Recipe: Vietnamese Chicken Noodle Soup (Pho Ga)

My mom LOVES to buy whole chickens for me. The only problem is that she is a bit excessive with it. She will out of nowhere call me up, tell me she is dropping off a chicken for me, and then all of a sudden, 3 whole chickens will show up at my door. But, it doesn't stop there. The next day, another chicken will show up. And the next day, another chicken is dropped off. And it won't stop until you firmly tell her that enough is enough.

As much as I should be grateful for all of the gifted chickens, I kind of get to a point where I just don't have enough space to store them.

Needless to say, my freezer is always full of whole chickens, which is perfect for making broth. This Vietnamese Chicken Noodle Soup (pho ga) recipe is one that my mom gave me. While it seems complicated to make, it is in fact very easy. It does take some time to make, but you can pretty much go on auto-pilot once you have everything cooking in the pot.

Vietnamese Chicken Noodle Soup (Pho Ga)
- flat rice noodles, fresh or dried
Stock
- 1 whole free-range chicken (4-5 lbs), skin and excess fat removed
- water
- 1/4 tsp of salt
- 5-7 Tbsp fish sauce
- 3 star anise
- 4-5 large onions, peeled and cut in half
- 2-3 pieces of ginger, approx 2 inches long with skin peeled

Garnish (All optional)
- fresh cilantro, finely chopped
- fresh green onion, finely chopped
- white vinegar with chopped birds eye chilli
- fresh white onion, cut into thin slices
- birds eye chilli
- fresh lime, cut into small wedges
- white pepper

Method
1. Char the onions and ginger on a bbq grill or stove top (on high heat) until all sides are charred. Approximately 1-3 minutes per side. Use tongs to rotate.

2. In a large pot (5.6L), fill 3/4 of the pot with water. Add the chicken, salt, onions, ginger and star anise, and bring to a boil. Turn the heat down to low and let it simmer for an hour. Add the fish sauce and let it simmer for another 1-2 hours. Technically, you are done once the chicken is cooked but the longer the better. I like to simmer my broth for a total of 3 hours. Add water as needed (the broth tends to evaporate while simmering).

3. Now you are ready to construct the soup and noodles. In a separate pot, cook the rice vermicelli noodles according to package instructions. If you are using dried rice vermicelli, it is best to soak the noodles in a large bowl of luke warm water for a few hours before cooking. This shortens the cooking time significantly.

4. Drain the noodles and place in a large soup bowl. Add hot broth over top of the noodles. Add chicken pieces and your garnishes of choice. Serve hot with a large soup spoon and chopsticks.

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Recipe: Dairy Free Parsley Pesto

Not everyone loves Basil. For those who don't, why deprive them of pesto? It's such a fresh and easy way to enjoy noodles and it requires absolutely no cooking!

I decided to try a parsley pesto to shake things up. Cheese seemed to be too heavy with parsley, so I cut that out entirely and added lemon juice. We've been substituting regular pasta for buckwheat noodles lately, and this pesto goes great with buckwheat. Give it a try if you're looking to do something a little different for your next meal.

This pesto recipe is good for approximately 300-350g of noodles.

Parsley Pesto
- 4 1/2 cups of fresh Italian parsley, roughly chopped
- 1/4 cup of pine nuts, toasted
- 2 cloves of garlic
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 Tbsp of lemon juice

Method
1. Combine all of the ingredients into a food processor and blend until it reaches a smooth consistency. Toss with hot pasta or buckwheat noodles and mix until evenly coated.

This pesto is best when used immediately. If you decide to keep it, store it in the refrigerator for up to 3 days.

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Recipe: Soy Ginger Buckwheat Noodle Salad

Buckwheat is a great food to incorporate into your diet. It is a good source of protein, anti-oxidants, iron and zinc. People with high cholesterol or high blood pressure can benefit from buckwheat as it has been linked to lowering the risk of both conditions.

Contrary to popular belief, buckwheat is not a grain, but is in fact a plant that is related to rhubarb and sorrel.

This soy ginger buckwheat noodle salad is a great way to enjoy buckwheat this summer...especially when served chilled!

This recipe yields 4 servings.

