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Fish Steak in Sriracha Escabeche
* Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. (http://en.wikipedia.org/wiki/Escabeche)
Ingredients:
3 (1/3 pound each, 3/4 inch thick) fish steaks
(Mahi-Mahi/Yellow Fin or Ahi Tuna/whole Tilapia or Tilapia fillets) 
salt and fresh cracked black pepper
1/2 canola oil (for pan-frying the fish and sauteeing vegetables)
1 cup carrots, julienned
2 Tablespoons ginger, julienned
1 large red onion, julienned
1 large tomato, deseeded and julienned
2 stalks spring onions, sliced diagonal
Escabeche Sauce:
1/2 cup white vinegar (or white cane vinegar, if available)
1/2 cup tomato sauce
1/2 cup tomato ketchup
1 Tablespoon Sriracha (or more according to taste and spice preference, also Optional)
1 1/2 cups chicken stock (or vegetable stock)
1/3 - 1/2 cup sugar (less or more according to taste)
salt and pepper (according to taste)
Procedure:
- Season both sides of fish steaks with salt and pepper and pan-fry in canola oil. When cooked, transfer to a plate and set aside.
- In the same pan with the same oil used to pan-fry fish, saute ginger and onions for 2 minutes or until aromatics are fragrant. Add carrots and tomatoes and saute for 2 minutes.
- In a bowl, mix all liquid (sauce) ingredients together and adjust seasonings according to preference.
- Pour escabeche sauce mixture in saute pan with vegetables. simmer sauce until slightly thickened.
- Place fish steaks on a serving dish and pour sauce over. Garnish with sliced spring onions.
Serves 3-4
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Fish Steak in Sriracha Escabeche

* Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. (http://en.wikipedia.org/wiki/Escabeche)

Ingredients:

3 (1/3 pound each, 3/4 inch thick) fish steaks

(Mahi-Mahi/Yellow Fin or Ahi Tuna/whole Tilapia or Tilapia fillets) 

salt and fresh cracked black pepper

1/2 canola oil (for pan-frying the fish and sauteeing vegetables)

1 cup carrots, julienned

2 Tablespoons ginger, julienned

1 large red onion, julienned

1 large tomato, deseeded and julienned

2 stalks spring onions, sliced diagonal

Escabeche Sauce:

1/2 cup white vinegar (or white cane vinegar, if available)

1/2 cup tomato sauce

1/2 cup tomato ketchup

1 Tablespoon Sriracha (or more according to taste and spice preference, also Optional)

1 1/2 cups chicken stock (or vegetable stock)

1/3 - 1/2 cup sugar (less or more according to taste)

salt and pepper (according to taste)

Procedure:

- Season both sides of fish steaks with salt and pepper and pan-fry in canola oil. When cooked, transfer to a plate and set aside.

- In the same pan with the same oil used to pan-fry fish, saute ginger and onions for 2 minutes or until aromatics are fragrant. Add carrots and tomatoes and saute for 2 minutes.

- In a bowl, mix all liquid (sauce) ingredients together and adjust seasonings according to preference.

- Pour escabeche sauce mixture in saute pan with vegetables. simmer sauce until slightly thickened.

- Place fish steaks on a serving dish and pour sauce over. Garnish with sliced spring onions.

Serves 3-4

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



Brown Sugar and Cinnamon Baked Pears with Walnuts

Peel, core and slice the pears into quarter-inch slices. Place the slices on a parchment lined baking tray and sprinkle with a mixture of brown sugar and cinnamon. Bake in a 375’F preheated oven for 35-40 minutes until the brown sugar gets caramelized and make these slices of pears almost like toffee candy.

Serve baked pear slices with chopped walnuts and honey-yogurt (optional).

(Source: goddessofscrumptiousness)



MINI ITALIAN MEATLOAF WITH MINI PARMESAN AND GREEN ONION POTATO GRATIN

There is always a good feeling of delight with anything that is made and served just for you. You need not to share it with anybody else (not that I encourage greediness), but somehow, having something intended just for your own consumption (vain as this may sound) makes one feel very special in one form or another.

This plate, was a bit of a form of parody for me. An American-Italian entree (Meatloaf) paired with a French side dish (Pommes de Terre Gratinees) cooked by an Asian (Me)! @@ :)

Ingredients:

Meatloaf

1 lb lean ground beef

2 slices whole wheat bread, processed in the food processor (fresh bread crumbs)

4 Tablespoons grated Parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon pepper

1/2 teaspoon salt

3 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 large egg

1 medium size red onion, finely chopped

1/2 cup marinara sauce, or flavored spaghetti sauce or ketchup (if you prefer)

- to spread on top of the meatloaves before baking.

