Mini Gruyère Scones

Seems I have a reputation for making savory quick breads to go along with a meal. Whenever I suggest, or simply serve them up without saying a word, the response is always positive. An empty plate is always a sign of appreciation. My latest excursion into savory meal accompaniments somehow had to be cheesy as the weather gets cooler. There is nothing quite like Gruyère cheese, smoky or otherwise. It's truly a wonder the small block even made it into the scones, but I am glad it did, strutting it's goodness with flair as it does in these little bites. Nothing more needs to be said. Easy, irresistible and just fine with tea or any meal that you wish to adorn.

Mini Gruyère Scones

Recipe by Lisa Turner Published on 28 Sep 2015 Soft with the delicious flavor of Gruyère cheese, these miniature savory dinner scones are easy to make and are a great addition to any kind of meal or a nice snack just on their own Print this recipe Ingredients: 1 cup spelt flour or unbleached white flour 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt 2 tablespoons cold butter 2/3 cup Gruyère cheese, grated 2 tablespoons fresh parsley, chopped 1/2 cup plain yogurt or milk Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°. In a medium bowl, stir together the flour, baking powder and salt. Cut the butter in using a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Add the cheese and parsley, and stir to combine. Mix in the milk or yogurt and stir until a soft dough forms. Lightly flour a large cutting board, turn the dough out and divide in half. Lightly knead each half a few times and then flour your hands and pat each portion of the dough into a small round that is roughly 3/4-inch thick. Cut each round into 6 to 8 wedges and transfer to the prepared baking sheet, leaving about an inch between each wedge. Bake in the oven until the tops turn a light golden brown — about 10 to 12 minutes. Serve warm or at room temperature. They can be reheated in foil in the oven at a low heat before serving if desired. Makes 12 to 16 mini scones

Indian-Style Samosa Potpie

It's easy to get excited about pie and my husband is visually animated when he knows that I will be making homemade pie from scratch. This is not a sweet pie, however, but something even better in my opinion, and that is a savory pie with a spicy and hearty samosa filling complete with plump chickpeas and a rich butter crust. It is a dinner pie. I was fortunate to have access to local produce, making this unique fusion-style Indian dish an extra special flavorful centerpiece for the dinner table. Think of it as a samosa on steroids.

Inventive uses of pastry, in particular pies, appear to be all the rage currently. I've noticed quite a few new publications featuring pies, mini ones and full sized ones, both savory and sweet, vying for the attention of home cooks and chefs alike. This one comes shortly after the aloo palak paneer pie with a potato crust that I served up recently as part of a ritual weekend meal that we usually enjoy with our best friend Basil. I can assure you no one left the table hungry, especially as I served it up with some pappadums with an avocado salsa, grain and side leafy green salad.

This pie is easily vegan if you opt for your favorite vegan crust rather than the butter crust I used for my pie. You may omit the chickpeas if you want a more traditional samosa filling. I had a craving and wanted to fill the dish out even further.

This recipe was inspired by Bake and Destroy, a new release by Natalie Slater. Sassy in tone, and full of bold and inventive ideas, I recently received a copy of this book for possible review and it wasn't long before I had bookmarked many pages. The samosa potpie just had to be my first choice as I adore samosas and so do my dining companions. Ms. Slater's book is vegan and many of the recipes are inspired by her earliest cooking and baking experiences. On the subject of pies, I am eager to try her Quinoa Potpie with some Mediterranean flair. Also bookmarked, Indian Buffet Pizza with Cilantro-Mint Chutney, Falafel Waffles, Crouching Cornbread with Hidden Broccoli, Chai Berry Muffins and Spaghetti Cake.

My one complaint is the rather liberal use of soy products, margarine and shortening. There are workarounds though, for both vegans and vegetarians alike. The book is surely worth your attention if you want a refreshing vegan take on old classics and combinations that you may not have even considered before. It's no wonder, as Natalie is inspired by her experience cooking with her mom, her favorite music, restaurants and pro-wrestlers too. Sweets and Treats, Morning Munchies, Party Hard Entrées, Snacks and Sides and accompaniments are all on the menu. It's generously illustrated too.

