Gnocchi with _________ Butter Sauce

The other day I was looking for a really light dinner option. I had bought some gnocchi a while ago and found it hiding in the back of my pantry. I have only made gnocchi a couple other times in the past and Josh hasn't been the biggest fan. I, on the other hand, really enjoy it. Well this time I was able to win Josh over. I made this new recipe but with a few modifications. The recipe calls for sage, in fact the name of the recipe is supposed to be "Gnocchi with Sage-Butter Sauce" but I didn't have any sage so instead I substituted in Italian Seasoning. When Josh tasted the finished product he suggested I toss in a bit of chopped pepperoni (one of Keller's favorites.) I took his advice and in the end it tasted like gnocchi pizza. Add a bowl of fruit on the side and in ten minutes you have a simple and tasty dinner. 

Note the recipe title change. To us, this is now "Gnocchi with Italian-Butter Sauce" but maybe you'll find another substitute for sage that will be just as great. And if you do, be sure to share!

Gnocchi with Italian-Butter Sauce

2 (12 ounce) packages potato gnocchi

1/4 cup butter

1 clove garlic, minced

1 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

1/4 cup chopped pepperoni

Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.

Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the Italian seasoning and salt for a few seconds, then add the cooked gnocchi.

Toss gently with 1/4 cup of Parmesan cheese, pepperoni and the pepper.

Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Oops, I can't remember where I found this recipe. I'll have to look it up and get back to you. 

Baked Macaroni and Cheese

Good bye Kraft, Hello Alton Brown. After making this recipe the first time, I vowed never to make Kraft Mac and Cheese again. But Kraft is so easy, you say? I beg to differ. Last night I made this recipe while listening to my toddler talk non-stop about his cars, stopping to give the pacifier back to my screaming baby--repeatedly, pausing to add more wood to the fire and letting the dog out to do her business. On a unrelated note, I was sporting an awesome side ponytail the entire time. :)

Ingredients

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Recipe courtesy of Alton Brown