{Gnocchi with Peas and Prosciutto} & {Apple Crumble}

My little sister... okay, she's actually twenty, but still... offered to make us dinner the other night. Now what kind of sister would I be if I didn't let her?!

She didn't disappoint! 

Not only did she cook a recipe I would have never thought to try but she made dessert too and it was all dee-licious!

 Gnocchi with Peas and Prosciutto

{Cook This, Not that! }

What You'll Need:
2 T butter
1/2 bunch (about 10 spears) asparagus, woody ends removed, chopped into 1" pieces
1 c frozen peas
3 oz prosciutto, sliced into thin strips
1 c low sodium chicken or vegetable stock
salt and pepper to taste
12 oz packaged gnocchi
parmesan for grating

What To Do:
Heat half the butter in a large skillet over medium heat. Add the asparagus and saute for two to three minutes, then stir in the peas, prosciutto and stock. Cook for 3 to 4 minutes, until the asparagus is tender and the peas are soft. Season with salt and black pepper. Keep warm.
Cook the gnocchi in  large pot of boiling water until the float to the top, no more than 5 minutes. Drain and add to the skillet with the veggies along with the other tablespoon of butter. Cook together for 1 minutes to that the sauce and gnocchi have time ti mingle. Serve with freshly grated parmesan.

And then...

Apple Cumble

{Cook This, Not That!}

What You'll Need:

2 Granny Smith apples, peeled, cored, and cut into wedges

1/2 c apple juice

4 T brown sugar

1/4 t cinnamon

1/4 t nutmeg

1 c rolled oats

pinch salt

2 T chilled butter cut into small pieces

1/4 c chopped almonds {optional}

whipped cream or creme fraiche{optional}

What To Do:

Preheat the oven to 400. Combine the apples, apple juice, 2 T brown sugar, 1/8 t cinnamon, and 1/8 t nutmeg in a large mixing bowl. 

In a separate bowl, combine the oats with the remaining 2 T brown sugar, 1/8 t cinnamon, and 1/8 t nutmeg, plus a good pinch of salt. Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds, if using them, and work them in as well.

Divide the apples among 4 ramekins and top with the oatmeal-almond mixture. Bake in the middle rack of the oven for about 25 minutes, until the apples are hot and bubbling and the crumble has begun to brown. (If the topping isn't significantly browned, you can turn on the broiler for the last minute of cooking.) Let cool for a few minutes. If desired, serve with a generous dollop of whipped cream of creme fraiche.

"Tsanks", Ree!