Braided Poppyseed Bread

Braided poppyseed bread is fun to with the whole family.  First I want to let you know I down loaded this recipe from my new I Pad.  It was fun to follow directions and pictures off the I-pad.  It was weird having the computer on my kitchen counter instead of my usual cookbooks or magazines.  I guess this is the future of cooking, so I guess I better get use to it.

My family went to a new pizzeria in Boulder, Colorado last night and they brought my kids the largest bread sticks I had ever seen.  Therefore my twin boys needed to replicate the bread sticks with this poppy seed bread recipe.  The boys promptly hijacking part of my dough to make these wonderful long bread sticks for Sunday supper.

Braided Poppyseed Bread:

Makes:  1 loaf of Poppy Seed Bread and 6 bread sticks
Pre-Heat Oven:  375 degrees

3 1/3 cups bread flour
2 teaspoons salt
3 tablespoons sugar
2 teaspoons dry active yeast
1 1/2 cups warm water (100-109 degrees)
4 tablespoons warm milk
4 tablespoons canola oil, extra for greasing the bowl
5 tablespoons poppy seeds, divided

1.  In a microwaveable bowl, add the water and milk until warmed (100-109 degrees).  Add the yeast  and 1 teaspoon of sugar to the bowl.  Allow the yeast mixture to become foamy about 5 minutes.  If the yeast does not grow and become foamy you will have to start again.

2.  In a mixer with a dough attachment, mix in the flour, sugar, salt, canola oil, poppy seeds and foamy yeast mixture together.  Knead the dough for 5 minutes on low.  Your dough should be in a nice ball.  If the dough sticks to the side of the bowl add additional flour one tablespoon at a time.  If the dough is to thick add warm water 1 teaspoon at a time until your dough comes together in a nice ball.  Remove the dough and place it in a greased bowl wrapped in plastic wrap.  Allow the dough to rise for 1 hour or until doubled in size in a warm draft free area.

3.  Punch the dough down, then knead several times on a floured work surface.  Divide the dough into 3 pieces (or 4 pieces if you want to make some bread sticks).  Roll the dough out like long ropes about 10 - 12 inches long.  Braid the ropes, tucking under the beginning and end of the dough.  If you are making bread sticks divide the dough up into very thin ropes, like the thickness of a pencil and about 12 inches long.  Place the braid and ropes onto a parchment lined cookie sheet.  Allow the bread to rise one more time for 30 minutes.  Keep the bread covered with a dish towel and keep it in a warm place to rise.

4.  Mix the topping together.  Add the egg wash on the bread with a pastry brush.  Sprinkle the poppy seeds and kosher salt on top of the braided bread and bread sticks.

5.  Bake the bread at 375 degrees for 25-30 minutes.  The bread is done when it is browned on the top and sounds hollow when turned over and tapped.  Allow the bread to cool on a wire rack.  The bread sticks cooked in about 15 minutes.

Topping:
1 egg yolk
1 tablespoon cream
2 tablespoons poppy seeds
1 teaspoon Kosher salt

Italian Bitter Chocolate Tart

Italian Bitter chocolate tart is rich dessert that the whole family will enjoy. The 1st time a maid this dessert I made it for my daughters girl scout troop leader Ginger.  The girl scout troop had an over night and I thought it would be nice to present Ginger with dinner and dessert for her family to enjoy when she returned.  This bitter chocolate tart was a big hit with Ginger's family and I am sure it will be with yours.  This Italian recipe from Mario Batali's book "Molto Italiano" uses a dessert wine in the pastry dough that makes it unique and flavorful.

