Gnocchi with Chanterelles and Prosciutto

I discovered Cappello brand gluten free gnocchi a while back, and I haven't tried another brand since. It's delicious, regardless of whether you eat gluten free or not. I've tried it in a number of different dishes and have found that every one of them is better, simply because the gnocchi is SO good. If you have another brand that you prefer, please use it! But, I'll hold you to a taste test!

Ingredients:

1 box Cappello gluten free gnocchi

1 tsp olive oil

4 slices prosciutto, cut into 1 inch squares

1/2 cup sliced sweet onion 

1 clove garlic, minced 

2 cups Chanterelle mushrooms, cleaned and sliced

1 tsp dried basil

1 Tbs butter or 1 tsp butter and 2 tsp olive oil

Directions: 

Bring a large pot of water to a boil. Add the gnocchi and cook according to directions. Prepare the rest of the ingredients while the gnocchi cooks. Heat the olive oil in a nonstick skillet. Add the prosciutto and cook until the prosciutto is crispy. Remove the prosciutto from the pan, then add the onion, garlic, and mushrooms, along with the basil to the pan. Cook until the onion is translucent, and the mushrooms begin to give off their liquid. Push the vegetables to the side of the skillet. Drain the gnocchi and add it to the skillet along with the butter. Cook the gnocchi for an additional 3 or 4 minutes, until it begins to turn golden in spots. Add the prosciutto back to the pan and stir all the ingredients together. Serve.

Serves 2

Stealthy Cooking Tip: Use vegan butter and omit the prosciutto to make this a vegan recipe. It will definitely still be delicious!

Provençale Potato Salad

Here's a potato salad that's sure to please everyone in my family! It's got eggs, no mayo, and a variety of veggies. Always a hit!

Ingredients: 

8 small new potatoes, cut in 1/2

4 eggs

1/2 cup green beans, cut into 1-inch lengths

1/2 cup sweet or red onion, chopped

1/4 cup celery, cut into 1/2 inch lengths

1/2 cup red pepper, chopped

1/2 cup ranch salad dressing

Directions: 

Boil the new potatoes until tender, about 10-12 minutes. Boil the eggs until they are hard boiled, about 1 minute in boiling water, then covered for an additional 10 minutes. Prepare the remaining vegetables while the potatoes and eggs are cooking. Cool the potatoes under running cool water. Let the eggs cool, then peel them and cut them into quarters or slices. Combine all the ingredients, then mix with the dressing. Serve warm or refrigerate and serve cold. 

Stealthy Cooking Tip: This potato salad really ups the variety of vegetables in a serving! Plus, there's a great variety of colors, meaning there's a great variety of nutrients! So good, and healthy, too.