vegetarian recipe

Ricotta Gnocchi Recipe

by Anne Maxfield on July 11, 2013

Accidental Locavore Ricotta Gnocchi With Garlic ScapesThis is a great gnocchi recipe (are there bad gnocchi recipes?) the Accidental Locavore made and is using courtesy of The Vermont Farm Table Cookbook by Tracey Medeiros. It’s easy, just remember with gnocchi, less is more, so handle it as little and as lightly as possible. Serves 4.

• 4 teaspoons salt
• 2 cups (1 pound) whole-milk ricotta cheese, preferably homemade
• 2 large eggs, lightly beaten
• 2 ounces Parmigano-Reggiano cheese, grated, plus extra for serving
• 1 tablespoon chopped fresh thyme or tarragon, plus extra for garnish
• ½ teaspoon grated nutmeg (optional)
• 1 ¼ cups all-purpose flour, plus more for working the dough
• ¼ cup extra-virgin olive oil
• 1 cup heavy cream
• 4 tablespoons (2 ounces)unsalted butter
• 4 fresh sage leaves, finely chopped
• Salt and freshly ground black pepper

Accidental Locavore Ricotta GnocchiLightly oil a baking sheet and set aside. Bring 6 quarts of water and 1 tablespoon salt to a boil in a large stockpot.
In a medium bowl, stir together the ricotta, eggs, Parmigano-Reggiano, thyme, nutmeg, and the remaining 1 teaspoon salt. Add the flour and stir until a wet and sticky dough begins to form. Turn out onto a floured surface and knead until the dough just comes together. Cut the dough into 8 equal pieces and set aside on a lightly floured baking sheet.
Lightly flour a clean working surface and roll each piece of dough into a 1/2“-thick rope. Cut each rope into 1” pieces. Add the gnocchi, two ropes at a time, to the boiling water. Cook until the pasta has floated to the surface, about 2 minutes per batch. Using a small sieve or a slotted spoon, transfer the gnocchi to the prepared baking sheet. Repeat with the remaining gnocchi. Spread the gnocchi out on the baking sheet and let cool until ready to use.

To make the sauce: Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until hot. Add half the gnocchi and sauté, lightly tossing, until golden brown. Transfer to a large bowl and cover to keep warm. Repeat with the remaining 2 tablespoons oil and remaining gnocchi.
Reduce the heat to medium and add the cream, butter and sage to the skillet. Cook until the sauce reduces slightly, about 5 minutes, then pour over the gnocchi and toss to coat. Season with salt and pepper to taste. Sprinkle the gnocchi with chopped thyme and serve with additional Parmigano-Reggiano cheese.

My Verdict (and my version): I’m prejudiced because I love gnocchi! These were really good and a different way of making them – browning after cooking. I had garlic scapes from my garden and a bunch of portobello mushrooms, so after browning the gnocchi, I added the butter and sautéed the scapes and mushrooms (both coarsely chopped) and a couple of thyme sprigs before adding the cream. Then I tossed the gnocchi in the pan with the reduced cream and served it – delicious!
The other thing I did differently, was to make and cut all 8 ropes of dough and then boil them. I used a big hotel pan lined with parchment to hold the cut gnocchi. Because gnocchi cooks so fast, it just seemed a little tricky, timing-wise, to be cutting in batches while the gnocchi were cooking, but if you’re more coordinated than I am, go for it! And (don’t tell my husband) I added a lot more salt to the water than the recipe calls for, since I’ve been told that all pasta water “should taste like the sea.” Tracey says you can make the gnocchi, cook them, cool them and freeze them and that’s exactly what I’m going to do, using the rest of my ricotta.



Grilled Corn Salad

by Anne Maxfield on September 13, 2012

Accidental Locavore Corn SaladAs much as everyone loves corn on the cob, there does come a time, later in the summer, when a little variety is welcome. This is a great side dish salad, adapted from Food & Wine. I served it with some grilled pork chops, but it would work with just about anything. Serves 4.