Italian Bitter Chocolate Tart:

Makes: 8 servings
Pre-Heat Oven:  400 degrees and 375 degrees

Pastry:
1 1/2 cups all purpose flour
1/2 cup salt
1/4 cup confectionary sugar
1/2 teaspoon ground cinnamon
9 tablespoons unsalted butter, cut into 1/2 inch pieces, cold
1/4 cup sweet dessert wine

1.  In a food processor with the metal blade, mix the flour, salt, sugar and cinnamon together.  Add the cold butter in pieces and pulse until the mixture looks like course meal.  Add the dessert wine slowly until the dough forms a ball.  Place the dough in plastic wrap and refrigerate for 30 minutes.
2.  Roll the dough out between two pieces of parchment paper until it reaches 12" and about 1/4" thick.  Grease a 9" tart pan with cooking spray like pam with flour.  Place the dough in the tart pan and trim any excess dough.  Prick the tart dough with a fork.  Bake at 400 degrees for 12 minutes.  Allow the tart dough to cool for 10 minutes on a wire rack.

Pricking The Tart Dough With A Fork

Tart Filling:
1 1/2 cups heavy cream
10 ounces extra-bittersweet chocolate, finely chopped
2 large eggs
1 large egg yolk
2 teaspoons vanilla

1.  In a medium saucepan bring the cream to a simmer.  Remove from the heat and whisk in the finely chopped chocolate to the cream.  Allow to rest for 20 minutes.

Chopping Bittersweet Chocolate

2.  In a small bowl whisk the eggs together with vanilla. Add the eggs slowly to the cream while whisking.  Pour the filling into the tart.
3. Cook the tart at 375 degrees for 15-20 minutes or until done.  The tart will be firm on the sides and still loose in the middle.  Allow to cool on a wire rack for 20 minutes.  Glaze the tart after it has cooled.

Glaze:
4 ounces good white chocolate, melted

1.  Melt the white chocolate in a microwaveable bowl for 45 seconds on high.  Stir the chocolate and place back into the microwave for 1 minute more  Stir the chocolate.  If the chocolate has not melted enough you can stir it and add it back for 30 more seconds.
2.  Drip the white chocolate over the top of the tart in a lattice design.
3. Eat the tart immediately or you can store in the refrigerator over night.

Italian Bitter Chocolate Tart

Lunch For Two With Shrimp And Grits

Lunch for two with shrimp and grits was designed for my husband.  My husband loves this lunch so I make it for him at least once a month.  Each time a prepare this lunch my husband says the same thing " this is the best lunch ever" and "you can feed this to me for lunch everyday"!  I hope you love it just as much as he does.  This meal is easy to make and is about 500 calories so dig in.

Lunch For Two With Shrimp and Grits:

Serves:  Two

7 oz. shrimp, cleaned and tail off
1 shallot, peeled, diced fine
1/4 cup chives, diced
1 tablespoon butter
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and smashed
1/2 cup water
salt and pepper to taste

1.  In a large iron skillet, melt the butter and olive oil until foamy.  Add the diced shallots and saute for 2 minutes add the cleaned shrimp and cook for another 2 minutes or until the shrimp turn pink.  Add the water and chives and allow the sauce to cook for 3 or 4 minutes covered.  Salt and pepper to taste.  Serve over hot grits.

Diced Shallots And Chives

 Sauteing Shallots With Butter And Olive Oil

Sauteing Shrimp In Butter and Olive Oil

Lunch For Two With Shrimp And Grits

Creamy Grits:
1 cup none fat milk
1 cup water
1/2 teaspoon salt
1/4 cup parmesan cheese, grated fine
1/2 cup quick grits

In a medium saucepan add the milk, water and salt and bring to a boil. Lower the temperature to low and add the grits to the liquid.  Stir until the grits start to thicken and allow the liquid to evaporate about 4 minutes.  Slowly add the parmesan cheese to the grits and mix together with the whisk.  Serve the grits in a large bowl then add the shrimp and sauce on top.  If the grits get too thick you can thin them by whisking in additional milk or water to the grits.

