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Spice is Nice Sangria, A Batch Cocktail

By
Kylie Thomas
-
0
A pitcher filled with a dark red sangria cocktail garnished with cinnamon sticks and star anise pods, as described in the recipe for the "Spice is Nice Sangria" batch cocktail.

Cozy up with this chai-spiced sangria, a perfect blend of warm, comforting flavors that’s perfect for fall or winter and can turn into a batch cocktail for a crowd. Reminiscent of mulled wine and wassail, this low-ABV sangria is ideal for festive gatherings. Garnish with a star anise pod for a touch of elegance and enjoy by the fireside.

How to Make the Best Sangria

Making the best sangria means you need to work from a balanced base, and take care when mixing. You want to choose a high-quality wine to start with, and maintain that quality with your other additions. Good spirits in mean good spirits throughout! You can also take our sangria recipe (below) to the next level by adding in your choice of fresh fruits or handpicked herbs. Then, before serving and after mixing, let the ingredients meld together in the refrigerator overnight, or for at least a few hours, to achieve the best flavor.

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A pitcher filled with a dark red sangria cocktail garnished with cinnamon sticks and star anise pods, as described in the recipe for the "Spice is Nice Sangria" batch cocktail.

Spice is Nice Sangria, A Batch Cocktail

  • Author: Andrea Duran
Print Recipe

Description

Make sangria for the whole party!

Ingredients

Scale

Single serving ingredients:

  • 3 oz Cabernet wine
  • 2 oz chai tea (Brewed Strong)
  • 1 oz Giffard vanilla
  • Star anise, to garnish

Batch ingredients for 40 guests:

  • 125 oz Cabernet wine (about 5 bottles)
  • 80 oz chai tea (brewed strong)
  • 40 oz Giffard vanilla
  • 40 Star anise pods, to garnish

Instructions

  1. In a receptacle of your choice add all ingredients together.
  2. Taste for desired strength. Chill before serving.
  3. Serve on ice with star anise garnish.

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Recipes by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Piña Paradise Mojito, A Batch Cocktail

By
Kylie Thomas
-
0
A large glass pitcher filled with a vibrant orange Piña Paradise Mojito cocktail garnished with mint, beside two glasses ready to serve.

Escape winter time blues with our Piña Paradise Mojito, which can be made as a batch cocktail for seasonal gatherings. This glass of sunshine has notes of mezcal, pineapple, and lime for a refreshing and brightening cocktail. Plus, with mint leaves as a garnish it excels in aromatic, fresh flavors.

Tips for Making Batch Cocktails

Batch cocktails are a great way to entertain a crowd or to enjoy a pre-made drink from the fridge throughout the week. But, there are a few steps you can take to make sure they’re the best they can be. You’ll want to choose a sturdy, non-reactive container that can withstand mixing and won’t alter the flavor of the cocktail. You also want to be cautious about when you prepare your cocktail. If serving your cocktail chilled, batch it ahead and refrigerate. For a slightly warmer cocktail, pour your servings into cocktail glasses about 15 minutes before sipping to let some of the chill dissipate.

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A large glass pitcher filled with a vibrant orange Piña Paradise Mojito cocktail garnished with mint, beside two glasses ready to serve.

Piña Paradise Mojito, A Batch Cocktail

  • Author: Andrea Duran
Print Recipe

Description

Bringing the tropics to your mojito.

Ingredients

Scale

For a single serving:

  • 1.5 oz Espadin mezcal
  • 1 oz pineapple juice
  • .5 oz lime juice
  • 6–8 mint leaves
  • Top with soda water

For batch serving 40 guests:

  • 60 oz Espadin mezcal
  • 40 oz pineapple juice
  • 20 oz lime juice
  • 45 mint leaves
  • Top individual drinks with soda water

Instructions

  1. In a receptacle of your choice add all ingredients together, taste for desired strength.
  2. Have bottles of soda water nearby for people to top off their drinks.
  3. Garnish with mint sprig.

