Spinach Gnocchi

The very best thing to do with left over mash potatoes or baked potatoes. 

Two packages frozen spinach, thawed

1 cup flour

1 cup left over mash potatoes

2 eggs

Salt and pepper to taste

¼ cup fresh chives

2 tablespoons good extra virgin olive oil

1 tablespoon truffle oil (optional)

½ cup Parmesan

Thaw the spinach in a kitchen towel and squeeze out as much water as you can. Put the dry spinach in the food processor and pulse. Add in the ¾ a cup of the flour, eggs, mash potatoes, salt, pepper, and chives. Pulse in food processor until combined and the mixture starts to create a ball similar to making pie dough, (do not over processes the dough or it will become gummy). You may have to add more flour depending on the moisture content of the other ingredients. Form the dough into 1 inch fat logs lightly coat in flour and cut into half-inch pieces. Set the gnocchi on a baking sheet dusted in flour and freeze for storage. One they are fully frozen on the baking sheet transfer to a bag or container for long term storage. 

When you are ready to eat, boil salted water and drop the frozen gnocchi into boiling water. When the gnocchi dumplings float to the surface or after about 2-4 minutes. Remove with a slotted spoon and place in saucepan with both types of oil. Toss the gnocchi until they are coated and slightly crisp on the outside Transfer to a serving dish, top with the cheese, and serve warm.

Scotch Bonnet Butter

If you look back to the scotch bonnet oil recipe there are always left over whole scotch bonnet peppers after making the oil. I have been sneaking these peppers into salads, corn bread, and pasta but here is my new favorite way to make use of these peppers. Using the stewed peppers alleviates some of the intense heat and lets the peachy flavor of the pepper come through.

1/2 cup leftover cooked scotch bonnet peppers
8 tablespoons salted good butter
3 tablespoons raw honey

Make sure the butter is at room temperature. Remove the stems and seeds form the peppers. Place all three ingredients in the food processor. Pure until smooth and all the ingredients are combined. Store in small containers or in plastic wrap. Serving on warm cornbread is my favorite way to enjoy this butter but it is great on a baguette or even to finish a nice piece of meat.

Mushroom and Spinach Lasagna

Lasagna is only as good as each layer; so using the best ingredients and making each layer packed with flavor makes this lasagna addictive.

 

1 box of dry lasagna pasta sheets

3 cups homemade tomato sauce

2 cups ricotta cheese

1 cup grated parmesan cheese

2 boxes of frozen chopped spinach, thawed and drained

1 Vidalia onion, sliced

2 cups mushrooms, thinly sliced

6 cloves garlic, chopped

2 teaspoons red pepper flakes

Salt and pepper

Preheat the oven to 350 degrees F. In a large pan, sauté the onion on medium heat until golden and translucent. Add the garlic and red pepper flakes and sauté an additional few minutes. Season with salt and pepper and set aside. In a separate pan sauté the mushrooms until most of the water cooks out, about 10 minutes. Season with salt and pepper to taste and toss with the onions and garlic. Grease a 14 X 9 inch pan and lay one layer of pasta sheets down. Make sure the spinach is thoroughly drained of all the water.  Add the first layer of sauce on top of the pasta sheets. Then layer half of the onion and mushroom mixture. Top with half of the ricotta cheese. On top of the cheese add a layer of spinach. Lay down another layer of pasta on top of the spinach. Top the pasta with more sauce. Repeat by layering onions and mushrooms, spinach, and cheese. Finish the top with a layer of pasta topped with the reaming sauce. Top this with all the parmesan cheese. Bake in the oven for 45 minutes at 350 degrees F. Take the lasagna out of the oven and let it sit at room temperature for 15 minutes so the moisture redistributes. Serves about 4.