Cavatappi with Brussels Sprouts

I really like brussels sprouts..the funny part is that my Mom doesn't.  This is the reverse situation of a parent trying to get their child to eat vegetables.  So, I cut the spouts thinly and tossed them with pasta and she enjoyed these so much she wanted to take the leftovers home.  I got my Mom to eat brussels sprouts - Success!  This recipe isn't difficult, but I did use 4 pots/sauce pans to get it all cooked.  One other note - I added grilled chicken so my Dad would consider this a "meal".

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
Source: Cooking Light Nov 2012

Ingredients - Makes 4 servings
8 ounces uncooked cavatappi pasta

2 teaspoons unsalted butter

1/4 cup panko (Japanese breadcrumbs)

4 teaspoons olive oil

12 ounces Brussels sprouts, trimmed and thinly sliced

1 cup thinly sliced onion

1 teaspoon minced garlic

2/3 cup organic vegetable broth

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 ounces pecorino Romano cheese, shaved (about 1/2 cup)

2 tablespoons pine nuts, toasted

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.
2. 2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.
3. 3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.

Pumpkin Gnocchi with Butter Thyme Sauce

Recipe from the Colorado Colore A Palate of Tastes by the Junior League of Denver:

Pumpkin Gnocchi:
1 (15-ounce) can pumpkin
2 T. butter
1 1/4 cups flour
1 egg lightly beaten
1 egg yolk, lightly beaten
1 tsp. nutmeg
Salt and pepper to taste

For the gnocchi, combine the pumpkin and butter in a saucepan.  Cook over low heat until thickened, stirring frequently.  Remove from the heat.  Add the flour, egg, egg yolk, nutmeg, salt and pepper gradually, stirring constantly until a soft dough forms.  (note- I had to add more flour to get a true dough consistency)

Roll small batches of dough into long snake shapes (see picture) and then cut into individual gnocchi pieces.  Cut all the dough.  Bring the broth to a boil in a large stockpot.  Drop the gnocchi 12 at a time into the boiling broth.  Boil until they rise to the surface.  Remove the gnocchi to a bowl using a slotted spoon.  Repeat the process with the remaining dough.

Butter Thyme Sauce
1/3 cup butter
2 T. chopped fresh thyme
Fresh grated Parmesan cheese

For the sauce, combine the butter and chopped thyme in a small saucepan.  Simmer over low heat for 2 min, stirring frequently.

To serve, spoon the sauce over the gnocchi in a serving bowl.  Sprinkle with Parmesan cheese and garnish with a sprig of thyme.