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Recipes by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Starlight Negroni, A Batch Cocktail

By
Kylie Thomas
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0
A glass filled with an amber colored negroni batch cocktail garnished with a candied ginger slice, illustrating the "Starlight Negroni" batch cocktail.

The Starlight Negroni (in batch cocktail form or single serving) is the perfect companion for stargazing and winter evenings with friends or family. A harmonious blend of classic Negroni flavors with a warming kick of ginger liqueur, this cocktail will leave you feeling relaxed and content. The candied ginger garnish adds a touch of sweetness and spice, and a delightful textural element. As you sip on this comforting beverage, let your imagination wander and enjoy the tranquility of the season and the unique, often monochromatic beauty of wintertime.

How to Make Candied Ginger

To make candied ginger, start by peeling and slicing fresh ginger into thin rounds. Combine the sliced ginger with a simple syrup made from equal parts sugar and water. Bring the mixture to a simmer and cook until the ginger is tender and the syrup has thickened. Remove the ginger from the syrup and allow it to cool on a wire rack. Once cooled, toss the ginger in a mixture of sugar and a small amount of cornstarch to coat before letting these little delights air dry.

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A glass filled with an amber colored negroni batch cocktail garnished with a candied ginger slice, illustrating the "Starlight Negroni" batch cocktail.

Starlight Negroni, A Batch Cocktail

  • Author: Andrea Duran
Print Recipe

Description

Ensure everyone has a cocktail ready to go!

Ingredients

Scale

For a single serving:

  • 2 oz London dry gin
  • 1 oz ginger liqueur
  • .5 oz aperol
  • .5 oz sweet vermouth
  • Piece of candied ginger, to garnish

For 40 guests:

  • 80 oz London dry gin
  • 40 oz ginger liqueur
  • 20 oz aperol
  • 20 oz sweet vermouth
  • 40 pieces of candied ginger, to garnish

Did you make this recipe?

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Recipe by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Orange Apple Bread Pudding

By
Keith Recker
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0
A plate of bread pudding with dried fruit and raisins, a fork resting on the plate, next to a mug of coffee and a small jug of cream on a dark wooden tray.

The secret ingredient in this truly stunning Orange Apple Bread Pudding dessert? We think it must something to do with Greek heritage, because it blends rosemary bread from the Ambeliotis family’s Mediterra Café, and orange-infused olive oil from the Liokareas family’s line of imported foods. The combination is sunny on the palate — just what we need in the short days of December.

This cozy winter dessert combines rosemary bread cubes, apples, raisins, and warm spices with milk, eggs, and orange‑infused olive oil for a rich, fragrant pudding. Enjoy!

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A plate of bread pudding with dried fruit and raisins, a fork resting on the plate, next to a mug of coffee and a small jug of cream on a dark wooden tray.

Orange Apple Bread Pudding

  • Author: Keith Recker
Print Recipe

Description

Bread pudding isn’t just for grandmas.

Ingredients

Scale
  • 6 cups two-day-old Mediterra Café rosemary bread cubes
  • 1 cup raisins
  • 1 apple, cored and cubed
  • 1 ¼ cup dark brown sugar
  • 1 ½ cup milk
  • ¼ cup amaretto
  • ¼ cup Liokareas Orange Olive Oil
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp rum extract
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 350 degrees. Grease casserole dish or loaf pan with Liokareas Orange Olive Oil.
  2. In a bowl, toss all dry ingredients, making sure everything is evenly mixed.  In a separate bowl, combine all wet ingredients and whisk until well combined.
  3. Pour wet ingredients into dry ingredients and toss until bread cubes are well moistened.  Pour into baking container. Use spatula to scrape the bowl!
  4. Bake 50 to 60 minutes.
  5. Remove from oven and sprinkle about a tablespoon of Amaretto on top. Best served while warm…with a scoop of vanilla, honey or cinnamon ice cream if you wish, or perhaps a drizzle of Greek yogurt sweetened with honey.

