Tag: rocco dispirito

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.

Tiny Meatballs and Tortellini with Broccoli Rabe

This is a recipe from Rocco DiSpirito‘s cookbook Rocco Gets Real, which, I’m happy to say, has fairly quick recipes that are easy to figure out.  This cookbook also uses packaged or canned stuff when appropriate, so the recipes aren’t as expensive as they could be.  Anyway, on with the recipe!

 

Ingredients

1 lb frozen mini meatballs
salt
pepper
2 – 13.5 oz jars of pasta sauce
1 – 16 oz package refrigerated cheese tortellini
1 bunch broccoli rabe, roughly chopped (broccoli rabe is also known as rapini)
1/3 cup basil (fresh chopped if you have, if not, enough dried to add to sauce)
1 cup grated Parmesan cheese

Directions

1.  Bring a stockpot of salted water to a boil.  Meanwhile, microwave meatballs in a large bowl until hot, according to package directions.  Add pasta sauce to bowl, cover with plastic wrap, and continue to microwave until sauce is hot, about 3 more min.

2.  Meanwhile, cook the tortellini according to the package instructions (in the boiling water, obviously).  About halfway through the cooking time, add the broccoli rabe to the water.  Continue to cook until tortellini are done and broccoli rabe is tender, about 3 mins.  Drain.

3.  Toss tortellini and broccoli rabe with the meatballs, sauce, and basil.

4.  Top with cheese and serve.

I will say that I almost like this recipe better without the meatballs, so it can be a great vegetarian option, too!

Two more recipes to come from Rocco, so stay tuned!