Procedure: Preheat oven at 375’F

1. Combine all meatloaf ingredients together in a bowl (with the exception of the marinara sauce which will be spread on top of the meatloaves before those go in the oven).

2. Divide the meat mixture into four and form into oval loaves.

3. Spread the Marinara Sauce over the loaves. Bake for 30 minutes.

4. Once baked, cover with foil to keep warm.

Potato Gratin

Ingredients: 

3 medium size potatoes, scrubbed, peeled and thinly sliced (2.5 cm)

2 Tablespoons unsalted butter

1/2 cup cream

4 cloves garlic, minced

2 Tablespoons green onion, thinly sliced (+ 2 Tablespoons for sprinkling before serving)

1/2 teaspoon fresh cracked black pepper

1/2 teaspoon salt

1/2 cup grated Parmesan cheese

Procedure: Preheat oven at 375’F

Note: I used a Yorkshire Pudding baking pan to bake these mini potato gratins. If you have similar baking pans to which you can make small individual serving, that will be great. Otherwise, you can bake and gratinate this dish in a shallow 6 inch cake tin, or even a pie plate.

1. In a small sauce pan, heat butter and saute the garlic until soft about 2 minutes. Add the thinly sliced green onions and saute for a minute.

2. Add the cream into the sauteed mixture. Season with salt and pepper. Remove from heat.

3. Brush the bottoms of the baking pan with butter and arrange the first layer of potatoes. Spread a quarter of the cream mixture over the first layer and sprinkle with grated Parmesan cheese.

4. Repeat the process in #3 until all the slices of potatoes are laid in the pan, finishing off with the last remaining cream sauce and generously sprinkling the top with grated Parmesan cheese.

5. Bake in the oven for 20-25 minutes (if you are making mini servings) or 35-40 minutes (if you are making a family style serving) or until the potatoes are tender when pierced with a knife and tops are beautifully browned.

6. Before serving sprinkle each disk with the reserved green onions. Serve with the meatloaf and a simple green salad.

Serves 4



WARM APPLESAUCE PUDDING CAKE WITH CREAM
I only get to experience 2 seasons where I live- wet and dry (so  lame!). But even though I don’t feel the Autumn air, I do feel the close  proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to  somewhere… someplace that conjures an idea of the need to be warmed up  against the cold (what can I say, my life is just full of ironies!).
I created this recipe with all the intention of making this into a  cross between a cake and a pudding… something that is a bit squidgy yet  still stands and holds its shape like a cake.
This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.
Ingredients:
2 cups all-purpose flour
1 teaspoon cinnamon powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/2 cup canola oil
1 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 cup milk
1 1/2 cups applesauce (homemade or store-bought)
Procedure:
1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.
2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.
3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.
4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.
5. Pour into the prepared baking dish and bake for 35-40 minutes or  until when a cake tester inserted in the center comes out with moist  crumbs (not wet batter).
6. To serve: Just spoon a serving size amount of this applesauce  pudding cake into a bowl and top with a dollop of cream and a drizzle of  maple syrup (optional… but try it because it is quite delicious!).
- Jeannie
Serves 6-8

WARM APPLESAUCE PUDDING CAKE WITH CREAM

I only get to experience 2 seasons where I live- wet and dry (so lame!). But even though I don’t feel the Autumn air, I do feel the close proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to somewhere… someplace that conjures an idea of the need to be warmed up against the cold (what can I say, my life is just full of ironies!).

I created this recipe with all the intention of making this into a cross between a cake and a pudding… something that is a bit squidgy yet still stands and holds its shape like a cake.

This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.

Ingredients:

2 cups all-purpose flour

1 teaspoon cinnamon powder

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger (powder)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup melted butter

1/2 cup canola oil

1 cup brown sugar

1 teaspoon vanilla

2 large eggs

1 cup milk

1 1/2 cups applesauce (homemade or store-bought)

Procedure:

1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.

2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.

3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.

4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.

5. Pour into the prepared baking dish and bake for 35-40 minutes or until when a cake tester inserted in the center comes out with moist crumbs (not wet batter).

6. To serve: Just spoon a serving size amount of this applesauce pudding cake into a bowl and top with a dollop of cream and a drizzle of maple syrup (optional… but try it because it is quite delicious!).

