Roasted Fennel 825 MAIN Marinara Sauce

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Ingredients:
2 fennel bulbs, cored and sliced (Fennel-finocchio) Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy leaves, which have the slightly bitter tang of aniseed, are used in cooking to flavour sauces, particularly in fish and sometimes pork dishes. They are also chopped and added to mayonnaise, eggs and cold fish dishes. Fennel seeds are a common flavoring in spiced sausages and other cooked meats, Finocchiona salame being the best known of these.)
2 large onions, peeled and sliced
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jar of 825 MAIN Marinara Sauce
1/2 cup shredded Parmesan
1 pound short pasta

Procedures:

  1. Preheat the oven to 450°F. Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
  2. In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
  3. After 15 minutes of roasting, stir in the 825 MAIN Marinara Sauce, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
  4. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.
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Spinach Ricotta Gnocchi recipe

From Florence, Italy – Gnudi –

Spinach Ricotta Gnocchi

Ingredients:
1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
Jar of 825 MAIN Marinara Sauce

Directions:

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in
nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top nd have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with 825 MAIN Marinara sauce.