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          Prep Time:5minutes                                 minutes

  Cook Time:20minutes minutes

  Total Time:25minutes minutes

             Servings:4 People

Ingredients :-

▢1 pound Yukon gold baby potatoes cut into one inch pieces

▢2 Tablespoons olive oil

▢1/2 Tablespoon Italian Seasoning

▢3 cloves garlic minced

▢salt and pepper

▢1/4 cup shredded parmesan

▢chopped parsley for garnish

Instructions :-

Cut potatoes in quarters using a sharp knife about 1 inch pieces.

In a medium sized bowl combine the potatoes, olive oil, Italian seasoning, garlic, salt, pepper and Parmesan Cheese.

Add to the basket of your air fryer. Cook at 400 degrees for 10 minutes. Toss the potatoes in the basket and continue to cook for 8-10 minutes or until tender and crisp. Garnish with chopped parsley.

Ingredients:-

Yield:4 servings

2tablespoons extra-virgin olive oil, plus more as needed

2(12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi

¼cup unsalted butter

4garlic cloves, thinly sliced

¼teaspoon red-pepper flakes, plus more for serving

Kosher salt and black pepper

2pints small tomatoes, such as cherry, grape or Sungold

¼cup thinly sliced or torn basil leaves (optional), plus more for serving

8ounces fresh mozzarella, cut or torn into ½-inch pieces

Preparation:-

Step 1

Heat the broiler with a rack about 6 inches from the heat source.

Step 2

In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.

Step 3

Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1½ teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.

Step 4

Add the seared gnocchi and ¼ cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

 Creamy Chorizo:- GnocchiCreamy chorizo gnocchi is a quick, easy and super tasty comfort meal. Ready in just 20 minutes, this gnocchi and chorizo recipe is the perfect quick lunch or light weeknight dinner.

                           Prep Time:5 minutes

                          Cook Time:15 minutes

                          Total Time:20 minutes

Ingredients:-

500 g (17.5 oz) gnocchi

1 tablespoon olive oil

100 g (3.5 oz) chorizo, cut into small pieces

1 medium shallot, diced

1 red bell pepper, diced

2 large garlic cloves, finely chopped

¼ teaspoon red chilli flakes

75 ml (⅓ cup) dry white wine

1 tablespoon tomato paste

100 g (3.5 oz) cream cheese

100 g (3.5 oz) baby spinach

30 g (⅓ cup) grated Parmesan

Salt and pepper to taste

Instructions:-

Heat the olive oil in a large pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crunchy.

Add the shallot and red bell pepper and continue to cook for 3 more minutes, stirring occasionally, until the veggies soften.

Meanwhile, bring a large pot of water to a boil, salt it generously and cook the gnocchi according to the instructions on the package.

Back to the pan, stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.

Pour in the wine and cook for a minute until the alcohol evaporates, then stir in the tomato paste.

Take out half a cup of water from the pot the gnocchi are cooking into. Add the cream cheese and the gnocchi water and stir until you get a smooth, creamy sauce. Add some extra water as needed if it looks too thick.

Stir in the baby spinach and allow the sauce to simmer for 1-2 minutes until it wilts. Add the cooked gnocchi and toss to smother them in the sauce.

Stir in the grated Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like. 

Ingredients:-

Ingredients:-

1 16-ounce bag frozen cauliflower florets (about 5 cups fresh works, too)

2/3 cup flour

1 teaspoon salt

Instructions:-

 Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.

Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! We want all that water out.)

Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.

Place dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into little gnocchi pieces.

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a splash of water at the end to steam – this ensures that the gnocchi will finish cooking through the inside.

Add your sauce to the pan with the gnocchi. Toss to combine. Mwah!

             Servings: 6 servings

         Prep:-15minutes minutes

        Cook:-35minutes minutes

Ingredients:-

2 Tbsp olive oil, divided

1 lb lean ground beef

1 1/2 cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic, minced (1 Tbsp)

3 (8 oz) cans tomato sauce

2 14.5 oz cans low-sodium chicken broth

1/2 cup water, then more as desired

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper

1 cup dry ditalini pasta

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese , for serving

3 Tbsp minced fresh parsley

Instructions:-

Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 

Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 

Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 

Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 

Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 

Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 

Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

         Prep Time: 10 minutes                 Cook Time: 20 minutes  

         Total Time: 30 minutes  

          Yield: 2 to 3 servings

Description:-

This cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients. Feel free to double the recipe if you would like to use a full package of pasta!

Ingredients:-

8 ounces uncooked pasta (I recommend bucatini)

2 tablespoons butter, diced into 1-tablespoon chunks*

1 teaspoon freshly-ground coarse black pepper*

2 ounces finely-grated Pecorino-Romano cheese

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Instructions:-

Boil the pasta water. Fill a large stockpot about halfway full of water (roughly 3 quarts) and bring it to a rolling boil. Generously season the water with fine sea salt (about 2 tablespoons).

Bloom the pepper. Meanwhile, as the pasta water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat. If you have an electric stove, you’ll want to remove the pan from the hot burner entirely.

Cook the pasta. Add the pasta to the boiling water and cook, stirring occasionally, until it is just barely al dente.

Toss the pasta. Use tongs* to quickly transfer the pasta directly to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta briefly to combine. Add in half of the cheese and toss the pasta briefly to coat. Add in the remaining half of the cheese and continue tossing the pasta, adding in a few extra tablespoons of starchy pasta water if needed to thin out the sauce, until the cheese is melted and forms a smooth and glossy sauce.

Serve. Serve the pasta immediately, garnished with an extra twist of black pepper and/or extra Pecorino if desired. This pasta is definitely best served hot out of the pan, so please enjoy it right away!