Soy Ginger Buckwheat Noodle Salad
- 8oz dried buckwheat noodles
- 1 carrot, julienned
- 1/2 red pepper, seeded and julienned
- 2 scallions, sliced into thin strips
- 250 grams or 2 cups of frozen edamame in shell

For the Sauce
- 3 Tbsp sweet soy sauce
- 3 Tbsp water
- 1 tsp of palm sugar
- 1/4 tsp of sesame oil
- 2 1/2 tsp of sherry vinegar
- 1 small nob of ginger (approx 1inch x 1inch), grated with juice
- 1 red birds eye chile, finely chopped  (optional)

Method
1. Cook buckwheat noodles according to package instructions and then rinse with cold water.  

2. Cook the edamame as per package instructions. Discard the shell and set aside.  

3. Combine all of the ingredients for the sauce in a bowl and mix well. In another bowl, combine the buckwheat noodles, edamame, carrot, red pepper and scallions. Drizzle the sauce over top of the noodle salad and mix until sauce is evenly distributed. Serve immediately or serve chilled.

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Recipe: Heirloom Tomato Orzo Salad with Feta

Tomato season is peeking right around the corner. Nothing beats eating tomatoes fresh, at its prime time.

Fresh summer tomatoes tossed in a cold, healthy, flavorful salad is my favorite way to eat them. I especially love salads that taste better the next day because it removes the hassle of meal planning. I'm always on the go, so salads that keep work well with a busy lifestyle.

This light orzo salad is great as a meal or as a side dish.

This recipe yields 4 servings.

Heirloom Tomato Orzo Salad with Feta
- 2 cups of heirloom tomatoes, roughly chopped
- 1/2 cup of orzo pasta, uncooked
- 1/2 cup of red onion, finely chopped
- 150g feta cheese, crumbled
- 2 Tbsp of sherry vinegar
- 1 1/2 tsp of dried basil
- 1 tsp of dried oregano
- 1/4 tsp of flaky sea salt
- black pepper to taste
- extra virgin olive oil

Method
1. Cook the orzo pasta until al dente. Follow the package instructions to cook the pasta. Drain the pasta.

2. In a large bowl, drizzle a generous amount of olive oil over the pasta and mix well. Add the remaining ingredients and mix well. Refrigerate for 2 hours and serve cold.

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Roasted Vegetable and Spinach Lasagna

Everyone needs a good lasagna recipe in their repertoire. Growing up, my mom tried hard to make a good lasagna, but no matter what she did, it would always turn out soggy. I was always envious of my friends whose moms knew how to make soggy-free lasagna. Well, I finally perfected a recipe, and can now enjoy soggy-free lasagna whenever I want!

Roasted Vegetable and Spinach Lasagna
- 1 (375g, 13oz) package of uncooked oven ready lasagna noodles
- 2 cups of parmesan, mozzarella, and provolone cheese mix
- 2 red peppers, seeded and cut into thick slices (4-6 slices each pepper)
- 16 oz mushrooms
- 475g light ricotta cheese
- 1 medium onion, finely chopped
- 5-6 cloves of garlic, finely chopped
- 1 (156 mL, 5.5 fl oz) can of tomato paste
- 2 300g packages of frozen chopped spinach, thawed with water rung out
- 2 eggs
- 2 zucchinis
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 tsp dried thyme
- 1 1/2 tsp paprika
- 1 (739mL) jar of roasted red pepper and garlic tomato sauce
- Extra virgin olive oil
- salt and pepper

Method
1. In a small bowl, cut the zucchini in 1/2 inch slices, and lightly coat with olive oil, salt, and pepper.

2. Place the zucchini and red pepper slices on a baking tray and broil low for 25 minutes. Half way through, turn the zucchini and red peppers so that they are evenly cooked on both sides. Let it cool, peel the skin off of the red peppers, and roughly chop the zucchini and red peppers.

3. In a pan, saute the onions and garlic with some olive oil until the onions are translucent. Add the mushrooms, basil, oregano, and thyme and continue to saute until the mushrooms are cooked. Add the tomato sauce, tomato paste, paprika, zucchini, and red peppers and saute for another 10 minutes. Add some water if the mixture is too thick.

4. Pre-heat the oven to 350F/175C. In a bowl, mix the ricotta, eggs, spinach, and a large handful of the cheese mixture. Layer the lasagna: coat the bottom of a 9x13 inch baking dish with the sauce mixture, place the lasagna noodles on top of the sauce until the dish is covered, spread a thin layer of the spinach mixture over top of the noodles, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Add a layer of the tomato sauce mixture, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Repeat until the baking dish is full and your ingredients used up. The last layer should be the tomato sauce with some cheese sprinkled over top.

