricotta Gnocchi with Roasted Tomato and Tarragon

Step 1. Make the Gnocchi
We made our gnocchi using this recipe from the Caseus Cookbook
(Feeds 6-8)

• 4 whole eggs
• 3 egg yolks
• 1.5 lbs fresh ricotta cheese
• 2.5 cups sifted flour
• 2 cups flour to roll out pasta

In a bowl, mix the eggs and egg yolks. Once combined, add ricotta and mix.

Add sifted flour, using a wooden spoon, and combine - you want the dough to be a gooey consistency and not overworked.

Gather up the dough into a ball with floured hands and roll out into a rope or snake shape about the diameter of a quarter. The dough should be sticky, do not overuse the bench flour or overwork this dough. Using a small knife, cut the rope into 1 inch "pillows"

Drop the "pillows" into a pot of boiling salted water. Remove the gnocchi 10 seconds after they begin to float to the top of the pot. Drain them, toss them with a little olive oil, and reserve in a bowl or on a sheet pan.


Step 2. Make the Gnocchi Into Something Else

• 8 Tomatoes, quartered
• 4 tbsp oil
• 8 cloves garlic, crushed
• 1 batch cooked ricotta gnocchi
• 2 tbsp tarragon
• 4 tsp sweet smoked paprika
• 1/2 tsp nutmeg
• 1 cup grated parmesan cheese
• 2 tsp salt
• 2 tsp pepper
• 1 cup water or favorite stock
• 2 cup heavy cream
• 2 small handful fresh kale

Roast tomatoes at 500 degrees for 30 minutes or until soft.  Set aside.

In a large saute pan, heat 4 tbsp oil on medium high heat until smoking. Add garlic and wait a few seconds before adding tomatoes. Sear tomatoes, then stir. 

Add gnocchi, tarragon, nutmeg, paprika, salt, and pepper. Stir, then cook for 1 minute. Add parmesan cheese and water or stock. Bring to a simmer and add cream and kale. Stir.


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Arroz Caldo

I wake up on a cold morning in October. It's my day off. I can hear my wife getting ready to go to work. Cars driving by the apartment window. It's wet out. I can hear it; the way the tires sound driving on wet asphalt is a very distinct one. On days like this I look for simple, hearty meals that bring comfort with every bite. I open my eyes and ask if its raining. My wife says yes, and it's game on! 

Arroz caldo is a Filipino dish that my Mom used to cook when I was growing up. It is definitely a dish to be served on cold fall and winter days. It's also my go-to for when someone is feeling a little under the weather. Let's get to it. 

The Hardware:

• Cutting board 
• Knife
• Vegetable peeler
• Stirring spoon 
• 2 quart pot

The Ingredients:

• Peanut oil or vegetable oil 
• 4-6 cloves of crushed garlic, or 2 tbsp minced garlic
• 1 knob / 1 in. ginger root
• 1 medium onion
• 2 chicken legs or breast.  Either is fine, I used both! (Bonus: Soak the chicken for several hours or overnight in salty water before use for the most tender thang you ever put in your mouth.)
• 1 1/2  cups of medium grain rice
• Approx. 2 tbsp fish sauce
• 4 cups water
• 1 chicken bullion cube
• Salt and pepper
• Green onions

As a rule, start any cooking adventure by taking time to put together your mise en place. If you don't know, mise en place is a stuffy french term for "Git yo' shit together." Doing this before you cook will save you time, and those "Dammit I forgot something!" trips to the grocery store. Here's mine:

-Chicken, green onion, fish sauce, ginger, garlic, chicken bouillon, pepper, medium grain rice, yellow onion-

STEP ONE

• Dice chicken breasts and/or cut slits into drumsticks. The bones in the drumstick add a lot of extra flavor that a bouillon cube can't give you.
• Cut off a one inch knob of ginger, peel it and mince it. 
• Give your onion a rough chop. Uniformity is not important...unless you have someone to impress.         

STEP TWO

• Coat the bottom of your pot with oil and turn to medium-high heat.
• Smash garlic cloves and add them to the oil as it heats up.
• When your garlic starts to brown, add the chicken.
• Salt and peppa!
• Brown the chicken for a couple minutes per side, then add onions and ginger.

STEP THREE

When adding the fish sauce, I like to add it slowly, holding my
nose above the pot in order to smell the change in flavor.

• Add rice, fish sauce and water and bouillon cube. 
• Simmer until the rice becomes tender - about 15 minutes.

  As far as cooking goes, you're already done! Before feeding it to loved ones, make sure you double check that your chicken is thoroughly cooked. Survey the fruits of your labor. It doesn't look like a spectacular dish at this moment, but we'll get there.                                    

The most basic way to consume this dish is with green onions. Take note of the foreshadowing bottle of Sriracha in the background. I'im getting there guys.

-This is what I would call "vanilla." My wife is white and she doesn't even eat it this tame-If you're like me, green onions this is not enough to satisfy! Bring on the Sriracha, hard boiled egg, and crushed pork rinds!

-Smothered and covered. Aw yeah, baby.-


Lastly, you're going to want someone feeling full and appreciative to help you clean. Ain't it good to be the cook? 

-Fin-

Have fun guys. Thanks, Mom!

- Kevin