Note: I received a complimentary copy for possible review and was given the opportunity to host a giveaway. The opinions expressed here are my own.

Indian-Style Samosa Potpie

Recipe by Lisa Turner Adapted from Bake and Destroy : Good Food for Bad Vegans Cuisine: Indian Published on September 9, 2013 Rich, savory baked pie with a samosa-style potato, chickpea, spinach and vegetable filling in a flaky butter pie crust — this is a centerpiece for a special vegetarian meal, and none of your guests will leave the table hungry Print this recipe Pastry: 2 1/2 cups all-purpose or pastry flour 1/2 teaspoon sea salt 1/4 teaspoon baking powder 1 cup (2 sticks) cold butter, cut into 8 pieces 6 to 8 tablespoons ice water vodka (optional and as needed) Filling: 2 teaspoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 medium onion, finely chopped 1 small carrot, diced 1-inch piece fresh ginger, finely chopped 1 clove garlic, minced 2 to 3 hot chillies, seeded and finely chopped Spices: 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon chili powder 2/3 teaspoon chat masala (optional) 1/2 teaspoon turmeric 1/4 to 1/2 teaspoon cayenne pinch of asafetida (optional) 1 teaspoon sea salt, or to taste Vegetables: 1 large tomato, finely chopped 1 small bunch fresh spinach, trimmed and roughly chopped 1 large potato, roasted or boiled, peeled and cubed 1 cup fresh or frozen peas, lightly steamed or gently boiled for a few minutes 1 1/4 cup cooked chickpeas (1/2 cup dried) 1/4 cup fresh parsley, trimmed and finely chopped small handful of fresh basil, finely chopped (optional) Sauce: 2 tablespoons butter, ghee or oil 2 tablespoons chickpea flour (besan) or unbleached white flour 1 1/4 cup coconut milk or plain whole fat yogurt 1/2 teaspoon garam masala Instructions: Begin by preparing your pie crust. If you are making the butter crust, combine the flour, salt and baking powder in a large bowl. Working quickly, cut in the butter using two knives or a pastry cutter until the butter is reduced to very small pieces. (Alternately, grate the butter into the mixture.) Gradually sprinkle 6 tablespoons of ice water over the dough and combine with a fork. The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add a little more ice water or some vodka. You don't want the dough to be too sticky. Divide the dough into two pieces and roll into balls. Wrap in plastic wrap. Chill in the refrigerator for 30 minutes. While the dough is chilling, prepare your filling. Heat the oil over medium heat in a large saucepan. When hot, toss in the mustard seeds and cumin seeds and cook, stirring frequently, until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and fry, stirring often, until the onion begins to soften, about 5 minutes. Add the carrot to the pan and cook for another 5 to 7 minutes. Now add the ginger, garlic and chilies, and cook for another few minutes. Next come the spices. Add the ground cumin, coriander, paprika, chili powder, chat masala (if using), turmeric, cayenne, asafetida and salt, and stir for 1 minute. Now add the tomato and continue to stir for a few minutes to thicken. Add the spinach, a handful at a time, until wilted. Gently stir in the potato, green peas and chickpeas, and gently simmer on medium-low heat. In a small saucepan, melt the butter or heat the oil over medium-low heat. When hot, whisk in the flour and keep stirring until browned — about 3 minutes. Turn up the heat slightly and whisk in the coconut milk or yogurt. Simmer, whisking occasionally, until the mixture thickens — about 3 to 4 minutes. Whisk in the garam masala and transfer the mixture to the cooked vegetables and chickpeas. Simmer for another few minutes to blend the flavors. Remove from the heat and let cool for a bit. To finish, roll out half of the dough into a 12-inch circle, roughly 1/8-inch thick. Gently fold the pastry in half and transfer to a 9-inch pie plate. Do not stretch the dough, but carefully press the round into the dish so that the sides are lined and you have some overlap. Trim excess dough so that about 1/2-inch remains to make up the crust. Transfer the filling to the lined pie plate, spreading the mixture out evenly. Roll out the second round of dough and place on top of the pie. Press together the bottom and top layers of the pastry and trim off any excess. Fold the top layer of dough over and under the bottom layer, press firmly together and flute the edges. Cut 4 to 5 slits into the top of the pastry. Bake in a preheated 425° oven for 30 minutes. At this point, remove from the oven and cover the outer layers of the crust with some foil wrap so the edges don't burn. Return to the oven and bake for another 15 to 20 minutes or until the top of the pie is golden brown. Let the pie cool for 10 to 15 minutes before serving. Makes 6 servings