5. Cover with aluminum foil. Bake for 50 minutes. Remove foil and broil high (2-5 minutes) until the cheese on top becomes a golden brown. Let it sit for 8-10 minutes before serving.

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Creamy Avocado Pasta

I know it's been a while since I posted a recipe. The truth is, I've hardly been cooking. And if I do, it is quick, easy peasy stuff. Stuff not worth photographing and writing about. Until now that is...

Life is busy, and when I do have time for myself, I'd rather get out and enjoy the beautiful summer weather we've been getting. Gotta take advantage of it, summer doesn't last long here!

CK and I are lovin this recipe, and the best part is that this is a healthy option that perfectly satisfies that craving for a rich, creamy pasta. I swear it's better than pasta alfredo!

This recipe makes 3 servings.

Creamy Avocado Pasta(Adapted from Oh She Glows)

- 2 small or 1 large ripe Avocado
- 2 cloves of garlic, roughly chopped
- juice of 1/2 lemon
- 1/4 cup fresh basil
- 1/2 tsp of salt
- 2 Tbsp of extra virgin olive oil
- 300g of linguine pasta
- fresh ground pepper
- red pepper flakes

Method
1. Cook the pasta, al dente, as per package instructions.

2. While the pasta is boiling, combine the avocado, garlic, lemon juice, basil, salt, and extra virgin olive oil in a food processor and process until smooth.

3. When the pasta is done, drain in a colander. In a large bowl, while the pasta is still hot, mix the pasta with the avocado sauce until evenly distributed. Garnish with black pepper and/or red pepper flakes. Serve immediately.

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Merguez Lamb Sausage Cous Cous

I don't cook much with lamb, and have honestly been a little afraid of it because it is somewhat foreign to me. I love eating it, but that's about it.

When hubby came home with some Merguez lamb sausages, I had no choice! I'm glad he did because my cous cous turned out to be a hit. I wanted it to have a North African flare, so I threw together some ingredients I had around the house, and BAM!

Merguez sausages are spicy, so be careful when adding the cayenne pepper if you can't handle a lot of spice!

This recipe yields 4 small servings.

Merguez Lamb Sausage Cous Cous
- 1/4 cup raisins
- 1/4 slivered almonds, toasted
- 250g Merguez lamb sausage
- 1 tsp turmeric
- 2 small onions , finely chopped
- 1 red pepper, seeded and diced
- 1 zucchini, diced
- 1 tsp smoked paprika
- 1/4 - 1/2 tsp cayenne pepper (depends on how much heat you want)
- 1/2 tsp ground cumin
- 1 bay leaf
- 1 1/2 cups of chicken broth
- 1 cup cous cous
- extra virgin olive oil
- pinch of cinnamon
- salt + pepper to taste

Method
1. Pan fry the sausages on medium-high heat with some olive oil until fully cooked. Cut into 1 inch pieces. Set aside.

2. In a pan, saute the onions with some olive oil until slightly translucent. Add the red peppers and zucchini and saute for another 2-3 minutes. Add the chicken broth, turmeric, smoked paprika, cayenne pepper, ground cumin, cinnamon, and bay leaf and simmer for 5 minutes.

3. Add the cous cous, and stir occasionally until the cous cous has absorbed most of the broth. Stir in the sausage, raisins, and almonds. Mix well. Discard the bay leaf. Add salt and pepper to taste. Serve hot.

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Persian Spinach and Noodle Soup (Ash-e Reshteh)

This spinach noodle soup is my secret weapon to staying healthy. When I'm not eating out, I make sure I eat damn well, and this soup is one of my default dishes. This soup is likely the first thing I make when I return from my travels. I make a huge honkin pot that will last me days, and this is how I 'detox' from my travels.

To some, this soup will look extremely unappetizing, but if you keep an open mind, you'll learn that it is delicious. What's best is that you get everything your body craves: protein, vegetables, fiber, carbohydrates...

I recently received an email from a reader asking for the recipe for this soup (after seeing this old post), so here it is. Good luck and I hope you enjoy this as much as I do.
This recipe yields 8-10 servings.