- Jeannie

Serves 6-8



VANILLA YOGURT PANNA COTTA WITH MACERATED BERRIES, CRUSHED HONEYCOMB AND CARAMEL
I heard somewhere… I believe from one of the judges of Top Chef that a proper Panna Cotta should wobble like that of a woman’s breast. Well, this pannacotta does exactly that.
I should keep this recipe a secret but this dessert is so simple to  make yet very sophisticated that I believe everyone should know how to  make it.
Vanilla Yogurt Panna Cotta
Ingredients:
500 grams natural plain yogurt
500 ml fresh cream
1 teaspoon really good vanilla extract
1/3 cup sugar
8 grams unflavored powdered gelatine, dissolved in 1 Tablespoon water
Procedure:
1. In a small bowl, mix gelatine with the water and let stand for 5 minutes.
2. In a medium sauce pan over low heat, combine the cream, vanilla  and sugar. Once the cream mixture comes into a gentle simmer, remove  from heat and stir in the softened gelatine until dissolved.
3. Whisk in the natural yogurt into the cream mixture until smooth.
4. Pour the Panna Cotta mixture into ramekins or desired molds. Let  cool at room temperature. Then refrigerate until set about 3 hours.
Makes 6 (4 oz.) ramekins or 8 small dome molds

VANILLA YOGURT PANNA COTTA WITH MACERATED BERRIES, CRUSHED HONEYCOMB AND CARAMEL

I heard somewhere… I believe from one of the judges of Top Chef that a proper Panna Cotta should wobble like that of a woman’s breast. Well, this pannacotta does exactly that.

I should keep this recipe a secret but this dessert is so simple to make yet very sophisticated that I believe everyone should know how to make it.

Vanilla Yogurt Panna Cotta

Ingredients:

500 grams natural plain yogurt

500 ml fresh cream

1 teaspoon really good vanilla extract

1/3 cup sugar

8 grams unflavored powdered gelatine, dissolved in 1 Tablespoon water

Procedure:

1. In a small bowl, mix gelatine with the water and let stand for 5 minutes.

2. In a medium sauce pan over low heat, combine the cream, vanilla and sugar. Once the cream mixture comes into a gentle simmer, remove from heat and stir in the softened gelatine until dissolved.

3. Whisk in the natural yogurt into the cream mixture until smooth.

4. Pour the Panna Cotta mixture into ramekins or desired molds. Let cool at room temperature. Then refrigerate until set about 3 hours.

Makes 6 (4 oz.) ramekins or 8 small dome molds



COCONUT CREPES WITH APRICOT AND LIME CREAM
I developed this recipe 2 days ago and it is such a delicious success   that yesterday and until lunch today, we ate this for dessert.
I am not a big fan of crepes tasting nothing more like eggs and   flour, so I developed a crepe recipe that incorporates coconut cream   partially replacing the milk. And what I ended up with is a more   flavorful and a bit more tropical version of the sophisticated Parisian   thin pancake.  -j.m
Ingredients:
For the Coconut Crepes
1 cup coconut cream
1/2 cup milk
1 teaspoon vanilla
1/4 cup melted unsalted butter
4 tablespoons granulated sugar
3 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Apricot and Lime Cream
1 cup heavy cream, semi-chilled
1/2 cup softened unsalted butter
6 tablespoons apricot preserve
1 cup powdered sugar
zest of 1 lime
Procedure:
Coconut Crepes
1. In a medium size mixing bowl, whisk together the coconut cream, milk, vanilla, melted butter, sugar and eggs.
2. In a separate bowl, mix together the flour, baking powder and salt.  Then sift directly over the bowl with the coconut cream-egg mixture.  Whisk until most (if not all) of the flour mixture is dissolved in the  liquid ingredients.
3. To make your crepe batter very smooth and absolutely free of flour lumps, strain the batter 3 times.
4. Let the crepe batter rest inside the chiller/fridge for 1 hour covered with cling.
Apricot and Lime Cream
1. In a medium size mixing bowl, beat the heavy cream, softened butter, powdered sugar and apricot preserve with a wire whisk or hand mixer.
2. Fold in the lime zest.
Cooking the Crepes
1. Prepare your crepe station! :)
You Need:
Small Teflon skillet
Small off-set spatula/pallet knife
Pastry brush (preferably Silicon… it is heat resistant)
Additional softened butter to grease the skillet
Plate and paper towels (to occasionally wipe/clean the skillet)
2. Heat your skillet to medium-high heat. Once skillet is heated take  away from heat and brush with a very minimum amount of butter.
3. With the skillet still away from the heat, pour 3/4 full ladle of crepe batter onto the skillet and immediately swirl the batter clockwise, making sure that the batter thinly and evenly coats the skillet. Return the skillet to the heat and cook each side for 30-40 seconds.
4. Use the off-set spatula to loosen the sides of the crepe. Once one side is cooked… You go Flip it! :) and cook the other side.
*Crepes should be just a bit thicker than a sheet of paper or as thin as the sides of your pallet knife.
5. Assemble the crepes.
Please refer to this link for complete photo procedures.
Makes 16 filled crepes, 8 servings (2 pieces/person)

