The dreamiest ricotta gnocchi, and more weeknight dishes
This week, I’m trying to focus on bright spots: My kids. My Christmas tree. ( Yup, it’s still up.) What’s for dinner. Looking for something to cook has become a delicious daily distraction.
I cook a lot from the 19,000- plus recipes on NYT Cooking, but like everyone, I get stuck in a rut sometimes. ( Say hello to Melissa Clark’s lemony anchovy chicken for the 732nd time, folks.) This week, I discovered five new-tome recipes that I’m excited about. Maybe put your phone down and cook one with me? The news isn’t going anywhere.
In the meantime, take care of yourselves. Drink more water. Go to bed early. Call your mom. These are wild times.
Ricotta Cheese Gnocchi
Generally speaking, I’m not a make- my- own- pasta kind of gal, but this super simple ricotta gnocchi has me reconsidering. Basically a rough dumpling made
with ricotta, flour, egg and Parmesan, they aren’t the prettiest things you’ve ever seen, but they’re tender and perfect. I served mine with browned butter, fresh basil leaves and burst cherry tomatoes. Not exactly seasonal, but that’s what was in my fridge. Everyone loved them.
Recipe by Mark Bittman
Yield: 4 servings
Total time: 45 minutes to 1 hour
Ingredients
Salt
One 15- ounce container ricotta
cheese, preferably whole milk 2 eggs, lightly beaten
1 ¼ cups freshly grated Parmesan,
plus more for serving
Freshly ground black pepper
¾ to 1 cup flour
3 tablespoons unsalted butter 10 or more sage leaves
Directions
Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about ½ cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Slow Cooker Chicken Cacciatore With Mushrooms and Bacon
Did you know there are slow cookers with metal inserts that you can use to sear on the stovetop, so you don’t have to dirty another pan? I didn’t either, but a very clever Santa brought me one for Christmas, and I’m eager to christen it with this cacciatore recipe. I’ll serve it over generously buttered noodles.
Recipe by Sarah DiGregorio
Yield: 6 servings
Total time: 4 ½ hours
Ingredients
½ pound bacon, preferably thick- cut,
sliced into ½ - inch pieces
1 pound cremini mushrooms, sliced 8 garlic cloves, smashed and chopped 1 tablespoon tomato paste
¼ cup dry red wine
½ large red onion, thinly sliced
1 red, yellow or orange bell pepper,
thinly sliced
8 ounces jarred roasted red peppers,
drained ( about 1 heaping cup)
¾ cup crushed or diced canned tomatoes ( about half a 14- ounce can)
2 tablespoons drained capers 1 tablespoon balsamic vinegar 1 teaspoon dried oregano
1 teaspoon red- pepper flakes 1 teaspoon garlic powder
2 to 2 ¼ pounds boneless, skinless
chicken thighs
Kosher salt and black pepper
L cup chopped fresh flat- leaf parsley Cooked polenta, pasta or hoagie rolls,
for serving ( optional)
Torn fresh basil leaves, for topping Grated Parmesan, for topping
Directions
Fry the bacon in a large ( 12- inch) skillet over medium- high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8- quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium- high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red- pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. ( At this point, the dish holds well on the warm setting for several hours.)
Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through.
Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.
Sheet- Pan Jerk Salmon
This spicy broiled salmon comes together in about 20 minutes from start to finish. I might serve it alongside some baked sweet potato fries and a cold and crunchy salad tossed with green goddess dressing. ( Full disclosure: My dressing will be store- bought.)
Recipe by Millie Peartree
Yield: 4 servings
Total time: 20 minutes
Ingredients
Nonstick cooking spray ( optional) 4 ( 6- ounce) skin- on salmon fillets,
about 1 to 1 ½ inches thick 2 tablespoons olive oil 2 tablespoons jerk seasoning paste
( hot or mild)
1 teaspoon sweet or hot paprika Kosher salt ( optional)
Chopped fresh parsley, for serving Mango slaw or classic carrot salad,
for serving
Directions
Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
Place salmon on a cutting board, skin- side up. Using a sharp knife, cut through the skin about k- inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. ( The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
Place on the sheet pan, skin- side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don’t be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.
Creamy Turmeric Pasta
Butter, garlic, shallots, half- andhalf, ground turmeric and Parmesan come together in this earthy pasta, which is like a more interesting version of classic fettuccine Alfredo. I might top mine with some roasted cauliflower or shrimp for a bit more oomph.
Recipe by Sue Li
Yield: 4 to 6 servings
Total time: 30 minutes
Ingredients
1 pound spaghetti 2 tablespoons unsalted butter 1 large shallot, thinly sliced 2 garlic cloves, thinly sliced Kosher salt and black pepper
1 ½ teaspoons ground turmeric 1 cup half- and- half
2 cups lightly packed freshly grated Parmesan ( about 4 ounces), plus more for serving
4 tablespoons finely chopped fresh
parsley or chives
Directions
Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.
Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden- brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half- andhalf then bring to a simmer.
Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.
Chicken Soup With Toasted Farro and Greens
I’m going to need a little comfort this week, and this lemony chicken soup will do the trick. “Toasted farro” sounds fussy, but I promise it’s not. Just add it to the pot with the sautéed vegetables, then stir it around for a minute or two before adding the boneless chicken thighs and stock. It really bumps up the flavor of the grain.
Recipe by Colu Henry
Yield: 4 to 6 servings
Total time: 45 minutes
Ingredients
2 tablespoons olive oil
2 medium leeks, white and light green parts only, halved and thinly sliced ( about 1 ½ cups)
2 medium carrots, peeled and thinly
sliced into rounds
1 celery stalk, thinly sliced
3 garlic cloves, finely chopped 1 teaspoon fennel seeds, gently
crushed or roughly chopped ½ teaspoon red- pepper flakes
Kosher salt and black pepper
1 cup farro, rinsed
6 cups homemade or store- bought
low- sodium chicken stock
¾ pound boneless, skinless chicken
thighs
5 cups stemmed and roughly chopped Swiss chard, or other quickly- wilting greens like kale or spinach
Lemon zest, for serving ( optional)
Directions
Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
Add the garlic, fennel seeds and red- pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite- size pieces.
Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
Ladle into bowls and grate lemon zest over top, if desired.