Spinach Gnocchi and Sausage in Tomato Sauce

Ingredients

€        1 Lb. Spicy Stadium Sausage (pork)

€        1 Tbls. EVOO (extra-virgin olive oil)

€        2 Small Shallots, finely chopped

€        4 cloves Garlic, minced

€        1/4 Cup Dry white wine

€        1 Can (28 ounces) whole plum tomatoes with juice, crushed by hand

€        1 can (14 1/2 ounces) tomato sauce

€        1 Tsp. of Ground Basil

€        ½ Tsp. crushed Red Pepper flakes

€        Coarse salt and freshly ground pepper

€        Spinach Gnocchi

€        Thinly shaved parmesan cheese, for serving           

Directions

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with black pepper. Remove from heat; cover to keep warm.
2. Bring large pot of salted water to a boil; add the gnocchi and when they rise to the top (after about 2 minutes), continue to cook until tender, one minute.  Drain in colander or transfer gnocchi with a slotted spoon to pan with sauce. Simmer for 10-15 minutes.  



Halloween Dinner - Garlic Sausage Gnocchi

Garlic Sausage Gnocchi II is a revision of my original Sausage Gnocchi uses Garlic Sausage and FRESH Organic Tomatoes to create the tomato sauce and adds a touch of Mozzarella cheese. It’s quick and easy and tasty…serves 3-4.
Ingredients
1 Lb. Pkg. Potato Gnocchi
3 Medium Diced Tomatoes
1 – 1 ¼ Lb. Garlic Seasoned Italian Sausage (4 links)
½ chopped large Sweet Onion

Italian seasoning (A strong Tsp each of basil, oregano, cumin)
Water
½ Tsp. Fresh Ground Sea Salt
1 Tsp. Granulated Sugar
1 ½ Tsp. Parsley
Extra Virgin Olive Oil
1 cup Shredded Mozzarella Cheese
Grated Romano/Parmesan cheese (for topping)

Preparation
1. Fire up the Egg to FULL FLAME on extended ring with Grid.
2. In a 4 Qt. Pot bring lightly salted water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3. Dribble a splash of water into the 4 Qt. pot and cook onions until they are transparent.
4. Add the tomatoes and 8 oz. of Tomato Sauce, stir in the spices and bring to boil, stirring frequently.

5. Remove from heat and cover for 10 minutes then add Gnocchi to tomato sauce and recover pot.

6. In a Cast Iron Skillet heat EVOO over high heat and the sausage (links rolled into approximately 1 tablespoon in size and cook until browned throughout.

7. Dump the tomato sauce/gnocchi into the skillet and stir constantly. Bring skillet contents to a boil.

8. Add mozzarella cheese and stir until melted the remove from heat and let set for 5 minutes.

9. Dump into a service dish or Paella pan, sprinkle lightly with Parmesan cheese and serve immediately.

13 Minutes to the perfect pizza!

Yes Virginia you CAN cook a pizza on the grill!

Ingredients

• 1 can - Pillsbury Regular Pizza Dough

• 12 oz. Pre-cooked Chicken Breast (shredded)

• EVOO

• Garlic Ranch Peppercorn Salad Dressing

• ½ Small Red Onion (diced)

• 3 Roma Tomatoes (paper thin slices)

• 2 cups – Finely Shredded Mozzarella Cheese
• 1 cup – Finely Shredded Parmesan Cheese

• 10-12 Baby Artichoke Hearts (quartered)

• 1 Tbsp. – Basil (fresh if you have it)

Preparation
1. Preheat BGE to 450 degrees (dome) with plate setter legs down on fire ring and pizza stone.
2. Roll out dough into 13 inch round on a piece of parchment paper
3. Sprinkle small amount of EVOO on dough and spread
4. Squirt 3-4 Tbsp. dressing as Sauce and spread
5. Layer chicken, parmesan, garlic, onion, and tomatoes and finish by covering with mozzarella.
6. Place on Egg for 13 minutes, dome closed, remove, let rest for 3-4 minute and serve

Prime Rib and Tomato Basal Mozzarella Salad

Tonight's cook was quick and simple, Prime Ribs with Fresh Ground Sea Salt and Fresh Ground 4 kernel pepper and a Tomato Basal Mozzarella salad.

Tomato Basal Mozzarella Salad (Compliments your BGE main dishes)

Non-traditional tomato basal mozzarella salad with a twist…onions and mixed salad greens!

Ingredients

3 med Tomatos - Italian or Organic
6 Mozzarella balls - 1-1.5” balls (fresh)
12 oz. Mixed Greens - Vegetable lover’s pre-packaged salads provide a mixture of vegetables without the price of buying them individually!Olive Oil To-taste
Balsamic Vinegar Heavy
¼ Onion User preference but the more the better!
Croutons Optional
Taste Salt and Pepper Fresh Ground

Preparation DirectionsPlace 2 cups of mixed greens in medium bowl
Quarter the tomatoes and half each quarter
Slice mozzarella into 3/16” sections
Dice Onion
Mix tomatos and mozzarella, and onion
Drizzle small amount of oil from mozzarella onto mix
Add small amount of Olive Oil (to taste)
Add Balsamic Vinegar (heavy)
Mix and let set

Cooking DirectionsLet set for 20-30 minutes in refrigerator then serve. Actually, if you drain off some of the vinegar on salad leftovers, you can refrigerate and use the next day by adding some fresh lettuce…this is much better than it may sound.