Persian Spinach and Noodle Soup (Ash-e Reshteh)
- 11 oz, 312g package of fresh baby spinach, roughly chopped
- 6 scallions, roughly chopped
- 2 cups of coriander, roughly chopped and loosely packed
- 2 Tbsp dried mint
- 10 cups of water, or broth of choice
- 1/3 cup of dried chickpeas
- 1/3 cup of dried red kidney beans
- 1/3 cup of dried navy beans
- 3/4 cup of dried green lentils
- 3 small onions, finely chopped
- 3 cloves of garlic, finely chopped
- 2 cups of dried Persian noodles (reshteh)
- 1 tsp of turmeric powder
- salt and pepper
- extra virgin olive oil

Method
1. Steam the chickpeas, kidney beans, and navy beans. To do this, boil 2 cups of salted water in a small pot. Turn off the heat, pour in the beans, and leave the lid on for at least 40 minutes. Drain excess water.

2. In a large pot, sautee the onions and garlic with extra virgin olive oil, turmeric, and a dash of salt. Add 10 cups of water (or broth), and bring to a boil. Add spinach, coriander, scallions, and mint. Simmer for 45 minutes

3. Add the steamed beans. Continue to simmer for 20 minutes. Add the dried lentils. Continue to simmer for 15 minutes. Add the noodles and simmer for an additional 15 minutes. Turn off the heat. Serve hot. If you feel your soup is not thick enough, sift some all purpose flour into the soup.

Once you get comfortable with making this soup, you can go ahead and use any combination of greens and beans you want. For the greens, keep in mind that the majority should be spinach.

If you don't want to spend the time to prepare the dried beans, you can always used canned beans which takes a lot less time. If that is the case, add the beans near the end of the recipe so that they don't overcook.

Persians like to add a hint of sourness to this soup. An option is to stir in a bit of plain yogurt or whey right before serving.

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Parsnip and Chive Gnocchi

Gnocchi is traditionally a potato-based pasta resembling mini dumplings. They are very filling due to the starch content, and when made properly, they have a soft and pillowy texture.

Instead of using potato, I like to add variety by using parsnip. I love parsnips and I find they add a nice hint of sweetness to the pasta. I also love fresh herbs, especially in the summertime. I had a bunch of fresh chives on hand, so I added it to my gnocchi.

This recipe yields 4 servings.

Parsnip and Chive Gnocchi
- 1 lb of parsnips
- 1 1/2 cups of sifted flour
- 1/4 cup of fresh Parmesan cheese, grated
- 1 Tbsp chives, finely chopped
- salt and pepper to taste

Method
1. Peel the parsnips and cook in a large pot of boiling water until tender (approx 25-35 minutes). Drain and allow the parsnips to cool and dry.

2. In a large bowl, mash the parsnips. Slowly add in the flour and mix thoroughly. Add in the chives, Parmesan cheese, and a dash of salt and pepper. Mix well.

3. On a lightly floured surface, roll the gnocchi mixture into a thick snake-like shape (about 1 inch diameter). Cut the snake-like gnocchi mixture into small 3/4 inch pieces. Roll each small 3/4 inch piece into an oval shape. With your thumb, press into the center of the gnocchi, creating a little hole in the gnocchi. Using a fork, press the tines of the fork on the opposite side of the gnocchi to create a ribbed imprint. Gently reshape the gnocchi into an oval shape if required.

4. Bring a pot of water to a boil. Place the gnocchi into the pot of boiling water. The gnocchi is ready when it floats to the surface. Drain and serve.

Because this gnocchi has such a nice flavor au naturel, I like to serve it with a simple garlic butter sauce. To garnish, I used freshly chopped chives and freshly grated Parmesan cheese.

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Capellini Con Tonno

Sometimes, a can of flaked tuna can be a savior. All you have to do is open the can, and voila, it is ready. I like to make this pasta dish when I need a dose of meat protein, but don't feel like cooking any meat. Both the tuna and the beans in this dish provide a good source of protein.

If you don't feel like cooking the tomato sauce from scratch, you can always open a jar of prepared tomato sauce, and use that instead.

This recipe yields 4 servings.

Capellini Con Tonno
- 450 g dried capellini pasta
- 1/4 tsp dried oregano
- 1/4 tsp red chili flakes
- 1/4 tsp smoked paprika
- 1 cup of peas, frozen
- 5 vine ripened tomatoes, peeled and seeded
- 340g of canned light tuna in water, drained and flaked
- 1 can (156ml, 5.5 fl. oz) of tomato paste
- 1 can (540ml, 19 fl. oz) of Romano beans, drained
- 1 cup of water
- 1/2 cup of cilantro, finely chopped + extra for garnish
- 1 medium onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 tsp of extra virgin olive oil
- salt and pepper to taste
- 1 fresh lemon

Method
1. To peel the tomatoes, cut a small cross across the bottom of each tomato, and immerse them in boiling water for 2-3 minutes. Remove them from the water, and allow them to cool. The skin of the tomatoes should peel off very easily. Remove the seeds, and roughly chop.