Bringing Salt, Milk and Water To A Simmer

Whisking In The Parmesan Cheese To The Grits

Emeril's Chicken Tenders With Honey Mustard Sauce

Emeril's chicken tenders with honey mustard sauce is quick and easy to prepare.  Chicken fingers are fun to eat for the whole family and your kids with love the honey mustard dipping sauce.  Allow your kids to mix up the sauce made from Dijon mustard and honey.  My kids love breading the chicken tenders and eating some of the bread crumbs right out of the bowl.  This recipe uses Emeril's original essence seasoning on the chicken so I decided to name this dish after him.

Emeril's Chicken Tenders with Honey Mustard Sauce:

Serves:  5
Pre-Heat Canola Oil:  350 degrees

1 cup whole wheat white flour, like King Arthur's
2 teaspoon salt, divided
1/2 teaspoon fresh pepper, divided
1 cup plain bread crumbs
1/4 cup parmesan cheese
1 tablespoon Italian seasoning
1 tablespoon Emeril's original essence seasoning
2 eggs, well beaten
2 tablespoons water
2 pounds chicken tenders

1.  Season the chicken tenders with 1 teaspoons salt, 1/4 teaspoon fresh pepper and 2 tablespoons Emeril's original essence seasoning.  Place the seasoned chicken tenders into a container and allow to marinate for 1 hour in the refrigerator.

Seasoning The Chicken Tenders

2.  Fill a large iron skillet 1/4 of the way up the side with canola oil.  Bring the oil up to 350 degrees on medium high heat.  Place the eggs and 2 tablespoons of water into a small bowl and mix together.  Place the flour and 1 teaspoons salt and 1/4 teaspoon of pepper into another small bowl and stir.  Place the bread crumbs, cheese and Italian seasoning into another small bowl and stir.  Dip the chicken tenders one at a time into the flour, then the egg mixture then the bread crumbs.  Make sure you shake off any excess flour, egg or bread crumbs from the chicken meat.

3.  Cook the chicken tenders for 3-5 minutes on each side then flip them to brown on the other side for an additional 3 - 5 minutes.  The chicken should be browned evenly on both sides.  Allow the cooked chicken to drain on a paper towel.  Serve hot with honey mustard sauce.

Cooking The Chicken Tenders In Canola Oil

Emeril's Chicken Tenders

Honey Mustard Sauce:
1/3 cup Dijon mustard
1/3 cup honey

In a small bowl mix the Dijon mustard and honey together.  Serve with hot chicken tenders.

Honey Mustard Sauce

Red Fruit Salad With Marshmallows

Red fruit salad with marshmallows is a winter treat.  This fruit salad is easy to prepare and takes advantage of winters fresh fruit.  Let your kids add the marshmallows to the salad.

Red Fruit Salad With Marshmallows:

Serves:  6

1 quart strawberries, cleaned, hulled, and sliced
1 pint rasberries
1 cup marshmallows
4 cutie tangerines, peeled and sliced

In a medium size bowl, place all the above ingredients together.  Mix the fruit with your hands carefully so you don't bruise the fruit.  Serve cold or allow to rest for 30 minutes before serving.

Red Fruit Salad With Marshmallows

Pumpkin Muffins with Dark Chocolate Chips

Pumpkin muffins with dark chocolate chips are delicious for the whole family and troop.  I made these muffins for my daughters girl scout troop to proof that they would enjoy healthy foods like whole grain flour.  One girl told me she did not like whole grains. I had her eat a pumpkin muffin that was made with whole grain wheat.  She promptly took another muffin from the plate and said "they were delicious".  I think most kids would tell you they don't like something but I bet if your try experimenting with King Arthur's white whole wheat flour that your kids will not know the difference.  Pumpkin is also loaded with fiber and vitamin A.  I have already made these twice in 7 days because the girl scout troop eat the 1st batch and my kids friends from school keep exchanging their lunches for these delicious muffins.  Feel free to freeze these muffins in a freezer zip lock bag for up to 1 month.

