2 recipes from Fox6 Saturday morning

2 recipes from Fox6 Saturday morning

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GNOCCHI w/ SHRIMP

Ingredients

  • 2 quarts plus 1 tablespoon water, divided
  • 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo) $
  • 4 cups (1-inch) slices asparagus (about 1 pound) $
  • 1 pound peeled and deveined large shrimp, coarsely chopped $
  • 1 cup basil leaves
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons preshredded Parmesan cheese $
  • 2 teaspoons fresh lemon juice $
  • 2 teaspoons bottled minced garlic
  • 4 teaspoons extravirgin olive oil $
  • 1/4 teaspoon salt $

Preparation

  1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
  2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

CHOCOLATE LAVA CAKE

Ingredients

  • 1 cup shelled dry-roasted pistachios
  • 1 3/4 cups sugar, divided $
  • 1/4 cup unsweetened cocoa
  • 2 large eggs $
  • 5 large egg whites $
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 1/2 teaspoon baking powder $
  • 1/2 teaspoon vanilla extract
  • Cooking spray $
  • 1 cup 2% reduced-fat milk $
  • Dash of salt $
  • Powdered sugar (optional)

Preparation

  1. Place pistachios in a food processor; process until a crumbly paste forms (about 3 1/2 minutes), scraping sides of bowl once.
  2. Place 1/4 cup pistachio butter, 1 1/4 cups sugar, cocoa, eggs, and egg whites in top of a double boiler; stir well with a whisk. Add chocolate; cook over simmering water until chocolate melts and sugar dissolves (about 3 minutes). Remove from heat; add baking powder and vanilla. Stir with a whisk until smooth. Spoon batter into 12 muffin cups coated with cooking spray. Chill 2 hours.
  3. Place remaining 1/4 cup pistachio butter and 1/2 cup sugar in food processor; pulse 4 times or until combined. Add milk and salt; process until smooth. Strain mixture through a sieve into a small saucepan; discard solids. Bring to a boil. Reduce heat; simmer 4 minutes or until thick. Remove from heat; pour into a bowl. Cover and chill.
  4. Preheat oven to 450°.
  5. Bake cakes at 450° for 9 minutes or until almost set (centers will not be firm). Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce. Garnish with powdered sugar, if desired.