2. Sautee the garlic and onions in a pan with the oil on high heat until onions are translucent.

3. Add the tomato paste, chopped fresh tomatoes, water, oregano and salt + pepper and stir until it bubbles. Turn the heat down to simmer, and simmer for 30 minutes, stirring occasionally.

4. Add the beans, frozen peas, tuna, chili flakes, and smoked paprika and simmer for 10 minutes. Turn off the heat.

5. In another pot, cook the pasta until al dente.

6. Drain the pasta, and serve with the sauce.

7. Garnish with chopped fresh cilantro, and squeeze fresh lemon juice over top of the dish.

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Greek Orzo Salad

My favorite thing to make is a good healthy salad. The thing I love about salads is that they are so simple to make yet can be so complicated in taste. I put tons of stuff in my salads, creating layers and layers of taste.

This Greek orzo salad is a great example, and I find the nuttiness of the toasted pine nuts really complements the taste of the melted feta cheese. I had this salad at BB's house a few weekends ago, and adjusted the recipe to my taste.
This recipe makes 4-6 servings.

Greek Orzo Salad
- 2 cups of uncooked orzo pasta
- 1/2 cup of red onion, finely chopped
- 1/4 cup of sliced kalamata olives
- 2 cups of Italian parsley, loosely packed and finely chopped
- 2 Lebanese cucumbers, chopped
- 3 hot house tomatoes, chopped
- 200g light feta
- 2 Tbsp mint, finely chopped
- 1/2 cup of pine nuts, toasted
- juice of 1/2 lemon
- extra virgin olive oil to drizzle
- salt and pepper to taste

Method
1. Cook the pasta until al dente, and drain.

2. Crumble the feta into a large bowl. Add the pasta, and mix until cheese has melted into the pasta. Drizzle in the olive oil to prevent the pasta mixture from drying out too much. Set aside and let it cool.

3. When the pasta mixture has cooled, add in the tomatoes, onions, olives, cucumbers, parsley, and mint. Add in the toasted pine nuts, lemon juice, and salt + pepper to taste. Mix well and serve.
I may be travelling in San Diego, but I scheduled this post so you wouldn't get lonely ;-)

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Simple Spicy Mac 'n Cheese

My sister-in-law, Halls, keeps me humble by occasionally reminding me that great food can be simple. She does so by buying me books such as the one below with a card saying "Where [Nooschi] learns that food is not always glamorous":


Halls, this dish is for you ;-)

Here in Ottawa, winter just does not want to go away. Today, for example, the bright sun was beaming through the windows, but as soon as I set foot outside to go take a walk, it felt like a cool winter day. This made me retract and get back into my pyjamas.

My Spicy Mac 'n Cheese dish is perfect for this kind of weather. You still want that filling hearty food to keep you warm, but nothing too heavy, because Spring is just around the corner. I love stationing myself on a warm comfy couch, and eating this straight out of the pot (when no one is watching) while enjoying the view out my window.

Because I only make this on such solitary occasions, this loose recipe makes 1 over sized serving.

Simple Spicy Mac 'n Cheese
- lots of pasta
- grated parmigiano reggiano cheese (as much or little as you would like)
- a little bit of milk
- cracked black pepper to taste
- cayenne pepper to taste
- Frank's Red Hot original hot sauce

Method
1. Boil the pasta in salt water until it is al dente, and drain it in a colander.

2. Place the pasta back in the pot while it is still warm, and turn to a very low heat setting. Add milk and cheese and stir until the cheese melts.

3. Add black pepper, and cayenne pepper to taste. Turn the heat off, pour in the Frank's hot sauce, and enjoy straight out of the pot!

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Cous Cous Alla Panzanella

One of my favorite Canadian Food Network Shows is David Rocco's Dolce Vita. It is a great show that shows snippets of David's life and adventures in Italy. I'm pumped everytime I hear the upbeat theme music of his show, and of course, I love his food. In each show, David shows you how to make very simple Italian dishes that are effortless.