COCONUT CREPES WITH APRICOT AND LIME CREAM

I developed this recipe 2 days ago and it is such a delicious success that yesterday and until lunch today, we ate this for dessert.

I am not a big fan of crepes tasting nothing more like eggs and flour, so I developed a crepe recipe that incorporates coconut cream partially replacing the milk. And what I ended up with is a more flavorful and a bit more tropical version of the sophisticated Parisian thin pancake.  -j.m

Ingredients:

For the Coconut Crepes

1 cup coconut cream

1/2 cup milk

1 teaspoon vanilla

1/4 cup melted unsalted butter

4 tablespoons granulated sugar

3 eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Apricot and Lime Cream

1 cup heavy cream, semi-chilled

1/2 cup softened unsalted butter

6 tablespoons apricot preserve

1 cup powdered sugar

zest of 1 lime

Procedure:

Coconut Crepes

1. In a medium size mixing bowl, whisk together the coconut cream, milk, vanilla, melted butter, sugar and eggs.

2. In a separate bowl, mix together the flour, baking powder and salt. Then sift directly over the bowl with the coconut cream-egg mixture. Whisk until most (if not all) of the flour mixture is dissolved in the liquid ingredients.

3. To make your crepe batter very smooth and absolutely free of flour lumps, strain the batter 3 times.

4. Let the crepe batter rest inside the chiller/fridge for 1 hour covered with cling.

Apricot and Lime Cream

1. In a medium size mixing bowl, beat the heavy cream, softened butter, powdered sugar and apricot preserve with a wire whisk or hand mixer.

2. Fold in the lime zest.

Cooking the Crepes

1. Prepare your crepe station! :)

You Need:

Small Teflon skillet

Small off-set spatula/pallet knife

Pastry brush (preferably Silicon… it is heat resistant)

Additional softened butter to grease the skillet

Plate and paper towels (to occasionally wipe/clean the skillet)

2. Heat your skillet to medium-high heat. Once skillet is heated take away from heat and brush with a very minimum amount of butter.

3. With the skillet still away from the heat, pour 3/4 full ladle of crepe batter onto the skillet and immediately swirl the batter clockwise, making sure that the batter thinly and evenly coats the skillet. Return the skillet to the heat and cook each side for 30-40 seconds.

4. Use the off-set spatula to loosen the sides of the crepe. Once one side is cooked… You go Flip it! :) and cook the other side.

*Crepes should be just a bit thicker than a sheet of paper or as thin as the sides of your pallet knife.

5. Assemble the crepes.

Please refer to this link for complete photo procedures.

Makes 16 filled crepes, 8 servings (2 pieces/person)



Gnocchi… it’s so easy!

Gnocchi literally means “lumps” in Italian. There are many types of gnocchi. In Tuscany, gnocchi are made out of ricotta cheese and seasoning, the gnocchi alla Romana in Rome are made with semolina, egg and cheese, while the gnocchi a la Parisienne are prepared from choux pastry with milk and cheese. Although gnocchi is more like a dumpling, it is actually classified as pasta.

What I made here are the most widely made and known type of gnocchi, the humble potato gnocchi which I believe, anyone can make.

I chose to use instant mashed potato flakes because the secret to making good potato gnocchi is to make the potato as dry as possible (it means that you will use less flour, and because of this you will end up with a more light and tender gnocchi). If you use boiled potatoes to mash, the potatoes end up too wet, and while it is a good idea to just bake your potatoes with their skins on, the process is a bit more time consuming… and Patience is not one of my outstanding virtues.

Making gnocchi at home is one of those kitchen projects that make me relax and calm. It is really just like playing with playdough. I relish the fact that after I am done entertaining myself, I can then look forward to entertaining my tummy afterwards.

