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Recipe: Spinach Ricotta Gnocchi

Ingredients

Directions

~ Marla Meridith

Recipe: Quick & Easy Chicken Piccata

Ingredients

Directions

~ Marla Meridith

Recipe: Spinach Ricotta Gnocchi

We love this easy and delicious Spinach Ricotta Gnocchi recipe. Top with melted butter and crispy shallots for a healthy anytime meal. Serve as a main course, appetizer or side dish.

4-6 servings

1 (10 ounce) package chopped frozen spinach
15 oz part-skim ricotta cheese
1 cup freshly grated Parmesan cheese
1/2 cup unbleached all purpose flour
2 large egg yolks
1/2 tsp salt
1/2 tsp ground black pepper
–topping
1/4 cup (1/2 stick) butter, melted
1 shallot, minced (about 1/2 cup)
shaved Parmesan
freshly chopped Italian parsley

Thaw the spinach and squeeze out any additional water.
In a large bowl combine the spinach and the ricotta cheese with a spatula.
Mix in the Parmesan, flour, egg yolks, salt and pepper until well combined.
Dust a baking sheet and work surface with flour. Roll 1/4 cup of the dough into a 5 inch long log. Cut into 1 inch pieces and form ovals with your fingers.
Transfer the gnocchi to the prepared baking sheet. Continue this process until you are done with all the dough.
Place some of the gnocchi into a large pot of boiling water. Cook until they rise to the surface and then for four minutes longer. Transfer each batch to a serving bowl with a slotted spoon.
Make the shallot butter sauce: melt the butter in a skillet over medium heat. When it’s bubbling add the shallots and cook until just golden brown about 8 minutes.
Pour the butter shallot sauce over the cooked gnocchi, top with shave parmesan, parsley and serve immediately.

~ Marla Meridith

Recipe: Quick & Easy Chicken Piccata

This Quick & Easy Chicken Piccata tastes like the one you’ll find at your favorite Italian restaurant!

4 servings

4 (4-6 oz) skinless, boneless chicken breast halves
1/2 tsp kosher salt
1/4 tsp ground black pepper
3/4 cup low sodium chicken broth, divided
2 oz all-purpose flour, divided
2 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1/4 cup shallots, finely chopped
lemon slices
4 medium garlic cloves, finely chopped
1/2 cup dry white wine
2 tbsp freshly squeezed lemon juice
2 ounces drained capers
3 tbsp finely chopped parsley

Have your butcher slice thin chicken breasts for you or you can pound them down yourself. Place the chicken breasts in-between two sheets of plastic wrap. Pound to 1/2 inch thickness with a meat mallet or the back of a pan. Season both sides lightly with salt and pepper.
Whisk together 1/4 cup of the stock in a bowl with 1 tsp flour.
Place the remaining flour in a shallow dish. Coat the chicken with the flour and shake off excess.
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a 12 inch cast iron (or any heavy bottomed skillet) over medium heat. Swirl the pan until the butter melts. Add the chicken and cook for 4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and place on a clean plate, keep the chicken warm.
Add the rest of the olive oil, shallots and lemon slices to the pan. Sauce for a few minutes, until fragrant and softened. Add the garlic, sauté for one minute. Add the wine, cook down for a few minutes, until the wine has virtually evaporated. Scrape and stir to mix any browned bits into the sauce. Add the last 1/2 cup of the stock. Simmer the sauce for 5 minutes until it is reduced by half.
Stir in the broth, flour mixture. Cook for a minute. Remove the pan from the heat and stir in the butter, lemon juice and capers. Plate the chicken and top with the sauce. Serve immediately.

~ Marla Meridith

Recipe: Quick & Easy Chicken Piccata

This Quick & Easy Chicken Piccata tastes like the one you’ll find at your favorite Italian restaurant!

4 servings

4 (4-6 oz) skinless, boneless chicken breast halves
1/2 tsp kosher salt
1/4 tsp ground black pepper
3/4 cup low sodium chicken broth, divided
2 oz all-purpose flour, divided
2 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1/4 cup shallots, finely chopped
lemon slices
4 medium garlic cloves, finely chopped
1/2 cup dry white wine
2 tbsp freshly squeezed lemon juice
2 ounces drained capers
3 tbsp finely chopped parsley

Have your butcher slice thin chicken breasts for you or you can pound them down yourself. Place the chicken breasts in-between two sheets of plastic wrap. Pound to 1/2 inch thickness with a meat mallet or the back of a pan. Season both sides lightly with salt and pepper.
Whisk together 1/4 cup of the stock in a bowl with 1 tsp flour.
Place the remaining flour in a shallow dish. Coat the chicken with the flour and shake off excess.
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a 12 inch cast iron (or any heavy bottomed skillet) over medium heat. Swirl the pan until the butter melts. Add the chicken and cook for 4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and place on a clean plate, keep the chicken warm.
Add the rest of the olive oil, shallots and lemon slices to the pan. Sauce for a few minutes, until fragrant and softened. Add the garlic, sauté for one minute. Add the wine, cook down for a few minutes, until the wine has virtually evaporated. Scrape and stir to mix any browned bits into the sauce. Add the last 1/2 cup of the stock. Simmer the sauce for 5 minutes until it is reduced by half.
Stir in the broth, flour mixture. Cook for a minute. Remove the pan from the heat and stir in the butter, lemon juice and capers. Plate the chicken and top with the sauce. Serve immediately.

~ Marla Meridith