Pumpkin Muffins With Dark Chocolate Chips:

Makes:  25 regular sized muffins or 50 mini muffins
Pre-Heat Oven:  350 degrees

3 cups whole wheat white flour, like King Arthur
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs, beaten
1 cup sugar
1/2 cup blue agave syrup or 1 cup additional sugar
1 can pumpkin puree
1 cup canola oil
2 cups dark chocolate chips, 60% cocoa

1.  In a mixer with the paddle attachment, mix the canola oil, agave and sugar together.  Add the eggs one at a time beating after each addition.  Add the spices, salt, baking powder, baking soda, pumpkin and flour and mix until all ingredients have been incorporated together.  Add the chocolate chips to the muffin batter.

Pumpkin Muffin Batter 

2.  Grease cupcake liners and scoop the batter up to the top of the paper liner.  Bake at 350 degrees for 20-25 minutes for regular size muffins and 15 minutes for the mini muffins or until a toothpick comes out clean.  Allow the muffins to cool on a wire rake for 10 minutes.

Pumpkin Muffins With Dark Chocolate Chips

Krispy Kreme Doughnuts With Chocolate Sprinkles

The Krispy Kreme doughnuts were part of a Martin Luther King bake kid bake off.  These doughnuts are fun to make with your kids and taste delicious hot out of the fryer.  Your kids will love cutting and rolling the dough.  Then everyone will love icing the doughnuts and sprinkling them with their favorite colored sprinkles.  My son George was my partner in the bake off and found this recipe on the internet from Lori in Wyoming.

Krispy Kreme Doughnuts:

Makes: 8 large doughnuts and 8 small doughnut wholes
Pre-Heat Canola oil in frying pan:  365 degrees

1/2 cup scalded none fat milk
1/8 cup butter, melted
1/8 cup sugar
1/4 tsp. salt
2 teaspoons yeast
2 eggs
sprinkle of nutmeg
1 3/4 cups all purpose flour, like King Arthur All Purpose Flour

1.  In a small microwaveable bowl heat the milk and 1 tablespoon sugar until hot (100-107 degrees).  Add the yeast and allow the yeast mixture to grow for 5 minutes.

2.  In a mixer with the dough hook attachment, add the flour, sugar, salt, eggs, nutmeg and yeast mixture. Knead the dough for 5 minutes on low.  Transfer the dough to a greased bowl and cover with plastic wrap.  Allow the dough to rise in a warm place that is draft free for
1 -1 1/2 hours or until doubled in size.

Measuring Flour:  King Arthur All Purpose

Removing The Dough From The Dough Hook

3.  Pre-Heat your canola oil to 365 degrees in a frying skillet. The oil should goe up 1/2 way up the side of the pan.  Roll the dough out on a floured work surface.  Using a 2" round cutter, cut the doughnuts out.  Then using a 1/2" round cutter remove the center dough.  Place the doughnuts on a parchment lined cookie sheet and allow the dough to rise for 1/2 hour or until doubled in size.

Cutting Out The Dough With 2" Cutter

4.  Drop the doughnuts into the hot oil.  Place 4-6 doughnuts into the pan but don't over crowd the pan.  The doughnuts should not touch each other.  Cook for 1-2 minutes on one side then flip the doughnuts over so they can cook on the other.  The doughnuts are done when they are browned on each side.  Remove the doughnuts and place them on a plate covered in paper towel to cool.  Continue cooking the additional doughnuts and doughnut wholes in the hot oil.

Frying The Doughnuts In Canola Oil

Cooling The Doughnuts On Paper Towel

5.  Dip the doughnuts in the glaze while they are still warm then add your favorite color of sprinkles.  Eat the doughnuts while they are still warm.

Glazing The Doughnuts 

Glaze:
1 cup powder sugar
pinch of salt
1/2 teaspoon vanilla
1/8 cup cold water
Chocolate sprinkles for decorating the top of doughnuts

Mix all ingredients together in a small bowl until incorporated with a wire whisk.  If the glaze is to thick you can add more water 1 teaspoon at a time.