Although you can cook gnocchi in any kind of sauce you like (mine is Gorgonzola Cream) I most of the time make it simple by just tossing these babies in mildly sizzling butter to make these a bit crispy and just serving these with a generous sprinkling of parmesan cheese and parsley. Simple and straight forward crisped up potato gnocchi… Buon Appetito! :)

Ingredients:

Potato Gnocchi

3 1/2 cups instant mashed potato flakes

1 2/3 cups freshly boiled water

1 large egg

1/4 teaspoon ground nutmeg

1/2 teaspoon fresh cracked black pepper

1 teaspoon salt

1/2 - 2/3 cup plain flour

_____________________

8 cups water (to poach the gnocchi)

1 teaspoon salt

Procedure:

1. Place the potato flakes in a bowl and pour the freshly boiled water over. Stir with a spatula until the potato flakes fully absorbs the water and form a mound of mashed potatoes.

2. Liberally dust your work surface (wooden/bamboo board/counter top) with flour. Make a well in the center of the mound of mashed potatoes and add the egg, nutmeg, black pepper and salt.

3. Using a fork, mix all the 5 ingredients together. Add 1/4 cup (of the 2/3 cup) of flour into the potato dough to bind the mixture. If the gnocchi dough feels wet then you can add the other 1/4 cup or more of the remaining flour, or if you feel it too dry just add a little bit of water. Knead the dough with your hands until you have a nice dry doughy consistency.

*To make sure that your dough is the right consistency and won’t fall apart once you cook it, try testing 1 piece of the dough by dropping it in the simmering water. If it falls apart, then you need to add a bit more flour to the dough.

4. Cut and divide the dough into four then cut each quarter in halves ending up with 8 tennis ball-size pieces.

5. Form each piece into long narrow tubes, 1/2 inch thick. And cut into 1 inch pieces.

6. Place all the cut gnocchi on a well floured baking sheet.

7. Bring a medium size sauce pan with 8 cups of water to a boil. Once the water boils, add the salt. Then turn the heat down to bring the water to a gentle simmer (very minimal bubbles- ideal for poaching).

8. Cook the gnocchi in several batches. Once the gnocchi floats and comes to the surface of the water (takes about less than 2 minutes), immediately fish it out of the water with a slotted/perforated spoon and place it in another baking sheet to prevent it from sticking together.

To make Butter-Crisped Potato Gnocchi with Parmesan Cheese and Parsley:

Melt 1/2 cup of unsalted butter in a skillet and add the cooked gnocchi. Pan-fry the gnocchi for about 8 minutes in the hot butter until slightly browned and crisp. Transfer into a serving dish and sprinkle with a generous amount of grated parmesan cheese and chopped parsley.

Other Sauces for Gnocchi:

Gnocchi with Gorgonzola Cream

1 recipe Potato Gnocchi (cooked)

4 tablespoons  unsalted butter

4 tablespoons Gorgonzola cheese

(if you can’t find gorgonzola cheese, you can substitute Danish blue cheese, that is only if you can’t really find a great gorgonzola in your area)

1 cup double cream

1/2 cup milk

cracked black pepper and salt to taste

picked fresh marjoram leaves, or torn fresh tarragon leaves, but I also mostly just use chopped parsley.

grated parmesan cheese

- Melt the butter in a shallow pan, add the gorgonzola cheese (making sure to break the lumps), double cream, and milk. Simmer gently until the gorgonzola has melted. Season with salt and pepper to taste. Toss the cooked gnocchi into the cheese sauce. Serve and sprinkle with parmesan cheese and any one of the herbs specified.

Gnocchi with Lemony-Chicken Sauce

1 recipe potato gnocchi (pan-fried in butter until crisped- refer to the Butter-Crisped Potato Gnocchi procedure)

1 cup chicken broth

1/2 cup unsalted butter, chilled and cut into small cubes

finely grated zest of 2 lemons

juice of 1 lemon

1/4 cup chopped Italian parsley

salt and pepper according to taste

- In a medium sauce pan, heat chicken broth and lemon juice and bring to a simmer, then remove from the heat. Whisk in the chilled butter, dropping a cube at a time until the sauce becomes a bit thick. Reheat and whisk if necessary.

Toss the crisped gnocchi into the lemony-chicken sauce and transfer into a serving dish. Sprinkle with flat leaf Italian parsley.

All recipes Make 4-6 Servings