Gnocchi with sun dried tomato mushroom sauce

So tonight was "what can I throw in a pan?" night.  After leaving my parent's house this weekend with a serious craving for gnocchi, I had Jer pick some up from the store.  We had mushrooms, sun dried tomatoes, cream, and ricotta in the fridge, and the rest is history.  You're looking at 15 minutes to a sinfully rich and delicious weeknight meal.

Gnocchi with sun dried tomatoes and mushrooms
Ingredients:
2/3 of an 8 oz jar of sun dried tomatoes in oil
1/2 of an 8 oz package of sliced portobello mushrooms
8 oz of half and half
3 tbsp white wine
1/2 cup ricotta
2 cloves garlic, pressed
2 tbsp chopped fresh basil
1 tbsp red pepper flakes (I added more for heat after serving)
2 tsp fresh rosemary, minced
1 package fresh gnocchi (avoid the frozen-- it has a mushy consistency)

Prep:
-Prepare gnocchi according to package directions; drain and place back in pot.
Meanwhile:
-In food processor, combine sun dried tomatoes, garlic, and about 2/3 of the half and half.  Process until you have a paste.
-In 10" skillet, sautee mushrooms until just soft.
-Add rosemary, red pepper, tomato puree, remainder of cream, and wine
-Combine and simmer on medium low heat for just a couple of minutes; enough to combine all ingredients to an even consistency.
-Just before serving, stir in ricotta.  Combine with gnocchi in pan; sprinkle with fresh basil.

Enjoy!  ~Tory

Shrimp Louis Salad..... yum!

This is a classic salad, and totally yummy!  The dressing has just the right balance of creaminess and spice.  It is a perfect lunch salad for company, or just when you feel like pampering yourself!  Make sure the avocado is nice and ripe ( push by the stem, and if it gives, it is ripe).  I cut up my eggs and avocado instead of leaving as slices - I like my salads mixed up!

Enjoy!

SHRIMP LOUIS

1 cup mayo

1 tbs lemon juice

3 tbs ½ and ½

1 ½ tsp chili sauce (sriracha preferably, but I used red pepper in a tube - in the produce section of your grocery store.  One tbs = one whole red pepper with seeds.  VERY handy to have around!)

1 tsp prepared horseradish

1 tsp kosher salt

½ tsp Worcestershire sauce

2 heads butter lettuce, trimmed, separated and torn into bite size pieces

1 carrot shredded

4 pieces bacon, cooked crisp, and crumbled

1 lb cooked peeled shrimp

3 hard boiled eggs, quartered

1 avocado, peeled, pitted and sliced

3/4 cup halved cherry tomatoes

2 scallions, white and light green parts only, thinly sliced

Directions:

In a small bowl, whisk together the mayo, cream,  lemon juice, chili sauce, horseradish, salt and Worcestershire.  Set aside in the refrigerator.  This can be made ahead of time, and gets better with age!

Arrange lettuce on individual plates, dividing it evenly.  Sprinkle with the carrot, and bacon,  then arrange  shrimp, eggs, avocado and cherry tomatoes on top, dividing evenly.  Garnish with scallions and serve.