Pesto Gnocchi

This pesto gnocchi recipe comes out irresistibly creamy in 10 minutes! Use this trick for a tasty and easy side…

A Couple Cooks – Recipes worth repeating.

This pesto gnocchi recipe comes out irresistibly creamy in 10 minutes! Use this trick for a tasty and easy side dish in a flash.

Pesto Gnocchi

Here’s a trick to a fast side dish or simple dinner: this Skillet Pesto Gnocchi! Get this: you don’t even need to boil the gnocchi! Cook up these Italian potato dumplings right in a skillet and they cook right in the sauce, helping to thicken it as they release starch. Stir in purchased pesto and you’ve got a bright and herbaceous sauce: in just 10 minutes total. This trick has become a staple in our house when we need a quick meal!

Pesto gnocchi: how it works!

Gnocchi (pronounced NYOW-kee) are Italian pasta dumplings made with potatoes, egg and flour. Typically in a gnocchi recipe, you boil it up then add the dumplings to a sauce. But in this recipe, everything cooks in one skillet! You can cook both the sauce and the gnocchi in just 5 minutes. That’s pretty magical, in our opinion! Here’s what to know about the process:

  • In a deep skillet, bring milk and basil pesto to a simmer. Once it’s ready, add the gnocchi.
  • Add uncooked gnocchi and cook about 5 minutes. The dumplings cook right in the sauce, and as they cook they release starch. The sauce becomes thick and saucy, then add the Parmesan cheese.
  • Adjust flavors to taste. See below!
Pesto gnocchi

Pesto to use, and how to adjust flavors

Here’s the thing about pesto: purchased pesto varies greatly between brands. Even more importantly, jarred pesto is nothing like the fresh flavor of the real thing. Many purchased brands taste intensely acidic or have an odd aftertaste. Here’s what to know:

  • Purchased pesto brands vary greatly, so find one you love. We’ve experimented with lots of different jars: and they all have a different salt and acid level. But when it’s the winter, it’s t the only option!
  • Homemade pesto has the best flavor! Again, this is only an option when you have loads of fresh basil. But Basil Pesto is best homemade.
  • After cooking the pesto gnocchi, taste and adjust flavors. Add a pinch or two of salt, then if it needs it add up to 1 tablespoon additional pesto. It all depends on the brand!
  • Lemon zest adds freshness. If you happen to have a lemon on hand, lemon zest balances out the flavor of purchased pesto.

Can you use homemade gnocchi?

If you have time and energy, you can make homemade gnocchi with potatoes and flour. But it’s a bit of a process! Do it on a day off when you have energy to channel Italian grandmother vibes. If you make homemade gnocchi, we don’t suggest using it here. We’ve only tested this recipe with purchased gnocchi, and homemade have a different texture. Add your favorite marinara or butter sauce for those!

Basil pesto
Homemade pesto has a brighter green color and fresher flavor than purchased. If you don’t have access to fresh basil, use jarred pesto!

Serve pesto gnocchi as a side or main

You can eat pesto gnocchi as an easy side dish, or even a main dish if you accessorize it properly! Here are a few things to note:

Pesto gnocchi

More recipes with gnocchi

There are lots of ways to cook gnocchi! Here are a few of our favorite gnocchi recipes:

This pesto gnocchi recipe is…

Vegetarian. For gluten-free, use gluten-free gnocchi.

Print
Pesto gnocchi

Pesto Gnocchi


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 7 minutes
  • Total Time: 7 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

This pesto gnocchi recipe comes out irresistibly creamy in 10 minutes! Use this trick for a tasty and easy side dish in a flash.


Ingredients

  • 1 pound purchased uncooked gnocchi
  • ¼ cup basil pesto (purchased or Homemade Basil Pesto), plus 1 tablespoon to finish
  • 1 ½ cup milk
  • ½ teaspoon kosher salt, plus more to finish
  • ¼ cup shredded Parmesan cheese
  • Zest of 1/4 lemon, optional

Instructions

  1. In a deep skillet, bring the milk, pesto, and salt to a gentle simmer. Add the gnocchi, breaking it apart with your fingers if any are stuck together.
  2. Cook for about 5 minutes, stirring occasionally until the gnocchi are tender and the sauce becomes creamy. Stir in the Parmesan cheese until it melts. 
  3. Taste the sauce and add salt (we usually add ⅛ teaspoon) and if it needs it, the final 1 tablespoon pesto. Add a bit of lemon zest if you have it, which freshens the flavors even more. The amounts will vary since all pesto brands are differently salted and flavored. Serve immediately. The sauce becomes very thick as it sits, so if necessary, add a splash of milk and reheat, stirring until creamy. Store leftovers refrigerated for 3 days and reheat in the same way. (You can also serve this as a main dish like pasta: just add some vegetables and additional protein.)
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Italian inspired

Keywords: Pesto gnocchi

A Couple Cooks - Recipes worth repeating.

