Preheat oven to 350.
In a large skillet, crumble and brown sausage until cooked through.
Drain.
Meanwhile, cook gnocchi according to package directions.
In a large, oven-proof casserole dish, combine sausage, gnocchi, pasta sauce, half the cheese and half the Italian seasoning.
Bake casserole approx. 25 minutes, or until heated through.
Top with remaining cheese and sprinkle with remaining Italian seasoning and bake another 10 minutes or until the cheese is melted.
Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Coat a large, nonstick skillet with cooking spray.
Place over medium heat until hot.
Add red peppers and the next 5 ingredients; saute until tender.
Stir in salt, flour and bouillon granules.
Gradually add water; bring to boil, stirring constantly.
Set aside and keep warm.
Cook pasta according to directions, omitting salt and fat.
Drain and set aside.
Bring 3 cups of low-sodium chicken broth and 1 cup of tomato juice to a boil in a large pot.
Add 3/4 pound of turkey tenders, cut into 1/2-inch strips and reduce heat to medium.
Cover and simmer for 5 minutes.
Remove turkey and reserve in a separate bowl.
Add handful of cauliflower florets; stir and cover for 5 minutes.
Add handful of broccoli flowerets, plum tomatoes, mushrooms, onion, frozen gnocchi pasta, garlic and a couple shakes of dried oregano.
Cover and cook 10 minutes, stirring often.
Basic Pasta Recipe: Start with the flour - measure
Cook the pasta in a large saucepan of boiling salted water according to the instructions on the packet until it is al dente. Add the broccoli for the last 3 minutes cooking time. Drain, reserving a little of the cooking water.
Cook pasta according to package directions.
edium heat. Add salt and pasta. Bring to boil. Cook for
Cook and drain pasta as directed on passage.
Toss pasta and remaining ingredients.
Serve warm or cold.
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
wist is that the traditional recipe calls for mashed potato. So
easpoons to make oval-shaped gnocchi of about 1/2 teaspoon
Cook the Gnocchi:
Bring
uck. Divide the Butternut Squash Gnocchi among plates. Top with the
uice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted
r until browned.
Add pasta sauce and season with salt
TO COOK GNOCCHI Bring a large pan of
o a boil, add the gnocchi and cook until done. Before
ith salt, and add the gnocchi. Cook according to package directions