Ricotta Gnocchi

 Makes 5 servings

The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Gnocchi:

 8 ounces ricotta cheese or there about

 2 eggs

 1/2 cup freshly grated Parmesan cheese

 1 teaspoon salt

 1 teaspoon pepper

 1 teaspoon garlic powder

 1 cup all-purpose flour, or as needed

Sauce:

 3 tablespoons olive oil

 1 tablespoon minced garlic

 1 (15.5 ounce) can diced tomatoes

 1 dash crushed red pepper flakes (optional)

 6 basil leaves, finely shredded

 Salt and pepper to taste

 8 ounces fresh mozzarella cheese, cut into small chunks

Directions:

Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. 
Stir in shredded basil and season to taste with salt and pepper.

While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce over top.

Stuffed Shells with Sausage & Mushrooms

These stuffed shells are a great twist from the traditional.  It will satisfy your tummy and your tongue.  Serve with a loaf of garlic bread and a tossed green salad.                      
Serves 6-8

                                                           
Ingredients:                                                            

1 (12-ounce) box jumbo pasta shells                    1/4 teaspoon salt
1 1/2 tablespoons butter                                      1/4 teaspoon freshly cracked black pepper
8 ounces mushrooms, stems discarded                12 ounces Italian sausage (sweet or hot),  
     and caps diced                                                          preferably without casing.
15 ounces (give or take) fresh ricotta cheese         1 (9-ounce) package frozen spinach, thawed,
2 eggs, lightly beaten                                           or 6 cups loosely packed fresh spinach (opt)
1 teaspoon garlic powder                                    1 1/2 cups shredded mozzarella sheese, divided
1/2 teaspoon onion powder                                 1 1/2 cups shredded Parmesean cheese, divided
3/4 teaspoon dried oregano leaves                                  or shredded hard goat cheese
2 teaspoons dried basil leaves                              1 (26-28 ounce) jar marinara sauce

1. Preheat oven to 350 degrees F.
2. Cook pasta shells al dente according to package instructions.
3. Heat a medium skillet to medium heat.  Melt butter and add mushrooms.  Saute 3-4 minutes until mushrooms are golden brown.  Place ricotta in a large mixing bowl.  Add eggs, garlic powder, onion powder, oregano, basil, salt, and pepper.  Stir to combine.  when mushrooms are cooked, add to ricotta mixture and return empty skillet to stove top.
4. Cook sausage in skillet (If cased, squeeze out).  Break up with a spatula while cooking until browned and crumbly.  Add sausage to ricotta mixture.
5. If using thawed spinach, squeeze out extra moisture from spinach and roughly chop.  If using fresh spinach, roughly chop.  Add spinach to ricotta-meat mixture and fold together.  Ad 2 cups mozzarella and 1 cup Parmesan to mixture. Hint- Some kids may be picky of funny greens in their pasta, disguise it by adding the spinach to the marinara sauce instead and then pureeing it.
6. Spread marinara sauce evenly on bottom of a 9 x 13-inch pan.  Fill each pasta shell with 2 rounded tablespoons of filling and nestle snugly in the pan on top of the sauce.  You should be able to fill and fit in about 24-26 shells.  Top with remaining 1/2 cup mozzarella and 1/2 cup Parmesan cheeses.  Cover with foil and bake 50-60 minutes or until bubbly all over.  Remove foil about 10-15 minutes before end of baking time. 

Make-Ahead & Freezer Instructions: to prepare ahead of time, cover pan tightly in plastic and then in foil.  Refrigerate 1-2 days and then bake as directed (making sure to remove plastic layer underneath foil), or freeze up to two months.  Thaw frozen dish in refrigerator overnight and then bake as directed, or bake from frozen, covered in foil (remove plastic wrap), about two hours or until heated and bubbly throughout.  Cooking times vary from frozen so check periodically during cooking.