Krispy Kreme Doughnuts With Chocolate Sprinkles

Martha's Vineyard Corn Bread

Martha's Vineyard corn bread is made with real bits of corn smashed into the corn meal batter.  My kids thought this corn bread smelled and tasted a little "like cake mommy".  Try this corn bread for dinner with pan fried catfish for dinner tonight.

Martha's Vineyard Corn Bread:

Serves:  12
Pre-Heat Oven:  350 degrees

1 cup yellow corn meal, like Arrowhead Mills
1 cup whole wheat white flour, like King Arthur's or all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 can whole kernel corn, smashed
1 cup none- fat yogurt
2 large eggs, beaten
1/2 cup melted butter

1.  Smash the whole kernel corn in the quisinart for 1 minute.

2.  In a large bowl mix the smashed corn, corn meal, flour, salt, baking powder, yogurt, eggs and melted butter together until all the ingredients have been incorporated.

3.  Pour the batter into a 9 x 13 inch baking dish and bake at 350 degrees for 30-35 minutes or until the toothpick comes out clean.  Allow to cool on a wire rack for 10 minutes.  Serve corn bread warm with honey and butter.

Lemon Tea Cake With Citrus Glaze

Lemon tea cake makes a terrific treat to go with your favorite tea time this winter.  This cake is very lemony and moist from 3 lemons and 1 orange added to the batter.  My kids love to fight over who gets to powder sugar the lemon cake and who gets to brush the cake with the lemon glaze.  The inspiration for this cake is from Tamara Weiss's cookbook "Potluck at Midnight Farm".  Tamara states that this is the best cake to learn how to perfect the "art of shaving".  Shaving is taking small slivers of a cake when you are to full to have another piece or you are just evening up the sides of the cake with a small sliver.  I made several changes to this recipe to make it healthier but not loose any flavor.  First, I exchanged out the white flour for whole wheat pastry flour.  Whole wheat pastry flour still allows your cake be be light and fluffy but enables you to use a flour that is healthy for you.  I also reduced the saturated fat in half by substituting canola oil for half the butter and reduced the amount of buttermilk with none fat vanilla yogurt.  Finally, I tried to reduce the sugar in this recipe by using Blue Agave syrup.

Lemon Tea Cake:

Serves:  12
Pre-heat oven:  325 degrees

2 large lemons, zest, and finely diced
1 orange, zest, finely diced
3 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
3 cups whole wheat pastry flour or all purpose flour, like Red Mills
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup, one stick butter, room temperature
1/2 cup canola oil
2 cups sugar
1/4 cup Blue Agave or 3/4 cup additional sugar
5 large eggs
1/4 cup buttermilk, 1% fat
3/4 cup none-fat yogurt

1.  In a mixer with the paddle attachment, cream the oil, butter, sugar and blue agave together for 1 minute.  Add the eggs one at a time mixing on high with each additional egg.  Add the none fat yogurt, buttermilk, salt, baking soda, lemon zest, orange zest, lemon juice and orange juice to the batter.  Then slowly add the flour mixing with each cup.  Make sure you scrape the bowl down to all the ingredients have been incorporated.

Zesting The Lemons And Orange

Lemon Tea Cake Batter

2.  Grease a 10 inch tube pan with cooking spray with flour.  Pour the batter into the tube pan and bake at 325 degrees for 1 hour and 15 minutes - 1 hour 30 minutes or until a toothpick comes out clean.  Allow the cake to cook on a wire rack for 10 minutes.  Run a knife around the edges then invert the cake onto a parchment lined platter.

3.  Brush the hot cake all over with the citrus glaze.  When the cake has completely cooled sprinkle the cake with powder sugar.  Remove the parchment paper and serve the cake on a serving platter.

Glazing The Lemon Tea Cake With Pastry Brush

Citrus Glaze:
1/4 cup fresh lemon juice
1 tablespoon fresh orange juice
1/2 cup sugar or 1/4 cup Blue Agave

In a small bowl, mix together the lemon juice, orange juice and sugar/Blue agave.  Make the glaze while the cake is cooking.  Stir the glaze several times while the cake is cooking.