One of my favorite recipes is his Cous Cous Alla Panzanella. It is a no-cook cous cous recipe that is easy and packed with great flavors. Instead of boiling his cous cous in water, David Rocco prepares the cous cous by soaking it in olive oil and tomato juice.

I make this for lunch all the time, and with the amount it makes, I usually have enough to last me the entire week.
This recipe makes 4-6 servings

Cous Cous Alla Panzanella
(Adapted from David Rocco)
- 2 cups cous cous
- 3 Tbsp extra virgin olive oil
- 1/2 red onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- 20 grape tomatoes, halved
- 1 (796ml, 28 fl. oz) can whole tomatoes with juices, chopped
- juice of one lemon
- 40g basil leaves, torn
- salt and pepper to season

Method
1. Place olive oil, 1/2 tsp salt, and canned tomatoes in a large mixing bowl. Add cous cous and mix thoroughly.

2. Add red onions, red, orange, and yellow peppers, and cherry tomatoes to the bowl. Mix well.

3. Add in lemon juice, and torn basil leaves. Mix well. Add pepper to taste (and more salt if needed).

4. You can serve immediately or wait a few hours for the flavors to intermingle.

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Crispy Gnocchi with Spinach and Ricotta

I was craving spinach and ricotta yesterday. One thing that my family always told me was that if you are craving something, your body needs it and lacks it.

So it made me think...when I was also craving chips and pizza smothered with grease yesterday, was it my body trying to tell me something or if it was it simply my lack of self control? I’d like to think it was my body needing some essential nutrient that is only found in chips and pizza, but I somehow doubt that.

The natural partner for spinach and ricotta is pasta. In absence of chips, I decided to make my pasta crispy. I pan fried some gnocchi, and it worked out great. A perfect substitute. Ok, not a perfect substitute, but a darn creative one.

This dish may look heavy, but it is in fact quite light. I drizzled a bit of lemon juice on top and the citrus juice added a nice touch. CK loved it, and even claimed it as his best meal in SD so far! There is nothing better than your hubby being completely satisfied from a meal that you cooked.
Depending on whether or not you use it as a main dish, this recipe serves 2-4.

Crispy Gnocchi with Spinach and Ricotta
- 1 Tbsp of fresh marjoram
- Light ricotta cheese
- 1 (10 oz) package of frozen chopped spinach, defrosted and drained
- 1 regular size chicken breast (optional)
- 2 small onions, chopped finely
- 1 clove garlic, minced
- Salt and pepper to taste
- Red pepper flakes
- Extra virgin olive oil
- 1 (16oz) package of gnocchi
- lemon juice
- parmesan cheese, grated
- red pepper flakes

Directions:
1. Cut the chicken into cubes or in any size and shape you want.

2. Season the chicken with a few pinches of salt and pepper. Mix well so that the salt and pepper is distributed evenly.

3. Heat a little bit of extra virgin olive oil in a pan on high heat.

4. Over medium heat, cook the onions until slightly caramelized (approximately 5 minutes).

5. Add in the garlic and ½ Tbsp of fresh marjoram, and cook for another 1 minute.

6. Add in the chicken and cook until chicken is fully cooked. The chicken should be a little brown on the outside.

7. Add in the spinach, ½ Tbsp of fresh marjoram, ½ tsp of red pepper flakes, and salt and pepper to taste. Cook for another 7-10 minutes until the spinach is heated.

8. When the spinach is heated, turn off the heat and spoon in the ricotta cheese until you get the consistency you like. This will depend on how creamy you like it. I used about 4 large tablespoons. Transfer the spinach and ricotta mixture into a bowl.

9. Clean the pan well, and heat about 1 tsp of extra virgin olive oil on high heat. If you have two pans, you can start making the gnocchi while you are heating the spinach (step 7).

10. Turn the heat down to medium high, and add in the gnocchi. Add just enough gnocchi so that it creates a single layer. Do not fill your pan so much that the pasta is piled on top of each other.

11. When one side of the gnocchi is crispy and brown, flip it over and cook the other side (About 3-5 minutes on each side). The crispy gnocchi should not taste greasy at all.

12. Remove the gnocchi from the pan, and transfer onto plates.

13. Spoon the spinach and ricotta mixture on top of the gnocchi.

For final touches, squeeze a bit of lemon juice on top, and sprinkle grated Parmesan cheese and red pepper flakes.

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