Notes

For more on Liokareas imported olive oils and herbs: liokareas.com

For more on Mediterra Café, now located in Sewickley and Mount Lebanon: mediterracafe.com

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Recipe by Keith Recker

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Chicken Thighs with Mushrooms, Cream & Tarragon

By
Abdul Rafay
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0
Chicken with Mushrooms, Cream & Tarragon Recipe

Cast iron gives these chicken thighs the perfect crispy, golden skin. Add cream, mushrooms, and some spinach and you’ve got an easy one-skillet meal. Chicken is a staple of easy home cooking, but with just a little bit of extra flavor, you can elevate a weeknight meal. What’s better than something that’s both easy to make and delightful on the palate?

Why do Chicken Thighs and Mushrooms Go Together? 

Chicken has a mild, versatile flavor that complements the earthy, umami-rich taste of mushrooms. This combination allows for a balanced dish. Chicken provides a tender, juicy texture, while mushrooms add a slightly chewy bite. Plus, together they provide a rich, aromatic smell as you cook them. The tarragon, cream, and spinach in this recipe keep this recipe from being bland, adding a bit of extra texture and some herb flavor.

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Chicken with Mushrooms, Cream & Tarragon Recipe

Chicken Thighs with Mushrooms, Cream, & Tarragon

  • Author: Julia Platt Leonard
Print Recipe

Description

This chicken thigh recipe is an easy one-pot meal.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 sprigs tarragon + 1 tbsp chopped leaves
  • ¼ cup all-purpose flour
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder
  • 4 chicken thighs, bone-in and skin-on
  • 6 oz mushrooms, such as sliced shitake or whole shimeji
  • 1 cup heavy whipping cream
  • 3 oz baby spinach, about 2–3 handfuls

Instructions

  1. Heat a 12-inch cast-iron frying pan (we used Butter Pat’s Joan skillet) over medium heat. Add the butter and olive oil and tarragon sprigs.
  2. Combine the flour, salt, pepper, and garlic powder in a shallow bowl. Dredge the chicken thighs in the flour mixture and place skin-side down in the frying pan.
  3. Cook the chicken for about 10 minutes until the skin is golden brown. Turn and cook for another 15-20 minutes or until the chicken is cooked through.
  4. Add the mushrooms to the pan and cook in the chicken juices. When nicely sautéed add the cream and the spinach. Cook until the spinach is wilted, just a minute or two.
  5. Taste the sauce and season with salt and pepper, as needed. Stir in the chopped tarragon and serve.

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Try these other chicken recipes…

Recipe by Julia Platt Leonard
Photography by Laura Petrilla

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Baccalà con Patate e Pomodori (Sicillian Salted Cod)

By
Abdul Rafay
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0
A white bowl filled with Baccalà fish stew with potatoes and tomatoes, served with a piece of grilled, charred bread on the rim.

Few dishes capture the heart of Sicilian cuisine quite like baccalà. It is a traditional salted cod dish that has been enjoyed for centuries across Italy. Michele Savoia of Dish Osteria and Bar shares his authentic recipe. He combines tender cod with potatoes, tomatoes, olives, and capers for a rustic meal that’s full of Mediterranean flavor. It’s a dish that speaks of family gatherings, seaside traditions, and the simple beauty of Sicilian cooking.

Michele Savoia’s Baccalà con Patate e Pomodori Recipe

This traditional Italian cod recipe begins with dried salted cod. First, soak the fish for two days to bring out its delicate flavor. Then paired with it with Yukon gold potatoes, sweet onions, and briny Sicilian green olives. These ingredients strike the perfect balance of savory, hearty, and fresh. A touch of parsley and extra-virgin olive oil ties everything together, creating a meal that’s both comforting and elegant.

Try it for Christmas Eve, a Sunday family dinner, or simply to enjoy a taste of Sicily at home. The dish is a treat worth savoring with friends and family. Serv it with a slice of grilled bread to soak up the flavorful broth. Watch how the warmth of Sicilian tradition brightens your table and your outlook.