Citrus Glaze

1/2 cup powder sugar for dusting the cake.

Lemon Tea Cake With Citrus Glaze

Chicken And Farro Soup

Chicken Farro Soup is a health soup made with an ancient Italian grain called Farro.  Pearled Farro looks like pearled barley but cooks in 1/3 of the time.  This is a whole grain is loaded with protein and fiber and cooks in about 20 minutes.  Next time you are at Costco or your local grocery store look for this ancient Italian grain.  This chicken and farro soup is a hardy soup so try cooking some up the next time it is cold outside.

Chicken And Farro Soup
Serves:  6

2 carrots, peeled and small diced
2 celery stalks, cleaned and diced small
1/2 sweet onion, peeled and small diced
3 tablespoons whole wheat wheat flour, King Arthur's
1/2 cup tomato sauce
3 tablespoons olive oil
1 cooked chicken carcass with some meat left on
1 teaspoon Kosher salt
1/4 teaspoon fresh black pepper
1 teaspoon Italian seasoning, like Mc Cormick's
6 cups cold water
1 cup pearled Farro
1 1/2 cups Multi-grain bow tie pasta, like Barilla's

1. In a large stock pot on medium high heat, saute the diced onion, celery and carrots for 2 minutes in the olive oil.  Sprinkle  and coat the vegetables with the flour and continue to cook for 2 minutes.  Add the cold water, salt, pepper, Italian seasoning and cooked chicken carcass with meat to the vegetables and cover the pot with a lid.  Bring the soup up to a simmer over medium high heat then lower the temperature to low and cook for 1 hour.  Remove the chicken meat from the bones and add it back into the soup.  Add 1/4 cup of cooked farro and 1/4 cup of bow tie pasta to a a large bowl.  Ladle the chicken and vegetable stock over the  pasta and farro.  Serve hot with crackers or bread.

2.  In a small pan with a lid boil 3 cups of salted water then add 1 cup of pearled Farro.  Reduce the heat and cook on low, covered for 20 minutes or until tender.  Add to hot soup.

3. In a small pan with a lid,  bring 3 cups of salted water to a boil.  Add one 1 1/2 cups of bow tie pasta to the boiling water and turn it down to low.  Cook the pasta for 12 minutes or until tender.  Add to hot soup.

Zucchini-Banana Muffins

Zucchini-banana muffins are both sweet from the bananas and healthy from all the rich fiber from the zucchini and whole wheat flour.  I use King Arthur's Whole Wheat White flour in this recipe so it packs in the fiber but has a mellower taste them regular whole wheat flour.  I decided to try an experiment on these fiber rich muffins by exchanging some of the sugar from this recipe with Blue Agave sweetener.  Blue Agave sweetener has a lower glycemic index then regular sugar and is made from the agave plant.  If you are in the mood to experiment try this all natural sweetener in your next muffin recipe.  These muffins freeze well so make a double batch of muffins and freeze them for your kids lunches.

Zucchini-Banana Muffins:
Makes:  18 regular muffins or 35 small muffins
Pre-Heat oven:  350 degrees

1 large zucchini, shredded
2 extra-large eggs
1/2 cup sugar
1/4 cup Blue Agave sweetener or 1/4 cup additional sugar
2/3 cup canola oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 very ripe banana, mashed
1 1/2 cups King Arthur's Whole White White Flour or all purpose flour
1/2 teaspoons salt
1 teaspoon baking powder
1/4 cup dark chocolate chips, 60% Cocao, like Ghirardelli

1.  In a mixer with a paddle attachment, cream the sugar, agave sweetener and oil together for 1 minute.  Add the eggs one at a time and beat until fluffy about 2 minutes.  Add the vanilla, cinnamon, mashed banana, salt, baking powder and whole wheat flour and mix until all the ingredients have been incorporated.