Classic Risotto

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.…

A Couple Cooks – Recipes worth repeating.

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.

Risotto Recipe

Here’s a cooking technique every home cook should know: how to make a great risotto recipe! Risotto is an Italian rice dish that works as a side dish as a main, starring short-grain rice cooked in broth until its creamy and velvety. Flavored with garlic, Parmesan cheese and a splash of white wine, it tastes luxuriously glamorous: but the concept is incredibly simple. Here’s what you need to know about how to make this Italian classic.

What is risotto?

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until its creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Risotto is generally served as a first course in Italy, where meals are structured as antipasti, first plate, and second plate. There are many variations on a risotto recipe: mushroom, shrimp, truffle, and more.

Risotto Recipe

Ingredients in a classic risotto recipe

This risotto recipe is classic and straightforward, with no additional vegetables or proteins. You can serve it as a side dish and add a protein on top, or a main dish with cooked protein and vegetables integrated into the rice. The most important part of risotto? Finding the correct type of rice. Here are some notes on ingredients:

  • Arborio rice: Short grain arborio rice is a must! This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture. This does not work with long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!
  • Vegetable or chicken broth: Use either one. In this recipe we also add water to the broth to even out the flavor.
  • White wine: The wine adds a savory, oaky undertone that’s essential to the dish. Most of the alcohol is cooked out in the cooking process. If you prefer, you can skip the wine!
  • Onion and garlic: These aromatics bring big flavor to the dish.
  • Butter and olive oil: The combination of fats adds extra nuance.
  • Parmesan cheese: This aged Italian cheese is key to the flavor in this dish. You can substitute Pecorino Romano cheese, but keep in mind: it’s much saltier. Use about half to start, then add more to taste.
Risotto Recipe

3 tips for making risotto

Making a risotto is an simple process: but there are a few things to remember to make the perfect dish. Here are our top tips for making a great risotto recipe:

  • Heat the broth. The Arborio rice immediately absorbs the broth if it’s hot, but if it’s cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
  • Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. It requires some babysitting, but grab a glass of wine and enjoy the process!
  • Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
  • It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.
Risotto Recipe

Types of risotto recipes

There are many variations on a risotto. Use this one as a template and add ingredients like sautéed or roasted vegetables, cooked shrimp, and so forth. This classic risotto recipe is basic as is, so you’ll want to serve it as a side dish with a protein (like roast chicken or a vegetarian main), or add some protein or other ingredients to round it out. Here are a few other risotto recipes and some ideas for additions:

Leftover storage

Lastly, how to store leftovers! Risotto is best the day it’s made, in our opinion. However, you can save it for up to 3 days refrigerated. Here are a few notes on reheating it:

  • The rice texture will become less creamy as it sits and especially when it’s chilled.
  • Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

And that’s it! We hope you enjoy this risotto recipe: let us know how it comes out in the comments below!

This risotto recipe is…

Vegetarian and gluten-free.

Print
Risotto Recipe

Classic Risotto Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.


Ingredients

  • ½ cup minced sweet onion
  • 2 cloves garlic, minced
  • 1 quart vegetable broth or chicken broth
  • Kosher salt
  • 2 tablespoons salted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups dry white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
  • 1 cup shredded Parmesan cheese, plus more for garnish
  • Zest from ½ lemon
  • 2 teaspoons finely chopped fresh thyme (optional but recommended)
  • Freshly ground black pepper

Instructions

  1. Prep the vegetables: Prepare the onion and garlic and noted above.
  2. Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
  3. Sauté the vegetables: In a large same skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
  5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.) 
  6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping ¼ teaspoon kosher salt). Serve with additional Parmesan cheese to top. 
  7. Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

  • Category: Side or main
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Risotto, risotto recipe

A Couple Cooks - Recipes worth repeating.

The Pandolce That Won Back Christmas

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones.

“Buono!” exclaimed Fernanda, breaking off a golden corner of my first, freshly baked …

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones.