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A white bowl filled with Baccalà fish stew with potatoes and tomatoes, served with a piece of grilled, charred bread on the rim.

Baccalà con Patate e Pomodori (Sicillian Salted Cod)

  • Author: Michele Savoai
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Description

This traditional Sicilian dish features tender salted cod simmered with potatoes, tomatoes, onions, olives, and capers for a rustic, flavorful stew. Finished with fresh parsley and served alongside grilled bread, it’s a hearty and comforting taste of the Mediterranean.

Ingredients

Scale
  • About 2 lb dried salted cod fish (Baccalà) soaked in water for about 2 days, changing the water a couple of times a day. If available you can use presoaked Baccalà.
  • 1 lb yukon gold potatoes
  • 1 lb diced tomato with their juices
  • 1 large onion
  • 6 cloves of garlic
  • 2 bay leaves
  • ½ cup quartered, pitted, Sicilian green olives
  • ¼ cup brined capers
  • ½ cup parsley
  • Water as needed
  • Extra-virgin Olive Oil
  • Salt and pepper

Instructions

  1. After soaking and draining the Baccalà, rinse and cut into small chunks, about 3×2 inches, and set aside.
  2. Peel potatoes and cook them in lightly salted water until they are slightly tender but not fully cooked. Drain, cut in irregular pieces about 1 ½ inch and set aside.
  3. Peel and quarter onions, then slice about ¼ inch thick.
  4. In a rondeau add olive oil and cook onions and garlic until fragrant and translucent.
  5. Add the Baccalà pieces and after a few minutes turn them over.
  6. Sprinkle with ½ of the parsley, add the potatoes, tomatoes, olives and capers, and as much water as needed to cover the Baccalà.
  7. Cook for about 15-20 minutes or until the potatoes are cooked.
  8. Serve in a bowl and add the rest of the parsley. Serve with a slice of grilled bread on the side.

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Recipe by Chef Michele Savoia
Photo by Brittany Spinelli

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Carrot and Beet Latkes

By
Jordan Snowden
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0
An aerial view of a wooden cutting board filled with various veggies like carrots and beets. Carrot and Beet Latkes recipe

The earthy sweetness of Carrot and Beet Latkes beautifully complements the salty goodness of smoked salmon. You’ll wonder why potato latkes still reign almost exclusively! This recipe makes for a fun brunch, where everyone is free to try the garnish combination of their choice. Some will slather on sour cream and sprinkle with dill. Others will try grated onion, capers, and hard-boiled egg… but everyone gets a trophy here because no mistakes are possible.

The History of Latkes 

Suffice it to say that they were probably not eating grease-cooked potato latkes at the first Hanukkah, but these delicious treats have a fascinating history. In 18th and 19th century Europe, farmers would slaughter geese in early September. Since the geese fattened up in the three months prior, there was always an excess of fat. Even the poorest shmuck in the shtetl could find a potato, some onions, and some leftover goose fat to cook up the very first latke recipe. It goes back to the hanukkah tradition of using what you have, even when it isn’t much. These carrot and beet latkes are a little more upscale than what the peasants were eating in those olden days, but they continue to celebrate that same spirit.

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An aerial view of a wooden cutting board filled with various veggies like carrots and beets. Carrot and Beet Latkes recipe

Carrot and Beet Latkes

  • Author: Rafe Vencio
Print Recipe

Description

Making latkes even more delicious with the addition of carrots and beets.

Ingredients

Scale
  • 2 lb carrots, peeled and shredded
  • 1 lb beets, peeled and shredded
  • 3 whole eggs, beaten
  • 1 cup matzo meal or breadcrumbs
  • 1 tsp kosher salt or sea salt
  • Black pepper to taste
  • Oil for panfrying

Instructions

  1. Squeeze some liquid out of the shredded vegetables. Mix all ingredients together and let sit for 5 minutes.
  2. Heat cast-iron pan on medium-high heat with a 1/8” oil; form small patties and fry on each side for about 5-8 minutes, or until crisp and browned evenly.
  3. Serve with smoked salmon and the garnishes of your choice. Rafe suggests sour cream, chives, dill, red onions, capers, and hard-boiled eggs.

