Tonight: Gnocchi Alfredo, BBQ Chicken, Cheesy Zucchini & Red Onion Flatbread, and Parmesan Knots.
The gnocchi was impossible to find in the grocery store. My recipie called for frozen potato gnocchi, but I couldn't find it anywhere! So I hunted around the pasta & found it!
Gnocchi Alfredo
-Serves 5
2 lbs. potato gnocchi
3 T.(tablespoons) butter, divided
1 T. plus 1-1/2 t. all purpose flour
1-1/2 cups milk
1/2 cups grated parmesan cheese
Dash ground nutmeg
1/2 lb. sliced baby portobello mushrooms
Minced fresh parsley, optional
1. Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 T. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm.
2. Drain gnocchi. In a large skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.
The BBQ Chicken is a breeze. I am marinading it in Mrs. Dash (my dad tries to not eat salt) and putting on the grill. Next, I got a free recipie for Cheesy Zucchini and Red Onion Flatbread from bon appetit magazine!
Cheesy Zucchini and Red Onion Flatbread
-Serves 4-6
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread, divided
3/4 cup finely grated parmesan cheese, divided
3 T. chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
olive oil
Preheat oven to 400 degrees. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of parmesan and 2 T. parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining prmesan. Remove evough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes.
Sprinkle with 1 T. parsley.
Lastly, I am going to make some VERY unhealthy Parmesan Knots. They are very similar to what you might eat with pizza, but better because they are homemade!
Parmesan Knots
-Makes 2-1/2 Dozen
1 tube (12 oz.) refridgeratd buttermilk biscuits
1/4 cup canola oil
3 T. grated parmesan cheese
1 t.(teaspoon) garlic powder
1 t. dried oregano
1 t. dried parsley flakes
1. Cut each biscuit into thirds. Roll each piece into a 3-inch rope and tie into a knot; tuck ends under. Place 2-inches apart on a grease baking sheet.
2. Bake at 400 degrees for 8-10 minutes or until golden brown.
3. In a large bowl, combine remaining ingredients; add the warm knots and gently toss to coat.
Enjoy!
Yum! I can't wait.
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