Buono!” exclaimed Fernanda, breaking off a golden corner of my first, freshly baked pandolce, a traditional holiday cake from Liguria, the Italian Riviera. She examined the crisp, cookie-like surface and tender interior of the dessert, as the sweet aroma of toasted anise and candied orange filled the kitchen. “This is good. Actually good!”

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Stuffed Mushrooms with Goat Cheese and Sun-Dried Tomatoes

Made with a garlicky goat cheese, sun-dried tomato, pine nut and basil filling and topped with crispy toasted breadcrumbs. Always a great easy appetizer!

This easy stuffed mushrooms recipe is made with a garlicky goat cheese, sun-dried tomato, pine nut and basil filling and topped with crispy toasted breadcrumbs.

Stuffed Mushrooms

When it comes to easy appetizers that are sure to please a crowd, you can’t go wrong with stuffed mushrooms. And this particular recipe is the new favorite in our house this season! ♡

These little guys came about as we were scavenging the fridge and pantry to whip up a quick appetizer for a gathering, but ended up being so delicious that couldn’t resist making them again and again. The filling is made with a savory and tangy filling, thanks to a simple mix of sun-dried tomatoes, goat cheese, cream cheese, fresh basil, toasted pint nuts, green onion and lots of garlic. Fresh baby bella mushrooms are then stuffed with the filling, sprinkled with crispy golden Panko, and baked until tender. And when served nice and warm, these stuffed mushrooms are SO flavorful and downright irresistible!

We opted to make our stuffed mushrooms vegetarian, although you’re welcome to mix in some bacon or sausage if you would like to add a protein. And if you need to make them gluten-free, just use some variety of gluten-free breadcrumbs and you’ll be good to go. I’ve also included make-ahead instructions below if you would like to prep this easy stuffed mushrooms recipe up to a day in advance, which can come in extra handy for holiday entertaining this time of year.

Let’s make some stuffed mushrooms!

(more…)

Green Bean Bundles with Honey Garlic Butter

Tossed with rosemary honey garlic butter, wrapped in prosciutto, and sprinkled with freshly-grated Parm.

These green bean bundles are tossed with rosemary honey garlic butter, wrapped in prosciutto, roasted until crispy, and sprinkled with freshly-grated Parmesan. Super easy to prep in advance and only 10 minutes needed to bake!

Prosciutto Wrapped Green Bean Bundles

Hands-down the most fun way I know to serve green beans! ♡

These prosciutto-wrapped green bean bundles are sure to be a showstopper at any holiday gathering this season. But actually, the great news for all of us is that they’re so simple to make that you could just as easily whip up a batch for dinner this week too!

Simply blanch and toss some fresh green beans with a quick rosemary honey garlic butter, roll them into little bundles with prosciutto (or bacon), roast them in a hot oven until crispy, and serve warm with a generous sprinkle of freshly grated Parmesan. They’re savory and salty with a perfect little hint of sweetness from the honey. They’re already pre-portioned for easy grabbing, which is always especially nice when serving a big crowd around the holidays. They’re easy to prep up to 1 day in advance and also only require 10 minutes in the oven, also nice around the holidays. And best of all, they are just SO flavorful and delish!

Feel free, of course, to play around with the seasonings here. Or you’re also welcome to add any extra drizzles (hello, balsamic) or sprinkles (maybe toasted pine nuts) on top that sound good. However you make these bundles, just have fun with them and enjoy!

(more…)

Stanley Tucci’s Instagram Is a Delicious Corner of the Internet

It seems like only yesterday that Stanley Tucci was walking me through the trendy streets of Milan feeding me spoonfuls of risotto and pizzoccheri, guiding me on a gondola through Tuscany, feasting on cacio e pepe and rigatoni all’amatriciana in Rome, …

It seems like only yesterday that Stanley Tucci was walking me through the trendy streets of Milan feeding me spoonfuls of risotto and pizzoccheri, guiding me on a gondola through Tuscany, feasting on cacio e pepe and rigatoni all'amatriciana in Rome, and sharing tales of growing up in Italy as a young teenage boy. Wait, that happened to you too? Tucci took not just one or two lucky people, but millions of CNN viewers through the Italian countryside to the seaside on his show Searching for Italy. In a year (plus many, many more months) of living in lockdown due to the coronavirus pandemic, a virtual vacation to the land of Parmigiano and pizza was a welcome escape.

