Gnocchi with Summer Squash, Basil and Feta

Gnocchi with Summer Squash, Basil and Feta (from Real Simple, Total Time: 20 minutes, Servings: 4)

Ingredients

·         1 pound gnocchi, fresh or frozen

·         ¼ cup olive oil

·         3 yellow squash (about 1 1/2 pounds), cut into 3/4-inch pieces

·         3 cloves garlic, chopped

·         kosher salt and black pepper

·         4 oz. Feta, crumbled (about 1 cup)

·         1/3 cup torn fresh basil leaves

Directions

1.       Cook the gnocchi according to the package directions; drain and return it to the pot.

2.       Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.

3.       Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper.

Another simple recipe that was pretty tasty.  My only complaint is that it was a little too salty for me, so when I make it again I’ll omit the added salt.  Overall, though, it was good.  The gnocchi was light, soft and chewy.  When paired with the crisp yellow squash, it was fantastic.  My husband also really enjoyed this dish, which is always a plus in my book.  I may add a little more garlic next time, but other than that, no changes (except less salt!).

Pumpkin Lasagna

Pumpkin Lasagna (adapted from Epicurious, Servings: 8; Total Time: 90 minutes)

Ingredients

·         2 ½ Tbsp. extra-virgin olive oil

·         1 small onion, finely chopped

·         ½ tsp. red pepper flakes

·         1 pound Morning Star Farms Burger Crumbles

·         1 (29-ounce) can tomato sauce

·         3 tsp. dried oregano

·         2 tsp. salt

·         1 small crook-neck pumpkin

·         1 cup part-skim ricotta cheese

·         ¼ tsp. freshly ground black pepper

·         ½ cup freshly grated Parmesan cheese (2 ounces)

Directions

1.       Preheat the oven to 375°F.

2.       In a large straight-sided skillet set over medium heat, heat 2 Tbsp. of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the burger crumbles and cook, breaking up any large pieces with the back of a spoon, until warm throughout, 3 to 4 minutes. Add the tomato sauce and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.

3.       Slice the pumpkin lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 slices, overlapping slightly, in the bottom of an 11 x 13-inch baking dish. Top with 1 cup of the sauce. Dot with ¼ cup of the ricotta. Repeat the layers twice, alternating the direction of the pumpkin. Top with the remaining pumpkin and brush the top with the remaining ¼ teaspoon oil. Dot with the remaining ¼ cup ricotta and season with the black pepper. Top with the Parmesan cheese.

4.       Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

I made a lot of changes to the recipe to make it vegetarian and based on what I had in our kitchen.  My mom had given me this huge crook-necked squash (pumpkin), so I decided to use that instead of zucchini in this recipe.  It’s really difficult to cut into thin slices through a mandolin, so be careful if you use it!  Other than that, the dish was pretty easy to put together and the result was tasted.  I was worried that it might be a little too pumpkin-y, but it wasn’t!  It was delicious.  The oregano is really up and front in this dish ( I used dried instead of fresh) and each mouthful is very creamy and cheesy.  The pumpkin falls apart when you cut into it – perfectly tender.  I really enjoyed it!