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Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Drink Your Way Through the Vice Presidential Debate

By
Kylie Thomas
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0
A cocktail for Gladiator II, bright red in a coupe glass on a white background

It’s time for the vice presidential debate, which means it’s time to make a cocktail or two to get you through 90-minutes of political arguing, nonsense, and (if we’re lucky) insight into which candidate will succeed in November. Thankfully, we’ve got just the incentivizing recipes to help you be a good citizen and watch the whole debate. You could even make a different cocktail for everyone and devise a debate drinking game. Either way, sipping these beverages should help soothe your nerves. And trust us, you’re going to want to take advantage of any way to relax after hearing Tim Walz and J.D. Vance go head-to-head. 

TABLE Magazine reminds you to please debate responsibly! 

When and Where Can I Watch the 2024 Vice Presidential Debate?

CBS will host the vice presidential debate on Tuesday, October 1 at 9 p.m. ET. While the debate will take place in New York City, there will be no live audience for this debate, much like the last presidential debate. This time around we have moderators Norah O’Donnell, anchor for CBS Evening News and Margaret Brennan, Face the Nation moderator and CBS News chief foreign affairs correspondent. Those watching at home can view the debate on CBS, ABC, Paramount+, CBS News 24/7, CBSNews.com, and YouTube.

Recipes to Drink Your Way Through the Vice Presidential Debate

PainKiller Cocktail

Two white yellow frozen drinks in tall, skinny glasses, PainKiller Cocktail

The PainKiller Cocktail is a completely relevant preparation for watching any political debate. This boozy mix of rum and fresh fruit juices is refreshing and hard-hitting. Plus, with the bright color of this cocktail, you’ll head into the debate bright-eyed and smiling (which will most likely diminish quickly but it’s a good start). 

Bleeding Heart Cocktail

In a cocktail glass sits a redish beverage with lemon slices inside.

Whether you see it as a good or bad thing, we’re sure the term “bleeding heart” will be thrown around at some point during this vice presidential debate. Our Bleeding Heart Cocktail uses Gruet wine for an elevated experience. Or, you can drink the rest of the bottle of wine after the doom and gloom has set in around the delivery of the second question. 

Stealing the Moonlight Simple Pink Cocktail

A pink cocktail with a flower floating at its center on a black background

This cocktail may be called Stealing the Moonlight but for tonight’s purposes, we’ll consider it Stealing the Spotlight instead. It’s an easy mix of your favorite tequila and a homemade rose vanilla syrup. We challenge you to take a sip every time one candidate interrupts the other and steals the spotlight. Just be careful not to finish your whole glass before the first topic is over. 

Godzilla x Kong: The New Empire Cocktails

Kong and Godzilla figurines standing next to cocktails. One in a rocks glass and the other in a coupe with a deep purple background and a peeling black surface.

Much like the famous showdown between Walz and Vance, Godzilla and King Kong have longstanding beef. You have your choice between our Godzilla or King Kong Cocktails (we’ll let you decide which candidate is which creature). The Kong one is a little tart and a little sweet with a hint of spice behind it. On the other hand, the Godzilla Cocktail is bold and spicy with complex profiles from the sake and spicy ginger simple syrup. 

Cousin Eddie’s Trailer Fuel

A red can of beer pours into a glass of Cousin Eddie's Trailer Fuel surrounded by snow and trees and garnished with a lime wheel.

Something about this cocktail inspired by Cousin Eddie from National Lampoon’s Christmas Vacation just makes sense in this article. The combination of a cheap beer with a shot of tequila, a bit of agave syrup, and lime, seems like a drinkable version of this debate. A.K.A, it’s not the greatest thing ever but we’ll work with what we have (sound familiar?).