Shredded Zucchini

Zucchini-Banana Batter

2.  Line the muffin tins with cupcake liners and spray them with cooking spray.  Fill the cupcake liners 3/4 of the way up.  Cook the muffins in a 350 degree oven for 20 minutes for the regular sized muffins and 15 minutes for the mini- muffins or until a toothpick comes out clean.  Allow the muffins to cool on a wire rack for 10 minutes.

Filled Muffin Tins

Mini and Regular Sized Zucchini-Banana Muffins

Gnocchi With Tomato Sauce

Gnocchi with tomato sauce is a winter comfort food.  My twin boys Alex and George stated in the car ride home from school that they would like me to make Gnocchi for dinner tomorrow night.  So I searched my cookbooks and found a gnocchi recipe from Mario Batali's cook book called "Molto Italiano".  This recipe makes enough for two meals so I just froze half of the gnocchi on cookie sheets to use for another night when I am running behind.

Gnocchi with Tomato Sauce:

Serves:  10

3 pounds Russet Potatoes
2 cups all-purpose flour
1 extra large egg
1 teaspoon Kosher salt
1/2 cup canola oil

1.  Wash and peel the potatoes.  Cut the potatoes in small cubes and cook in a large pot of salted water.  Cook until the potatoes are tender. Drain the potatoes and remove all the water.  Mash the potatoes while they are still warm with a hand mixer or vegetable mill.

Mashed Potatoes

2.  In a large pot of boiling water add 1 tablespoon of salt.  Set up an ice bath (a large bowl of cold water and ice) next to your stove.

3.  In a large bowl, mix the potatoes, flour, egg, salt and canola oil together.  When the dough comes together dump it onto a floured work surface and need the dough for 4 minutes or until the dough is dry to the touch.  If the dough is too sticky add small amounts of flour so you can work easily with the dough.

Gnocchi Dough

4.  Divide the dough into 6 balls.  Roll the the dough out into 6 rope like pieces about 3/4" in diameter and cut into 1" pieces with a knife or pizza cutter.  Roll each piece with the back of a fork to create ridges.  Drop the Gnocchi into the boiling water in 6 different batches and cook for 1 minute or until they float up to the top.  Remove the gnocchi from the water with a slotted spoon and place them directly into the ice bath.  Continue with the other 5 batches of gnocchi in the boiling water and ice bath.

Dividing The Gnocchi Dough Into 6 Different Pieces With Dough Cutter

 Cutting The Gnocchi Dough Into 1" Pieces And Marking Them With A Fork

Cooked Gnocchi Toasted With Olive Oil

5.  Drain the gnocchi from the ice water bath. Place them in a large bowl and toss with olive oil.  The gnocchi can be stored, covered in the refrigerator for up to 48 hours.

6.  Re-heat gnocchi in a pan on medium heat with hot tomato sauce.  Heat the gnocchi until they are hot and the tomato sauce starts to bubble.  Sprinkle with Parmesan cheese  and fresh mozzarella before you serve them.

Tomato Sauce:
Serves:  5

1 28 oz. can Cento Italian style peeled tomatoes
6 tablespoons extra virgin olive oil
2 cloves garlic, peeled, crushed
1 cup sweet onions, diced
1 teaspoon Italian seasoning, like Mc Cormick's Tuscan Gourmet Collection
1 teaspoon salt
1/4 teaspoon fresh ground pepper

1/2 pound fresh mozzarella, cut into small chunks

1.  Puree the can of tomatoes with a hand mixer.
2.  In a large saucepan on medium high heat, saute the onions and garlic in the olive oil for 2 minutes.  Add the pureed tomatoes, salt, pepper, Italian seasoning to the onions and garlic.  Lower the heat and cook the tomato sauce for 15 minutes.  Remove the the heat.  Serve hot over gnocchi with fresh parmesan cheese and chunks of fresh mozzarella.

Diced Sweet Onions

 Tomato Sauce

Gnocchi In Tomato Sauce