sweet potato gnocchi

Lots of elbow grease but I think it’s worth it. Makes two generous servings - I added olive oil, parsley, and garlic to serve.

• 1 pound sweet potatoes

• 1 cup whole milk ricotta

• 1/4 cup parmesan cheese

• 1 1/2 tsp salt

• 1 1/4 cups flour + more to dust the counter

Wash the potato. Wrap it in a damp paper towel, and microwave for 5 minutes or until soft.

Scoop the inside of the potato into a mixing bowl and discard the skin. Mix in ricotta, parmesan, and salt until just combined. Add the flour a little bit at a time, lightly kneading after each addition.

Once the dough is not too sticky to handle, transfer it to a clean, floured countertop. Divide into 4 large pieces, and roll those pieces into long, skinny ropes. Cut the ropes into 1-inch pieces.

Salt and boil a large pot of water. Add the gnocchi once the water is boiling; they are done when they rise to the surface. Drain and serve.

sun-dried tomato "alfredo" pasta

Feels heavy like an alfredo without the guilt. Serves 4-6.

• 1 pound pasta - I like elbows, rotini, ziti etc. because they hold the sauce better.

• 2 cups canned white beans

• 1 cup reserved pasta water

• 1/8 cup sundried tomatoes

• 2 tbs lemon juice

• 2 cloves garlic

• salt, black pepper, red pepper to taste

Cook pasta according to package directions. Reserve 1 cup cooking water.

Combine all ingredients in food processor/blender. Add more water if needed and adjust seasonings to taste.

one pot veggie pasta

I tried this with turkey sausage added, but it’s better with just veggies. Serves 4-6 - easily halved.

• 1 pound linguine/spaghetti/fettucine

• 1 pint cherry tomatoes, sliced in half lengthwise

• 3 handfuls baby spinach

• 1 small onion, diced

• 4 cloves minced garlic

• 4 tbs olive oil

• 1 tsp red pepper flakes

• 1/2 tsp salt

• 8 cups low-sodium chicken stock, vegetable broth, or water

• parmesan cheese and fresh basil to serve

In a large deep pan, place the tomatoes, spinach, onions, garlic, and basil. Add the pasta - I like to break the uncooked noodles in half so they all fit in the pot, plus it’s easier to eat.

Add the water/stock and bring to a boil. Cook for 8-10 minutes over medium heat, stirring occasionally.

Once the liquid is nearly evaporated, remove the pan from heat and serve with parmesan and fresh basil.

lemon-ricotta pasta

Thanks, NYT Cooking, for this one. Gives you a cheese fix without feeling too heavy. Serves 4-6.

• 1 pound small pasta, like elbows or penne

• 1 cup ricotta cheese

• 1/2 cup grated parmesan

• 1 lemon - zest plus juice

• 1/2 cup frozen peas or 2 handfuls of baby spinach

• 1 grilled chicken breast, diced (optional)

• black pepper and red pepper to taste

• fresh basil

Cook the pasta according to package directions. Reserve 1 cup pasta water, and then drain.

In the same pot, whisk together the ricotta, parmesan, lemon zest, and lemon juice. Season with black and red peppers to taste. Add a little bit of pasta water at a time (start with 1/4 cup) and whisk until smooth. Add the frozen peas or spinach and stir until cooked through. Add the chicken and pasta and mix well, adding more pasta water if needed.

taco pasta

The only thing I love more than my Crockpot is one-pot recipes. Serves 4.

• 1 pound lean ground beef or turkey

• 1 small onion, diced

• 1 15-ounce can black beans, drained and rinsed

• 1 14.5-ounce can diced fire-roasted tomatoes - do not drain (or plain diced)

• 1 8-ounce can tomato sauce

• 1/2 cup uncooked pasta (elbows, ziti, rotini, etc.)

• 1 4-ounce can diced green chile peppers

• 2 tsp chili powder

• 1 clove minced garlic

• 1/2 cup shredded Mexican cheese

In a large pot, cook meat, onion, and garlic until the meat is browned. Drain off fat.

Stir in beans, tomatoes, sauce, pasta, chiles, and chili powder. Bring to boil and then reduce heat. Cover and simmer for about 20 minutes or until the pasta is cooked. Stir often.

When you are ready to serve, remove from heat and sprinkle cheese over the top.