Cocoa Fruit Energy Bites

When I want a snack or a quick bite for breakfast, I often just want instant gratification and don't wish to clatter and bang around dishes and pots and pans to gratify the mind and tummy. An easy and healthy solution is to have a batch of power-packed homemade protein treats on hand at all times such as these seedy little cocoa and peanut butter energy bites that are packed full of nutrients, sweet without any added processed sweetener, and just bursting with dried fruit goodness. They take very little time at all to mix up and they are raw too. No baking required.

This recipe allows for some room to move around with some favorites from your own pantry. Experiment with your favorite dried fruits, omit the nut butter if desired and toss in other seeds or even dark chocolate or carob bits if you wish. Either way, you are in for a healthy treat that nonetheless tastes like you are riding the wave of decadence. The amounts I provide here are rough estimates as I tend to throw things together with very little "formal" measuring, except for my eye that is guided by experience. I have, however, accurately written down what I did, with a little wiggle room here and there. These treats are really rather forgiving, so if they are too moist to roll, just add more cocoa, carob powder and/or cherries.

Cocoa Fruit Energy Bites

Recipe by Lisa Turner Published on September 13, 2013 Small dense bites of chocolate and peanut butter with bursts of flavor and wholesome energy from seeds and dried fruits Print this recipe Ingredients: 1/2 cup pitted dates 2/3 cup pitted prunes 4 to 5 tablespoons peanut butter or almond butter 2 to 3 teaspoons raw honey (optional) 1/4 cup hemp seeds 1/4 cup chia seeds 1/4 cup sesame seeds 1 teaspoon vanilla 1/4 to 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamon (optional) 1/4 to 1/2 teaspoon dried red chili flakes 1/2 teaspoon sea salt 3 to 4 tablespoons cocoa or carob powder 1/4 to 1/2 cup dried cherries Instructions: In a food processor, process the dates and prunes together until a thick ball of paste forms. Pulse in the nut butter and honey if using. Now add the rest of the ingredients except the dried cherries, and process until well combined. Let this mixture sit for 15 minutes or so. Briefly pulse in the cherries and shape into roughly 1-inch balls. Chill in the refrigerator for about 1 hour before serving. Leftovers will keep in the refrigerator for at least a week (although I'll bet they don't last that long!). Makes 14 to 16 small bites

I'm sharing this with Ricki's Wellness Weekend.


On the top of the reading stack: We by Yevgeny Zamyatin

Audio Accompaniment: Vladislav Delay

Spicy Curried Millet and Vegetable Soup

Any combination of vegetables can be used in this nourishing and spicy curried millet and vegetable soup. I used millet, but feel free to substitute quinoa instead. As with most soups, it tastes even better the next day once the flavors have had a chance to blend together. Make it up ahead of time and simply heat it up before serving for lunch or dinner the next day. The recipe yields a large pot making it an ideal soup to serve if you have lots of mouths to feed or if you want leftovers for a few days.