Searching for Italy premiered on February 14th, 2021 and ever since that fateful Valentine’s Day, viewers (myself included) have been craving more of Tucci drinking limoncello, Tucci ordering wine through a secret window, Tucci eating a giant cream puff (aka “maritozzi”), and Tucci elegantly twirling forkfuls of pasta. CNN has confirmed that there will be a Season 2 of Searching for Italy sometime in 2022 but until then, all we’re left with is the memory of Tucci picking an authentic San Marzano tomato straight from the ground and eating the juicy fruit au natural.

Read More >>

Lemon Pasta

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar…

A Couple Cooks – Recipes worth repeating.

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.

Lemon pasta

Here’s a lusciously creamy pasta that will become the meal of your dreams. Try this Lemon Pasta! It’s rich and silky, with just the right balance of sharp citrus from loads of lemon zest. Don’t consider this a health food or even a healthy spin: it’s here for when you need a properly indulgent bit of pasta. This one is modeled off of a favorite of ours at a fantastic local restaurant and let’s just say: it’ll be tough to put down your fork.

Ingredients in this lemon pasta recipe

This lemon pasta recipe is a mess of citrusy, creamy long noodles smothered in cream, Parmesan and lemon zest. While most of the recipes on this website fit under the umbrella of healthy, this one is all about being just plain amazing. If you prefer a healthy spin, go to Vegan Fettucine Alfredo! For this lemon pasta you’ll need:

  • Pasta: spaghetti or bucatini
  • Milk
  • Heavy cream
  • Butter
  • Garlic
  • Lemon zest
  • Parmesan cheese
  • Salt and pepper
Lemon Pasta Recipe

Use any long noodle (bucatini is best)

You can use any type of long noodle for this lemon pasta recipe. If you have fresh pasta, this would be a great sauce for using it! Of course, it’s much more accessible to use dried long noodles. Here are some options:

  • Bucatini: It’s spaghetti with a hole in it! It lends a deliciously chewy texture to the pasta.
  • Spaghetti: The classic!
  • Linguine: A slightly wider noodle.
  • Fettucine: A flatter and wider noodle.

Of course, this sauce works well with a short noodle as well, if you’re looking for a short pasta! Some ideas: Rigatoni, Penne, Orecchiette and Cavatappi would be great contenders.

How to make lemon pasta: a few tips

This lemon pasta takes just a few minutes to whip up. Here are a few tips to keep in mind during the cooking process:

  • Consider cutting it in half! The recipe below makes 6 to 8 servings, so cut in half if you don’t want leftovers (though they do save well!).
  • Zest the lemons first. You’ll need zest from two lemons, which can take a while. We like using a microplane grater to make quick work.
  • Loosen the sauce with pasta water. Like with many Italian pasta recipes, save a bit of the pasta water after you’ve boiled it: you may need a few splashes to get the sauce to a creamy consistency.
Lemon pasta

Serves a crowd, or works as leftovers

This lemon pasta makes quite a big pot of noodles! You’ll use 1 pound of pasta here, which in our book makes enough for 6 to 8 servings. This might be less than you’re used to when it comes to pasta, but this one is so rich we recommend having smaller servings.

You may want to halve this recipe, or it works great as leftovers! The flavor is still fantastic after 3 days refrigerated. We even ate it cold! You can also reheat it in a skillet with a splash of milk to get it creamy again.

What to serve with lemon pasta

Here’s an important thing about this lemon pasta recipe: how to make it into a meal! The serving size is smaller than you might be used to, because it’s such a rich and fatty pasta. You’ll want to accessorize it with a crisp green salad or some vegetable sides. Here are some ideas:

Lemon pasta

Or, serve it as a simple side dish

Another great way to serve lemon pasta? As a side dish! It works very well with fish or chicken for an elegant meal. Here are a few mains we’d serve it with:

This lemon pasta recipe is…

Vegetarian. For gluten-free, use gluten-free or legume pasta.

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Lemon pasta

Lemon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8
  • Diet: Vegetarian

Description

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.


