Spinach and Artichoke Gnocchi Gratin

Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
Spinach and Artichoke Gnocchi Gratin
Print Recipe
    Servings Prep Time
    4 people 75 minutes
    Cook Time Passive Time
    27-33 minutes 5 minutes
    Servings Prep Time
    4 people 75 minutes
    Cook Time Passive Time
    27-33 minutes 5 minutes
    Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
    Spinach and Artichoke Gnocchi Gratin
    Print Recipe
      Servings Prep Time
      4 people 75 minutes
      Cook Time Passive Time
      27-33 minutes 5 minutes
      Servings Prep Time
      4 people 75 minutes
      Cook Time Passive Time
      27-33 minutes 5 minutes
      Ingredients
      Gnocchi
      Servings: people
      Instructions
      Gnocchi
      1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
      2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
      3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
      4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
      Sauce
      1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
      2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
      3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
      4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
      5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
      6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
      Recipe Notes

      A single casserole dish can be used instead of individual cocotte dishes if desired.

      It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

       

      Horseradish Cream

      Horseradish Cream
      Print Recipe
        Servings Prep Time
        1 1/4 cups 20 minutes
        Passive Time
        2+ hours
        Servings Prep Time
        1 1/4 cups 20 minutes
        Passive Time
        2+ hours
        Horseradish Cream
        Print Recipe
          Servings Prep Time
          1 1/4 cups 20 minutes
          Passive Time
          2+ hours
          Servings Prep Time
          1 1/4 cups 20 minutes
          Passive Time
          2+ hours
          Ingredients
          Servings: cups
          Instructions
          1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

          Pecan Crusted Chicken Cutlets

          Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
          Pecan Crusted Chicken Cutlets
          Print Recipe
            Servings Prep Time
            3-4 people 25-30 minutes
            Cook Time
            12-18 minutes
            Servings Prep Time
            3-4 people 25-30 minutes
            Cook Time
            12-18 minutes
            Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
            Pecan Crusted Chicken Cutlets
            Print Recipe
              Servings Prep Time
              3-4 people 25-30 minutes
              Cook Time
              12-18 minutes
              Servings Prep Time
              3-4 people 25-30 minutes
              Cook Time
              12-18 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
              2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
              3. In a separate shallow bowl whisk together eggs, sour cream and milk.
              4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
              5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
              6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
              7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

              Beef Taco Crostada

              Beef Taco Crostada
              Print Recipe
                Servings Prep Time
                4 people 40-45 minutes
                Cook Time Passive Time
                35 minutes 1 hour
                Servings Prep Time
                4 people 40-45 minutes
                Cook Time Passive Time
                35 minutes 1 hour
                Beef Taco Crostada
                Print Recipe
                  Servings Prep Time
                  4 people 40-45 minutes
                  Cook Time Passive Time
                  35 minutes 1 hour
                  Servings Prep Time
                  4 people 40-45 minutes
                  Cook Time Passive Time
                  35 minutes 1 hour
                  Ingredients
                  Pastry
                  Taco Meat
                  Servings: people
                  Instructions
                  Pastry
                  1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
                  Taco Meat
                  1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
                  2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
                  3. Remove from heat and stir in beans and half of the cheese.
                  4. Preheat oven to 375°F and line a large baking tray with parchment.
                  5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
                  6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
                  7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
                  8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
                  Recipe Notes

                  -The pastry can be made up to a day in advance and kept chilled until ready to use.

                  Turkey Pot Pie with Puff Pastry

                  A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
                  Turkey Pot Pie with Puff Pastry
                  Print Recipe
                    Servings Prep Time
                    6-8 people 35-40 minutes
                    Cook Time
                    30-35 minutes
                    Servings Prep Time
                    6-8 people 35-40 minutes
                    Cook Time
                    30-35 minutes
                    A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
                    Turkey Pot Pie with Puff Pastry
                    Print Recipe
                      Servings Prep Time
                      6-8 people 35-40 minutes
                      Cook Time
                      30-35 minutes
                      Servings Prep Time
                      6-8 people 35-40 minutes
                      Cook Time
                      30-35 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and onions. Sauté for 5 minutes until starting to soften.
                      2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
                      3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
                      4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
                      5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
                      6. Preheat oven to 425°F.
                      7. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry to 13"x9" rectangle or large enough to overhang your casserole dish. Dough should be 1/8"-1/4" thick.
                      8. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
                      9. Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
                      10. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
                      11. Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
                      Recipe Notes

                      -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

                      -Flour does not reach its full thickening capacity until it comes to a full boil.

                      -Use pre-rolled puff pastry dough for more convenience.

                      -Be sure to leave an overhang of puff pastry.  If you don't the stew will bubble up over the pastry, preventing it from cooking properly.