Spicy Curried Millet and Vegetable Soup

Recipe by Lisa Turner Cuisine: Indian Originally published on July 11, 2007 Warming, wholesome and nourishing millet and vegetable soup with curry spices Print this recipe Ingredients: 1 cup uncooked millet 3 tablespoons olive oil 1 large onion, chopped 2 stalks celery, chopped 2 carrots, sliced 2 cloves garlic, crushed or minced 1-inch piece fresh ginger, minced or grated 7 cups water or vegetable stock 2 teaspoons celery seed 2 to 4 fresh green or red chilies, finely chopped 1 1/2 cups broccoli stems and florets, chopped 1 large tomato, chopped 6 to 8 button mushrooms, chopped 1 tablespoon curry powder 1 teaspoon ground cumin 1 tablespoon ground coriander 1/2 teaspoon cayenne 1 teaspoon turmeric 2 teaspoons dried basil 1 teaspoon dried thyme 1 cup fresh or frozen peas 5 tablespoons tamari (soy) sauce 2 teaspoons sea salt, or to taste fresh cracked black pepper to taste juice from 2 limes (2 tablespoons) handful of fresh parsley, chopped Instructions: Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain and set aside. In a large saucepan or soup pot, heat the oil over medium heat. When hot, add the onion, celery, carrots, garlic and ginger, and stir for 5 minutes. Pour in the water or vegetable stock and the celery seed. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 15 minutes. Add the millet, chilies, broccoli stems, tomato, mushrooms, spices and herbs. Bring to a boil again, reduce the heat to low, cover, and simmer for another 20 minutes or until the millet is cooked. Now add the broccoli florets, tamari, salt, black pepper, and peas. Stir in the lime juice and continue to simmer for another 10 minutes. Taste for seasoning. Serve hot and garnish each bowl with a scattering of chopped fresh parsley. Makes 6 to 8 servings

Vegetarian Samosa Cakes with Tamarind Chutney

Happiness to me often comes in the form of savory Indian appetizers, such as samosas. I never can resist playing around with the classic preparation and so, after recent fusion dishes such as samosa potpie and samosa-style stuffed baked potatoes, I now present these soft, lovely little savory "samosa" cakes that reminded me very much of koftas.

These are perfect as an appetizer, but substantial enough to serve as an entrée. It is true that I don't have a samosa "proper" documented on this blog, but my best friend Basil keeps encouraging me to make it happen. And I will, as I have before, complete with photos and recipe this time for my readers. I think that I am going to try a baked version to cut down on the oil. You will all have to stay tuned to see what I come up with. On that note, if you want to skip shallow frying, I think these little cakes could easily be baked in a preheated 350° oven for about 20 minutes until browned on both sides, much the way I do with kofta.

The tamarind chutney is simply divine with the samosa cakes, but equally delicious would be a tomato or cilantro based sauce or chutney.

Vegetarian Samosa Cakes with Tamarind Chutney

Recipe by Lisa Turner Cuisine: Indian Published on September 19, 2013 Soft, savory fried potato and vegetable "samosa" cakes served with a tart, tangy and spicy tamarind chutney Print this recipe Chutney: 1/3 cup tamarind pulp 1 1/4 cups boiling water 1/2 teaspoon cumin seeds 1/2 teaspoon ajwain seeds (or use extra cumin seeds instead) 1-inch piece fresh ginger, finely chopped 1/2 teaspoon cayenne 1/3 cup pitted dried dates, finely chopped 3 tablespoons dry-roasted cashews, broken into pieces 3 tablespoons dried grated unsweetened coconut 1 teaspoon sea salt 2 tablespoons fresh parsley, finely chopped Samosa cakes: 2 lbs potatoes (900 g or about 4 large) 3 tablespoons sesame oil 1 teaspoon brown mustard seeds 1/2 teaspoon cumin seeds 1 large shallot or small onion, finely chopped 1 large carrot, diced 1-inch piece fresh ginger, minced or grated 2 to 3 fresh red or green chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 1 teaspoon sea salt, or to taste 1 cup fresh or frozen green peas 1/4 cup whole wheat or chickpea (besan) flour or more as needed 2 to 3 tablespoons butter or oil for frying Instructions: Start by making the chutney. Place the tamarind in a medium bowl and cover with the boiling water. Let sit for about 1 hour. With your clean fingers (that are about to get dirty), mash and squeeze the tamarind to separate it from any seeds or fibers. Place a strainer over another bowl, pour in the tamarind water mixture and push hard to get as much of the purée out of the sieve. Scrap off any remaining tamarind from the bottom of the strainer and discard the remains. Stir in the remaining ingredients, cover, and let sit for 2 to 3 hours or longer to let the flavors blend. To make the samosa cakes, begin by scrubbing the potatoes and poking them a few times with a fork. (I left the skins on to preserve those nutrients just under the skin, but you may peel if desired.) Roast the potatoes in a preheated 425° oven until fork tender — about 50 minutes. Alternately, steam or boil them until tender. Let the potatoes cool and then mash along with 2 teaspoons of the sesame oil in a medium large bowl. Heat the remaining sesame oil in a non-stick pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the shallot or onion and carrot, and continue to stir for another 5 to 8 minutes or until the carrots have softened. Now add the ginger and green chilies to the pan and stir for another 2 to 3 minutes. Toss in the turmeric, ground cumin, ground coriander, chili powder, amchoor powder if using, cayenne and salt, and stir for another minute. Transfer this mixture to the mashed potatoes and stir until well combined. Stir in the peas and flour. Cover and refrigerate for at least 1 hour. When the mixture is cool, shape into small patties. Heat a few tablespoons of butter or oil in a large non-stick skillet over medium heat. When hot, fry some of the patties until golden brown — about 3 to 4 minutes per side. Repeat, adding more oil as necessary to the pan until all of the patties are cooked. Drain on paper towels and serve warm with the chutney. Notes: If you are using fresh peas, boil them in hot water for 2 to 4 minutes before adding to the potatoes. If frozen peas are used, simply defrost them before adding. The cakes can be reheated in aluminum foil before serving. The tamarind chutney will keep in the refrigerator in a well-sealed container for a few days or can be frozen for up to several months. Makes 12 to 14 cakes