Smoking Gun Mezcal Smoky Cocktail

A mezcal cocktail on a black background, garnished with an orange slice

What will be the smoking gun of the vice presidential debate…otherwise known as the point that solidifies which candidate you will be voting for. Will it be when issues of education and the economy come up? What about world affairs and gun control? Or, maybe we’ll just let our Smoking Gun Cocktail take the lead so you don’t have to make any quick decisions. Enjoy its smoky flavor of mezcal swirled into rich whiskey and orange bitters. 

Appetite for Destruction Cocktail, Inspired by Guns N’ Roses

Two light purple cocktails with smoke and skull ice cubes on a black background

With great power, like that of being voted vice president, comes great responsibility. Hence why we’re sure hoping these two candidates don’t have an Appetite for Destruction. Take the power out of their hands and into your own with this vibrant and delicious cocktail. A mix of Empress 1908 Indigo Gin and acidic lime juice gives this cocktail its unforgettable color, possibly even more unforgettable than this debate. 

Rage, A Cocktail for Gladiator II

A cocktail for Gladiator II, bright red in a coupe glass on a white background

It’s tough to stay calm in a debate both as one of the opponents and as the audience. Let your anger fly with our Rage Cocktail. The best part? You get to set this glass on fire as a visual representation of what’s happening on television. But, the sweet and spicy trade off of high proof rum and vanilla fig syrup is another reason to shake up this cocktail. 

Gold Medal Cocktail for The Olympics

A cocktail glass sits on a white background with a fizzy Gold Medal drink inside and a sprig of rosemary on top.

And finally, there has to be a winner at the end of the debate. We’ll let you award this citrusy Gold Medal Cocktail to whoever you think deserves it. You may even award it to yourself for sitting through 90-minutes of political blather. Just be sure to top it off with champagne for a true celebratory beverage. 

Story by Kylie Thomas

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Spiced Pistachio Mooncakes

By
Abdul Rafay
-
0
Delicate and flavorful mooncakes filled with a delightful blend of spiced pistachios, capturing the essence of traditional and festive Asian cuisine.

Spiced Pistachio Mooncakes are full of fall and winter flavors with a slightly spiced, nutty filling and tender dough. This traditional Chinese treat gets an upgrade with the use of pistachio. It makes our mooncakes a bit sweeter, infusing them with a buttery, rich, earthy flavor. Plus, the additions of cardamom, cinnamon, and nutmeg bring baking spices even further into this indulgent treat.

What are Mooncakes?

Mooncakes are typically prepared and served as part of the Chinese Mid-Autumn Festival, which is held on the 15th day of the 8th month of the lunar calendar. They are considered a delicacy and are most often sweet, dense, and meant to be shared. Usually you’ll find them with a red bean paste or lotus seed filling though they can be made savory as well with ingredients like ham. You should eat your mooncakes when the moon is at its fullest and brightest. Just be sure to share them with your family and neighbors, because, after all, the whole point of mooncakes is to bring the community together during times of high energy.

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Delicate and flavorful mooncakes filled with a delightful blend of spiced pistachios, capturing the essence of traditional and festive Asian cuisine.

Spiced Pistachio Mooncakes

  • Author: Anna Franklin
Print Recipe

Description

A staple of Chinese mid-autumn celebrations, think soft pillowy dough and a nutty spiced pistachio filling.

Ingredients

Scale

For the dough:

  • 2 ½ cups all-purpose flour
  • 1/2 cup canola or other neutral-flavored oil
  • 1/2 cup honey
  • 1 tsp alkaline water

For the filling:

  • 1 ½ cups roasted pistachios
  • 1/4 cup honey
  • 2 tbsp coconut oil
  • 1/4 tsp salt
  • 1/4 tsp cardamom
  • 1 tbsp cornstarch
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

For the egg wash:

  • 1 large egg
  • 2 tbsp water

Instructions

  1. Make the dough: In a large mixing bowl, combine the flour, canola oil, honey, and alkaline water. Form the dough into a thick disc, wrap it in plastic, and allow it to rest at room temperature for 45 minutes.
  2. Make the filling: In the bowl of a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch, salt, and spices, and continue to pulse a few more times. The filling should be a little crumbly but stick together when pressed.
  3. Divide the disc of dough into 24 equal pieces. Roll each piece into a smooth ball. Working with one piece at a time, flatten a dough ball with your palm and roll it into a 3-inch round.
  4. Center a ball of filling on the round. Bring the edges of the dough up around the filling to form a smooth ball.
  5. Place a ball in the mold and press the plunger down to apply pressure, but take care not to press too hard. Gently release from the mold and return to the baking sheet. Repeat with remaining dough and filling to form all 24 mooncakes.
  6. Bake mooncakes until the edges are lightly golden brown, 9-11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and tap water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until deep golden brown, 10 minutes.

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Story, Recipe, and Styling by Anna Franklin
Photography by Dave Bryce

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Ricotta Gnocchi with Roasted Green Chile

By
Kylie Thomas
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0
Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Gnocchi gives chefs a way to combine a classic pasta style with unique flavors to create a whole new dish. This Ricotta Gnocchi recipe with Roasted Green Chile blends delectable ricotta and parmesan cheeses with savory, fresh green chiles. Between the bold heat and fresh creamy cheese, it’s a great choice for an upscaled dinner experience.

The History of Gnocchi

When you homemake something, you become a part of its larger story, connected to tradition. As you hand-make this ricotta gnocchi recipe, you’re creating something that has existed since Roman times. The name Gnocchi likely comes from the Italian word nocchio, meaning “knot in the wood,” a nod to the pasta’s shape. The ancient Romans were the first to make this now-beloved Italian pasta, using semolina flour to make light, fluffy pockets with a variety of fillings. They say every culture has a dumpling, and gnocchi are the Italian spin on it, with potato gnocchi then originating in the North of Italy through the Spanish bringing potatoes to Europe. In Venice, there’s even a “Gnocchi Friday” celebrated as a final indulgence on the last Friday before Lent.

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Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Ricotta Gnocchi with Roasted Green Chile

  • Author: Gabe Gomez
Print Recipe

Description

Delightful homemade gnocchi.

Ingredients

Scale

For the Gnocchi

  • 1 cup ricotta cheese (whole milk)
  • 1/2 cup parmesan cheese (grated)
  • 1/4 cup freshly roasted green chiles, finely chopped
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups all-purpose flour (plus extra for dusting)

For the Green Chile Sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup roasted green chiles, chopped
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Parmesan cheese for serving
  • Fresh parsley chopped for garnish

Instructions

For the Gnocchi

  1. In a mixing bowl, combine the ricotta cheese, parmesan cheese, green chiles, egg, salt, and black pepper. Mix until the ingredients are well combined.
  2. Slowly add the all-purpose flour, about 1/2 cup at a time, thoroughly mixing after each addition. The dough should come together and have a slightly sticky consistency.
  3. Dust a clean work surface with flour. Turn the dough onto the floured surface and gently knead it for about a minute until it forms a smooth ball. Do not to over-knead.
  4. Divide the dough into 4 equal portions. Take one portion and roll it into a long rope with a diameter of approximately 1/2 inch.
  5. Using a sharp knife, cut the rope into bite-sized pieces. Repeat this process with the remaining portions of dough.
  6. Use the back of a fork to create ridges on the gnocchi pieces. This helps the sauce adhere better to the gnocchi.
  7. Place the cut gnocchi on a baking sheet lightly dusted with flour to prevent sticking.

For the Green Chile Sauce

  1. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and chopped roasted green chiles. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
  2. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook until it slightly thickens.
  3. Season the sauce with salt and pepper.

Cooking and Serving

  1. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They will rise to the surface when ready.
  2. Transfer the cooked gnocchi to the skillet with the sauce using a slotted spoon. Gently toss the gnocchi and coat evenly with the sauce.
  3. Plate the ricotta gnocchi with a touch of parmesan cheese and parsley.

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Recipe by Gabe Gomez
Photography by Dave Bryce

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