Pops' Home Cooking

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❤️ Who in your life has a story that would make a beautiful song? A birthday, wedding, anniversary, graduation—or simply because they deserve to be celebrated. If someone came to mind, send me a DM. Let’s turn their story into a song.

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Sometimes gnocchi can be a little heavy and dense. These weren’t. Light, tender, little pillows that practically melt in your mouth. I’ve got three keys to getting them this way—and the last one might surprise you. 👀 Watch the Reel first. The full recipe is below. FULL RECIPE ⬇️ 12 oz (340 g) whole-milk ricotta, well drained ¾ cup (90 g) all-purpose flour ¼ cup finely grated Pecorino Romano 2 large egg yolks ¼–½ tsp freshly grated nutmeg Pinch of salt Black pepper to taste Drain the ricotta well. The less moisture you start with, the less flour you’ll need. Combine the ricotta, egg yolks, Pecorino, salt, pepper and nutmeg. Mix gently, then add the flour and bring everything together just until a soft dough forms. Don’t knead it or overwork it. Turn onto a lightly floured surface, divide into pieces and gently roll into ropes about ¾-inch thick. Cut into little pillows. Bring a pot of water to a gentle simmer. Cook the gnocchi in batches. Once they float, give them another 30–60 seconds, then remove with a slotted spoon. I tossed mine with pesto and sun-dried tomatoes, but use whatever sauce you love. Simple Meals, Big Flavor. ❤️

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HELP ME NAME THIS DISH! 😂👇 I started out making a zucchini casserole, but here's the problem—I had really planned on having pizza that night. So I figured…why not throw a pizza right in the middle of the casserole? Tomato sauce, Italian sausage, fresh mozzarella, shredded mozzarella and basil went right between two layers of zucchini, Pecorino and breadcrumbs. And I'm telling you, this thing was DELICIOUS. It's part zucchini casserole, part pizza, maybe a little lasagna…I don't know what the heck it is. That's where you come in. WHAT DO WE CALL THIS THING? 😂👇 RECIPE ZUCCHINI MIXTURE • 1¾ lb zucchini, coarsely grated • 2 cups seasoned Italian breadcrumbs • 2 large eggs • ½ cup finely grated Pecorino Romano • Black pepper to taste FOR THE LAYERS • Panko breadcrumbs • Extra-virgin olive oil • ½–¾ cup tomato sauce • ½ lb Italian sausage, browned and drained • Fresh mozzarella, sliced • Shredded mozzarella, as needed • Fresh basil, hand torn • Additional Pecorino Romano for the top Preheat oven to 375°F. Grate the zucchini directly into a large bowl. I did NOT squeeze out the moisture. Add the seasoned Italian breadcrumbs, eggs, Pecorino and black pepper. Mix until well combined. Drizzle the bottom of a 9x13-inch baking dish with olive oil and cover with a layer of panko breadcrumbs. Press half of the zucchini mixture evenly into the pan. Add a thin layer of tomato sauce, followed by the browned Italian sausage, fresh mozzarella, shredded mozzarella and torn fresh basil. Cover with the remaining zucchini mixture and gently press into an even layer. Finish with panko breadcrumbs, Pecorino Romano and a good drizzle of olive oil. Bake at 375°F for about 30–40 minutes. IMPORTANT: Check it at about 20 minutes. Mine was already getting beautifully brown on top, so I loosely tented it with foil for the rest of the baking time. Let it rest for at least 15 minutes before serving. Simple Meals, Big Flavor. Now seriously…WHAT DO WE CALL THIS THING? 😂👇 #ZucchiniRecipes #ItalianFood #EasyDinner #CasseroleRecipe #DinnerIdeas