Other potato based dishes from Lisa's Kitchen you are sure to enjoy:
Aloo Gobi
Bengali-Style Crunchy Potatoes
Potato and Green Bean Chaat Salad
Sweet Potato Roti

On the top of the reading stack: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer

Audio Accompaniment: ambient chill

I'm sharing this with Ricki's Wellness Weekend.

Ricotta Gnudi with Homemade Chunky Tomato Sauce

The tomato sauce I present here was made with fresh tomatoes from my garden. All of a sudden I found myself with an excess of them and figured a rich and luscious homemade tomato sauce made perfect use of the harvest. I can't imagine making a sauce this delicious during the winter months when the fresh tomatoes available are expensive and rather bland. Canned varieties often don't satisfy my palate either. I was delighted to go "grocery shopping" in my backyard for hot peppers and fresh herbs to complete the experience.

I made this sauce for another reason too. I recently came across a recipe that Rosa posted for ricotta gnudi. It looked so gorgeous and was completely new to me, so I figured, why not give it a try. I admit that I was rather nervous, as I didn't know what to expect, but I adore ricotta cheese and it pairs so well with tomato sauce. Dumplings I have made, yes, but these are unlike any dumplings I have tried to date.

What is gnudi you may ask? These pillowy little pasta-like dumplings are Tuscan in origin and are much like a gnocchi without the potatoes, so they are lighter and easier to prepare. They sort of reminded me of ravioli, without the pasta component. Once you have tried them, you will find yourself craving them time and time again.

I left the ricotta mixture to chill for an hour or so in the refrigerator before shaping them, but the dough was still rather sticky and I started to worry that the gnudi was going to fall apart when I added it to the water. Gently shaping them with floured hands on a floured surface helps, and I am still researching all of the different ways cooks can make their own gnudi, and that may take a while, as there appear to be a variety of methods and flavor combinations. For the most part, they didn't fall apart and although these little bites of goodness might not look all that pretty at first to you, when you add the sauce into the mix, it becomes an attractive plate indeed. The gnudi is fairly mild on its own, making it a perfect vehicle for the slightly spicy and herby sauce.

So our Italian evening was a success. Served with a side leafy green salad dressed with an oil and balsamic dressing along with homemade mini Gruyère scones, it turned out to be an intimate meal for three. One of my diners declared it was rather like having a "snacky" meal, and I guess it was, because it was characterized by rustic charm with distinct elegance that really ought to be enjoyed slowly, in a candlelit setting. Sometimes, smaller bites make for the most satisfying dinners.

