The recently released celebrity cookbook, Made With Love: The Meals On Wheels Family Cookbook ($29.95), features more than 125 family-style recipes from chefs, actors, writers and other celebrities. Made With Love showcases everything from Judi Dench’s Bread and Butter Pudding to Al Roker’s New Orleans–Style Barbecued Shrimp in a campaign to raise awareness and abate senior hunger. Providing more than a million meals a day for seniors across the nation, Meals On Wheels Association of America is the oldest and largest national organization of its kind. The books are sold at Barnes & Noble and Books-A-Million stores. Online, buy the book via Amazon.com, mowaa.org and indiebound.org. Other recipes in the book include:
- Mark Dayton’s Salmon Baked in Parchment
- Florence Henderson’s Chicken Piccata with Pine Nuts and Capers
- Mario Batali’s Spinach & Goat Cheese Gnocchi with Sun-Dried Tomatoes, Pine Nuts & Lemon
Spinach & Goat Cheese Gnocchi with Sun-Dried Tomatoes, Pine Nuts & Lemon
Kosher salt, as needed
1 lb fresh spinach, well-washed, stems removed
1 lb ricotta cheese, or Coach Farm fresh goat cheese
2 1/4 cups all-purpose flour
2 extra-large eggs
1/2 teaspoon freshly grated nutmeg
1/4 cup freshly grated pecorino cheese, plus more for sprinkling
1 stick unsalted butter
1/2 cup sliced sun-dried tomatoes
3 tablespoons pine nuts
Juice and zest of 1 lemon
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
- Make the gnocchi: In a medium saucepan, steam the spinach over medium-high heat in just the water that clings to the leaves. When just wilted, drain well. Chop very fine, then wrap in a dish towel and squeeze to remove as much moisture as possible.
- In a large bowl, stir the ricotta cheese until softened. Add the spinach, then the flour, eggs, 1 teaspoon salt, nutmeg, and pecorino, and stir to form into a firm ball. Divide into 4 balls and knead on a cutting board until firm and slightly dry. Roll each ball into 1-inch pieces and roll down a fork to create traditional gnocchi shape. Continue until all the dough has been shaped.
- Place all the gnocchi into the boiling water and stir once. Cook until all float to the top, 6 to7 minutes.
- While the gnocchi cook, combine the butter, sun-dried tomatoes, and pine nuts in a 12- to 14-inch sauté pan. Cook over medium heat until the butter is lightly browned, then add the lemon juice and zest, and remove from the heat.
- Drain the gnocchi gently, add to the pan with the sauce mixture, and return to medium heat. Toss to coat and serve immediately. Sprinkle with additional cheese at the table.
From Simple Italian Food (Clarkson Potter, 1998)Copyright © 2015, CT Now