By Ally Mawhirter @tzimmesandcitrus

Sponsored by Tuscanini

When it comes to high-end, kosher Italian cuisine, Tuscanini is the authority. They offer authentic made-in-Italy foods with the highest quality ingredients for a real taste of Italy, enjoyed in the comfort of your own home. Tuscanini makes Italian cooking a breeze with essentials like pastas, tomato sauces, and olive oil, all the way to delicious olive oil cured tuna, high quality olives and elegant chips and crackers to make an amazing grazing board. 

All Tuscanini products have an unmistakable, authentic flavor, and the new Tuscanini Cauliflower Gnocchi and Mini Potato Gnocchi are no exception. They cook in just three minutes, and I love the variety! Traditionally, gnocchi are boiled, but they can be cooked in so many different ways to expand your 9 Days meals and add some Italian inspiration to your dinner routine. Who else should we trust to offer this product but real Italians, right? 

Check out these delicious recipes using Tuscanini Cauliflower and Mini Gnocchi to transport your kitchen straight to Italy- perfect for the 9 Days! 

1. One-Pot Baked Gnocchi ala Vodka

Who doesn’t love a creamy vodka sauce? This one-pan meal has the same comforting feelings of a baked pasta but made a bit lighter thanks to Tuscanini Cauliflower Gnocchi. Using an oven-safe pan or pot cuts down on dishes and keeps this recipe weeknight friendly. You build the sauce in the pan, stir in the uncooked gnocchi, top with cheese, and bake until golden and bubbly. The gnocchi cook gently in the sauce and have the perfect tender and chewy texture. Don’t skimp on the fresh basil – it adds such a great pop of color and flavor! 

Ingredients:
1 tablespoon olive oil
1 small shallot, finely minced 
3 cloves garlic, finely minced
kosher salt, to taste

black pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup vodka 
3 tablespoons tomato paste
28 ounces tomato puree 
1/4 cup heavy cream 
1 package Tuscanini Cauliflower Gnocchi
1/2 cup fresh mozzarella 
1/4 cup grated parmesan
fresh basil, for garnish 

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.

2. Heat a large oven-safe pot or skillet over medium heat and add olive oil. When oil is hot, sauté shallots, garlic, a pinch of salt and pepper, and dried herbs for five to seven minutes until softened. 

3. Slowly add vodka and stir gently to combine. Let vodka simmer and reduce until one-fourth its original volume. Stir in tomato paste and tomato puree and simmer for 10 to 15 minutes.

4. Stir in gnocchi, top with fresh mozzarella and parmesan. Turn off the heat and transfer the pan to the oven. Bake for 10 to 15 minutes until the cheese is bubbly. Garnish with fresh basil and serve.

2. Sheet Pan Tuscan Gnocchi and Vegetables

Did you know you don’t have to boil gnocchi? Roasting gnocchi in the oven gives them a deliciously crisp edge and a tantalizing golden-brown color. Sheet pan meals are a busy weeknight’s best friend, and Tuscanini Cauliflower Gnocchi pairs so well with fresh summer vegetables and lots of greens. Feel free to substitute your favorite vegetables but be sure to cut everything to a similar size so they cook evenly. I added mushrooms for that “meaty” texture we all crave during the 9 Days.

Ingredients:

1 package Tuscanini Cauliflower Gnocchi
2 pints cherry tomatoes, halved
8 ounces mushrooms, thinly sliced 
3 tablespoons olive oil
kosher salt, to taste

black pepper, to taste 
2 teaspoons Italian seasoning 
2 cups fresh arugula or spinach 
1/4 cup fresh basil 
grated parmesan, for serving 

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or nonstick spray.

2. Add gnocchi, cherry tomatoes, and mushrooms to the pan. Toss with olive oil, a pinch of salt and pepper to taste, and Italian seasoning until evenly combined. Spread into a single layer and roast for 30 minutes, tossing once halfway through the cook.

3. Remove the pan from the oven and stir in arugula and basil. Top with parmesan and serve. 

3. Creamy Green Gazpacho with Crispy Gnocchi Croutons

Cold soups are amazing to serve in the heat of summer! This Creamy Green Gazpacho is a great no-cook appetizer or light summery meal that’s full of zingy fresh flavors. Tuscanini Mini Gnocchi make the perfect crunchy croutons when roasted with some olive oil and spices. I love this recipe because the gnocchi croutons keep very well, so this is a good dish to make ahead of time. 

Gnocchi Croutons:

1 package Tuscanini Mini Gnocchi
3 tablespoons olive oil
kosher salt, to taste

black pepper, to taste
2 teaspoons zaatar 
1/2 teaspoon chili flakes 

Creamy Green Gazpacho:

1 pound hothouse cucumbers, seeds removed
1 pound tomatillos, husks removed and rinsed
2 avocados, pits removed 
1 jalapeno, seeds removed 
1 small shallot, peeled
1 clove garlic
1/4 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup olive oil 
1/4 cup rice vinegar
1/4 cup water 
kosher salt, to taste

black pepper, to taste

Prepare the Croutons: 

1. Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with nonstick spray.

2. Toss gnocchi with olive oil, a pinch of salt and pepper, zaatar and chili flakes until evenly combined. Spread on the sheet pan in an even layer and roast for 15 to 20 minutes until gnocchi are browned and crispy. 

Prepare the Gazpacho: 

1. In a large blender, combine all ingredients and blend on high for two to three minutes until smooth. Taste and adjust seasoning if needed.

2. Chill for two to three hours before serving with gnocchi croutons.

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All of these recipes are thoroughly tested to ensure maximum deliciousness with that special Italian flair! I will definitely be stocking plenty of Tuscanini Cauliflower Gnocchi and Tuscanini Mini Gnocchi in my pantry for the Nine Days and for future easy weeknight meals.

I’m so excited to use these amazing products and come up with some more gnocchi creations!