Pork and Potato Dumplings with Creamy Smoked Paprika Sauce

Rocco cheats in this recipe by using packaged potato gnocchi for the dumplings.  Still awesome.
Also, I would recommend, if you have any of the sauce left, to use it within the next couple of days for chicken.  It does not keep terribly long.

Ingredients

2 tbsp vegetable oil
1 1/2 pounds boneless pork chops (about 4-6)
salt
pepper
1 1/2 pounds fresh potato gnocchi (sold in packages in the pasta aisle)
4 tbsp unsalted butter
1 large onion, sliced thin
1 tbsp plus 1 tsp sweet smoked paprika (also called pimenton)  (I used regular paprika, works just as well)
1 1/2 cups sour cream
1/3 cup chopped fresh chives

Directions

1.  In a large cast iron skillet, heat vegetable oil over high heat.  (I had to reduce to medium-high: know your burners.)  Season pork chops with salt and pepper; add to the pan.  Cook until golden brown and just cooked through, about 4 mins per side.  Remove from pan; cover lightly with foil to keep warm.  Turn heat down to medium-high.

2.  While pork is cooking, bring a stockpot of salted water to a boil and cook gnocchi according to package directions.  Reserve 1/2 cup of the cooking water when gnocchi are done.

3.  After pork chops are cooked, add butter to the pan over medium-high heat.  When butter is hot, add onion.  Season with salt and pepper.  Cook, stirring occasionally, until onions are tender are caramelized, about 12 mins.

4.  Add the paprika, sour cream, and reserved gnocchi cooking water to the pan; toss to coat.  (Or stir, because I sure as heck can’t toss in a cast-iron pan).  Stir in chives; season to taste with salt and pepper, if necessary.

5.  Serve porks chops with gnocchi mixture.

Stuffed Shells

A recipe I found on 101 Cookbooks…it is absolutely delicious, and the combo of ricotta and lemon in the filling is AWESOME.

Stuffed Shells

 

Ingredients

zest of one lemon

Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced

25-30 jumbo dried pasta shells

Directions

Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Let cool.

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.

Cook the shells according to package instructions in well-salted water – until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands – see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

Serves 4 – 6.

Prep time: 30 min – Cook time: 45 min