Spring Gnocchi with fresh herbs

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Dinner tonight is super fresh and super simple! There’s a little bit of chopping, and we cheated by buying our gnocchi instead of making it today. Oops! No time for that today! This was quite the refreshing dish. I love all the green in it! Give it a try!

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Ingredients: (serves 4)

  • 700g fresh potato gnocchi
  • 2 tbsp EVOO
  • 4 tbsp butter, divided
  • 1 large leek, diced and rinsed to remove dirt
  • 1 small bunch of asparagus, tough ends broken off, cut into 1/2″ pieces
  • 4 large green onions, whites and greens separated, and sliced
  • 4 large garlic cloves, sliced (not minced. we want nice big but thin pieces.)
  • 1c Peas
  • zest and juice of 1 lemon
  • salt and pepper
  • 1/2c parmigiano reggiano + more for serving
  • few leaves of basil, torn
  • 1/2c parsley, rough chopped

Directions:

  1. In a large skillet over medium heat, add 2 tbsp EVOO and 2 tbsp butter. Let the butter melt and the oil get nice and hot. Add your gnocchi in and brown on both sides.
  2. Once your gnocchi is browned, add in your leeks, asparagus, whites of the green onions and garlic. Cook until the leeks and asparagus start to get tender. (a few minutes.)
  3. Add in your fresh peas, remaining 2 tbsp butter, greens of the green onions, and season with salt and pepper.
  4. Add your lemon zest and your lemon juice, 1/2c parmigianno reggiano, parsley and basil. Remove from heat and serve immediately. Sprinkle with more cheese!
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Lemon Parm Orzo with Peas

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Ingredients: (Serves 4-6)

  • 1 1/4c Orzo
  • 2 1/2c chicken stock (or water)
  • 1 TBSP EVOO
  • salt and pepper
  • Juice and zest of 1 lemon
  • 1 1/2c peas
  • 3/4c freshly grated pecorino Romano cheese (or any other hard parm like cheese)

Directions:

  1. In a medium pot over medium heat, add EVOO. Let the oil heat up and then add your dried orzo to the pot. Stir every minute or so until your orzo is nice and browned and fragrant. Now add in your chicken stock or water. Let your pot come to a boil, and then reduce your heat to medium-low and cover the pot with a tight fitting lid. Let cook until nice and fluffy. When there is a few minutes left of cooking, add in your peas.
  2. Once your orzo and peas are done cooking, turn your heat down to low. Remove the lid and add in your lemon zest, lemon juice, pecorino romano cheese, and season with salt and pepper. Mix it all up and serve!
  3. It doesn’t hurt to grate a little extra cheese on top!!

BBQ Chicken Drums

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BBQ Chicken Drumsticks

Ingredients:

BBQ Sauce:

-1 small can of tomato paste

-1 c orange juice

-1/4c dijon mustard

-1/2c red wine vinegar

-1/4c franks red hot sauce

-1/4c soy sauce

-1/4c worcestershire sauce

-1/4c honey

-1c brown sugar

-1/4c chili powder

-2 tbsp paprika

-3 tbsp fresh cracked black peppercorns

-1/2-1 tbsp salt

-1 tsp each of garlic and onion powder

Drums:

-10 chicken drums, skin on

-salt and pepper to taste

-evoo for frying

Preheat oven to 375F

In a bowl, whisk together all the bbq sauce ingredients. Set aside.

Season drum sticks on both sides. In a pan over medium high heat, add enough EVOO to cover the bottom of the pan. Once hot, add your chicken drumsticks. Brown on all sides.

Once browned, remove from pan. Place chicken drums in an oven safe skillet and brush with your BBQ sauce. Place in the oven for 30 minutes, or until finished cooking- flip them once half way through. Once the drumsticks are done, remove from the oven and brush on some more BBQ sauce.

serve and enjoy! *Turn your oven up to broil (500f) For a minute or two to get a nice sticky bbq sauce glaze on the drums.