S5E17: Chat: Chef Hats and Grandcamps

Our first live video podcast episode, "Cooking With Your Grands," was live on Saturday, Feb. 5 at 12 noon ET. The replay is available on YouTube.
Here are the recipes for the live episode, compliments of our Two Chefs:

EASY MARINARA

2 - 28 oz. cans Tomato Sauce

1⁄4 cup Extra Virgin Olive Oil

3 tbsp. Onion, minced

Salt & freshly ground Black Pepper, to taste

1⁄4 tsp. dried basil

1/8 tsp. dried oregano

1⁄4 tsp. dried parsley

1⁄4 tsp. Garlic powder

Parmesan rind

Heat oil in a large saucepan over medium heat. Add onion and cook for 3 minutes.

Add sauce, spices, parmesan rind and 1⁄2 cup water.

Raise heat, bring to a boil then lower heat and simmer for about 15 minutes.

Taste and adjust seasoning if necessary.

RICOTTA GNOCCHI

2 Eggs

1 1/3 cups Instant Potatoes

1 cups Water, hot tap water

3 1⁄2 cups All-Purpose Flour

Salt

1⁄2 lb. Ricotta Cheese

In a mixing bowl combine the potato flakes and hot water and set aside for 3-5-minutes.

When the potatoes have absorbed the water add in the ricotta cheese and eggs. Next slowly add the flour and a dash of salt until it forms a dough. Cover with plastic wrap and let rest for 15 minutes.

NOTE: you may not use all the flour.

When dough has rested – on a floured board, roll out into rope shapes then cut into 1-inch pieces. Using two fingers, make an indent on each piece of gnocchi then let rest on the board while you bring a pot of water to a boil.

When the water is at a rolling boil, add a palmful of salt and stir. Add the gnocchi and gently stir. When the gnocchi rise to the top, cook 1 minute long then remove to a bowl...add sauce and sprinkle with cheese and serve.

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