Ingredients

  • 1 pound spaghetti or bucatini pasta*
  • 1 cup 2% milk
  • ¾ cup heavy cream
  • 1 teaspoon kosher salt, divided
  • 4 cloves garlic, grated
  • Zest from 2 lemons
  • 5 tablespoons salted butter, sliced
  • ½ cup grated Parmesan cheese
  • Fresh ground black pepper

Instructions

  1. Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Save out ½ cup pasta water using a glass measuring cup for the sauce, then quickly drain the pasta.
  2. Make the sauce: In saucepan, add the milk and cream and bring to a simmer over medium heat. As it comes to a simmer, grate in the garlic. Add ½ teaspoon kosher salt, zest of 1 lemon, and 4 tablespoons butter and stir for 1 minute. Slowly sprinkle in the Parmesan cheese, stirring constantly until fully incorporated and the sauce thickens.
  3. Serve: Add the drained pasta to the sauce and toss to combine. Allow to sit 3 minutes. Add the remaining zest of 1 lemon, ½ teaspoon kosher salt, and 1 tablespoon butter. Add a few drizzles of pasta water as necessary until nicely coated. Serve with fresh ground black pepper. Store leftovers refrigerated for up to 3 days (reheats nicely in a skillet with a splash of milk).

Notes

*This quantity serves 6 to 8: make sure to cut in half if you’re serving less eaters! Pair with a green salad or veggie side to round it out as a meal.

  • Category: Main dish
  • Method: Pasta
  • Cuisine: American

Keywords: Lemon pasta

A Couple Cooks - Recipes worth repeating.

Chicken Cacciatore

This chicken cacciatore recipe is easy to make with your choice of veggies and simmered in a flavorful garlic-herb tomato sauce. Easy to make in either the Instant Pot, Crock-Pot or on the stovetop and delicious served over pasta or polenta. On busy weeknights when you’re craving a flavorful, simple and comforting chicken dinner… …chicken […]

This chicken cacciatore recipe is easy to make with your choice of veggies and simmered in a flavorful garlic-herb tomato sauce. Easy to make in either the Instant Pot, Crock-Pot or on the stovetop and delicious served over pasta or polenta.

Chicken Cacciatore

On busy weeknights when you’re craving a flavorful, simple and comforting chicken dinner…

…chicken cacciatore is here for you. ♡

This classic Italian “hunter-style” braised chicken dish, said to date all the way back to the Renaissance period, is one of those brilliantly flexible clean-out-the-crisper-drawer meals that somehow always turns out amazing. It can be made with whatever cut of chicken and selection of veggies that you happen to have on hand, all of which are braised together in a cozy tomato sauce seasoned with lots of red wine, garlic, and herbs. And I also recently tried adding some bacon to my cacciatore after seeing it recommended by the NYTimes and am now officially sold on the smoky depth of flavor that it adds to this dish. Highly recommend!

The good news for all of us is that chicken cacciatore is easy to toss in the Instant Pot, simmer all day in the Crock-Pot, or quickly simmer on the stovetop. And it can be served with pasta, polenta, rice, quinoa, grains, or with a big hunk of crusty bread to mop up that irresistible sauce — up to you! I’m also partial to adding in a jar of olives or capers for an extra briny touch. And I highly recommend topping each serving with a generous sprinkle of fresh basil and Parmesan too.

To be sure, I wouldn’t claim that this recipe is authentic Italian pollo alla cacciatora — it’s more inspired by the Italian-American version I grew up with in the Midwest. But from what I’ve read, cacciatore has historically always been a dish that celebrates making the most of ingredients you happen to have on hand. So roundup whatever veggies happen to be hanging out in your fridge today, and let’s make a big batch of chicken cacciatore together for the week ahead!

(more…)

Easy Tortelloni

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.…

A Couple Cooks – Recipes worth repeating.

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.

Tortelloni

Got tortelloni? This delicious pasta is often mistaken for tortellini, but it’s easily the better of the cousin pasta shapes. The larger of the two is delightfully tender, with a generous gooey filling. Here’s our favorite way to serve them: with a tangy, garlicky tomato sauce, with a touch of richness from a hint of cream. It’s a great way to make them into a tasty vegetarian dinner or easy side dish. This one has been a huge hit with any friends and family we serve it to!

What is tortelloni?

What is tortelloni, anyway? It’s easy to grab a package and mistake it for the smaller pasta shape. What is tortelloni vs tortellini?