Notes: I included dried mushrooms in my sauce for an earthly and meaty texture and also sun-dried tomatoes for additional chunkiness and thickness, but you don't need to include them to come up with your own fresh and vibrant sauce. Feel free to experiment with whatever herbs you have on hand and if fresh ones are not readily available, substitute dried herbs from your spice rack. You don't even have to make it spicy at all if you don't want too (simply omit the hot pepper and spices), although I found that the spices enhanced the flavor without overpowering the other ingredients or the gnudi. If you have leftover sauce, serve it with some tortilla chips or boil up a pot of pasta or serve with your favorite savory snacks calling out for a chutney-style sauce. The sauce can be made ahead of time and kept in the fridge for a few days in a well sealed jar or container.

Ricotta Gnudi with Homemade Chunky Tomato Sauce

Recipe by Lisa Turner Adapted from Rosa's Yummy Yums Cuisine: Italian Published on September 16, 2013 Tender, creamy ricotta cheese pasta dumplings served with a rich, vibrant and zesty homemade tomato sauce Print this recipe Tomato sauce: 3 to 4 sun-dried tomatoes 1 oz (28 g) mixed dried mushrooms 8 medium tomatoes, seeded and finely chopped 1/4 cup olive oil 2 to 3 cloves garlic, minced 2 fresh red or green chilies, seeded and chopped 1 teaspoon paprika 1/2 teaspoon dried red chili flakes pinch of cayenne 1 teaspoon coconut sugar, jaggery or brown sugar 2 1/2 teaspoons fresh oregano, trimmed and chopped (3/4 teaspoon dried) 2 1/2 teaspoons fresh thyme, trimmed (3/4 teaspoon dried) 4 fresh basil leaves, chopped (1/2 teaspoon dried) 1 1/2 teaspoons sea salt, or to taste Ricotta gnudi: 9 oz (250 g) ricotta cheese 1 large egg, lightly beaten 1/2 teaspoon fresh cracked black pepper zest from 1 lemon generous 1/4 cup fresh grated Parmesan cheese 1/2 teaspoon sea salt 1/3 cup spelt or unbleached white flour + more for shaping the mixture fresh basil and grated Parmesan cheese for garnish Instructions: To make the tomato sauce, begin by soaking the sun-dried tomatoes and dried mushrooms in hot water for 20 minutes. Drain and chop. Heat the oil in a large saucepan over medium heat. When hot, add the garlic and cook, stirring often, until it begins to brown — about 2 minutes. Add the chilies to the pan and stir for another minute. Now add the fresh and sun-dried tomatoes, mushrooms, paprika, dried red chili flakes, cayenne, sugar and a portion of the salt. If using dried herbs, add them now. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thickened — about 20 to 30 minutes. If using fresh herbs, add them during the last 10 minutes of cooking time to maximize flavor. Add more salt and adjust seasonings. This sauce can easily be reheated before serving. To make the gnudi, combine the ricotta, egg, black pepper, lemon zest, Parmesan and salt in a medium bowl. Stir until well combined. Chill in the refrigerator for 1 to 2 hours. Dust a surface liberally with flour (this could be a baking sheet, piece of parchment paper or large cutting board). Using 2 large soup spoons, shape the dough into 1 1/2 to 2 inch long football shapes and transfer to the floured surface. You ought to have 14 to 16 gnudi. Dust with more flour and gently shape them further and roll them in flour. You want them soft but not too sticky. Bring a large pot of salted water to a rolling boil. Carefully add the gnudi and cook, stirring occasionally, for 6 minutes. Remove with a slotted spoon to a plate and let cool for 10 to 15 minutes. If desired, for an extra buttery flavor, fry the cooled gnudi in butter. Heat 1 tablespoon of unsalted butter in a large non-stick skillet over medium heat. When hot, fry the gnudi in 2 batches, a few minutes for each, turning often until lightly browned. Remove from the pan. To serve, spread a few tablespoons of warm tomato sauce onto the plate, top with a serving of gnudi, and ladle more sauce on top. Sprinkle with Parmesan cheese and some fresh chopped basil. Makes 2 to 3 servings

More cheesy comfort:
Cheddar Dijon Biscuits
Cheese and Herb Fritters with Tomato and Balsamic Jam
Homemade Olive Tapenade Pizza
Ricotta Dumplings with Mushroom Sauce

On the top of the reading stack: various stacks

Audio Accompaniment: Fluxion