Grilled Corn Salad

  • 4 large ears of corn, shucked (about 2 ½ cups)
  • olive oil
  • salt and pepper to taste
  • 1/2 small red onion, thinly sliced
  • 2 1/2 tablespoons lime juice
  • 1 teaspoon maple syrup
  • 1 jalapeno, seeded and thinly sliced
  • 3 tablespoons mint leaves, coarsely chopped
  • 3 tablespoons parsley, coarsely chopped
  • 3 tablespoons cilantro, coarsely chopped

Heat a grill or grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning until cooked and charred in spots, about 12 minutes. Let cool.
Meanwhile, in a small bowl, combine the onion and lime juice and let stand 10 minutes. Add the syrup, jalapeno, 2 tablespoons olive oil, salt and pepper and mix well.
Working in a large bowl or on a cutting board, cut the kernels off the cobs (you want chunks here). Add the onion dressing, mint, parsley and cilantro, and toss. Serve and enjoy!

My verdict: This was a great, fresh side dish! I made it on a grill pan and it came out fine. It would probably be even better on a charcoal grill. I used the maple syrup, but am not sure how necessary it is.

Wondering how some cheese (feta or a Mexican queso fresco) would be.

I find cutting the kernels off of corn more difficult in a bowl, but if you don’t want to be cleaning corn up, it’s neater that way. The Barefoot Contessa just shared her way of cutting corn. She cuts off the bottom so it will stand tall and puts a clean dishtowel on the counter so you can just gather up any strays. Save the cobs and freeze them for corn chowder later on in the fall.



Baked Aparagus Fries-Side Dish Recipe

by Anne Maxfield on May 24, 2012

Accidental Locavore Trout With AsparagusThe Accidental Locavore tried a recipe for asparagus fries (that aren’t even fried) to mixed results recently. Here’s the recipe adapted from spoonforkbacon and I’d love to know what you think. The prep time is a little long, depending on how many you’re doing, however it’s easy (but messy). Try to use one hand for the dredging and dipping and keep the other clean and dry for other tasks. From start to finish it will take less than an hour and feeds 4.


  • 1/2 cup Parmesan cheese
  • 1 cup panko bread crumbs
  • 1lb asparagus, washed and cut in 4″ pieces
  • 3/4 cups flour
  • 2 eggs, lightly beaten
  • salt and pepper to taste
  • olive oil


Accidental Locavore Asparagus FriesStep 1
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper. Mix Parmesan cheese, bread crumbs, salt and pepper together in a shallow bowl. Place flour in another shallow bowl. Place beaten eggs in a third shallow bowl. Dredge the asparagus spears in flour and shake off excess (not much flour will stick, but that’s okay). Dip in egg and then in panko mix. Make sure spears are thoroughly coated with crumbs. Place on cookie sheet. Lightly drizzle with olive oil.
Step 2
Bake for 15-20 minutes until golden brown. Season with salt and pepper. Serve and enjoy!


The verdict: Frank really liked them and thought they’d be a great hors d’oeuvre with a dipping sauce. Try mayo thinned out with a little lemon and some cumin.  This time of year asparagus are so good, I’d rather (toss them in olive oil or mayo and) grill them. However, if you’re serving some fussy eaters, this is a good way of sneaking a veg in. What do you think?





{ 1 comment }

Quick Chickpea Salad Recipe

by Anne Maxfield on March 29, 2012

Accidental Locavore Chickpea SaladChickpea salad. Easy and delicious.

Last week the Accidental Locavore met a friend at French Roast for lunch. With my lamb sandwich, there was a great chickpea salad.

We gobbled it down and tried to figure it out. Turns out to be super easy to make and so good!

This will feed two hungry people as a side salad and can be made in about 10 minutes.

  •  1 can chickpeas, rinsed and drained
  • ½ cup good olive oil
  • Juice of 1 large lemon or to taste
  • ½ teaspoon salt or to taste
  • ¼ cup fresh mint, chopped
  • ¼ rind of preserved lemon or zest of ½ lemon
  • 1 small garlic clove, finely minced or put through a garlic press (optional)
  • 1/4 cup parsley, chopped (optional)

In a small bowl mix all together, serve and enjoy!

My Verdict: This is a super easy salad to throw together. I’ve started soaking and cooking my chickpeas because the flavor is so much better than the canned variety, then I just bag them and toss them in the freezer. I’ve also been making my own preserved lemons for a while, they’re great to have in the fridge and like the chickpeas, are simple, just a matter of having a little time to do them. If you’re in a hurry the canned chickpeas and regular lemons are fine. The flavors will intensify if you let it sit out for an hour before serving.