  • Tortelloni is a pasta shape that is larger than tortellini with a filled center. Tortellini has smaller and is ring shaped, with a hole in the middle. In traditional Italian cooking, tortelloni filling is vegetarian whereas tortellini often has meat. Tortellini is also often served in broth, whereas tortelloni is served with creamy sauces.
  • Where to find it? Tortelloni is easy to find the refrigerated section at your local grocery. It’s usually not available dried or frozen (though you can find tortellini dried and frozen).
  • How to tell the difference quickly? Tortellini has a hole in the middle, tortelloni has a solid center that encloses the filling.
Tortelloni

Ways to serve tortelloni

Tortelloni is our preference over tortellini because it’s larger and more substantial. It’s great for serving with creamy sauces, whereas the smaller pasta shape can get lost. Here are some of the top ways to eat tortelloni:

Tomato cream sauce

Making tomato cream sauce: some tips!

This tomato cream sauce is our favorite way to serve tortelloni. It’s similar to a Vodka Sauce, but instead of slow cooking it for hours you can whip it up in just 30 minutes. Here are a few notes on the process:

  • Find best quality canned tomatoes. The quality of tomatoes makes the sauce. Our top choice is fire roasted, if you can find them: the flavor is sweet and developed right out of the can. Or look for San Marzano, an Italian variety of tomato with a sweet flavor. If you can’t find either, just find the best quality canned tomatoes you can find.
  • The secret ingredient? Fennel seeds. The fennel adds add hearty, meaty flavor that can’t be replicated. Don’t leave it out!
  • Simmer until thickened. This should take between 20 to 30 minutes, depending on the brand of tomatoes. Longer is always better, if you have the time!

Make it a meal: sides for tortelloni

Whip up a pan of this tortelloni, and you’re on your way to a delicious meal! You can serve it as a meatless main, or a side dish in part of a larger spread. We’ve served it as a side dish for salmon in a meal al fresco, and all our guests raved! Here are some ideas for making it into a meal:

Tortelloni

Try it in these tortellini recipes

Can you use tortellini in this tortelloni recipe? Absolutely! These pasta types are easy to swap. You can also use tortelloni in these tasty tortellini recipes:

This tortelloni recipe is…

Vegetarian. For gluten-free, use gluten free tortelloni.

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Tortelloni

Easy Tortelloni


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Tortelloni could not be tastier paired with tomato cream sauce! The rich, tangy sauce pairs perfectly with chewy pasta pillows.


Ingredients

  • 18 ounces refrigerated cheese tortelloni*
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon fennel seeds
  • 28 ounce crushed tomatoes (fire roasted if possible)
  • 1 ½ tablespoons (double concentrated) tomato paste or 3 tablespoons normal tomato paste
  • 6 tablespoons heavy cream
  • 1/2 yellow onion, peeled
  • ½ teaspoon kosher salt
  • 1 teaspoon dried oregano
  • Fresh ground black pepper
  • To serve: Parmesan cheese, fresh basil (optional)

Instructions

  1. Make the sauce: Mince the garlic. Heat the olive oil over medium heat. Add the garlic and fennel seeds and cook for about 1 minute until fragrant and the garlic is golden (do not allow to brown). Turn the heat to medium low. Add the canned tomatoes, tomato paste, ¼ cup of the heavy cream, the half onion, and the salt. Simmer 20 to 30 minutes until the sauce is thickened. When thickened, remove the half onion and stir in remaining 2 tablespoons heavy cream.
  2. Cook the pasta: Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes).
  3. Serve: When the sauce is done, add the pasta to the skillet. Top with Parmesan shavings and fresh basil, if desired.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian inspired

Keywords: Tortelloni

A Couple Cooks - Recipes worth repeating.

How to Grill Pizza

Grilled pizza is so fun to make! I love grilling pizzas on hot days because I don’t have to crank up the oven to high heat. Grilled…

The post How to Grill Pizza appeared first on Cookie and Kate.

grilled pizza recipe

Grilled pizza is so fun to make! I love grilling pizzas on hot days because I don’t have to crank up the oven to high heat. Grilled pizza makes dinnertime feel like an event, and it’s simple enough to manage on a weeknight.

Grilled pizza is especially doable when you start with my Easy Whole Wheat Pizza Dough, which comes together in a flash—no rising time required—and grills beautifully.

pizza dough for grilling

Today, I’m sharing a full tutorial on how to grill pizza. As you’ll see, grilled pizzas differ a bit in technique from oven-baked pizzas.

Choose your toppings wisely (you’ll find suggestions below) and follow my recipe until you get the hang of it. Then, you’ll be a grilled pizza champion!

Continue to the recipe...

The post How to Grill Pizza appeared first on Cookie and Kate.