In this episode of GoGreenfields, River and Terran  challenge each other to a head-to-head cook off, with a twist.  A game of Rock-Paper-Scissors decides which of the twins will be allowed to use meat in his recipe.

Faced with the task of creating a delicious, filling meal without meat, River chose to make homemade potato gnocchi in a pesto sauce.  This is a recipe that the family will be making again.  

 Much more comfortable with his task, Terran stepped up the pasta game and crafted a multi-layer meat lasagna with sausage and ground beef.  He opted for meat from grass-fed, organic sources to create this family favorite.  

Vegan Pesto Gnocchi

Ingredients

• 2 large russet potatoes
• 1 tsp salt
• 2 tbsp olive oil
• 2 1/2 cups all purpose flour, more as needed

Pesto Ingredients

• 2 cups fresh basil
• 2 tbsp pine nuts
• ½ cup olive oil
• 1-2 cloves of garlic

Directions

1. Preheat oven to 425 degrees.
2. Prick potatoes with fork and bake for 45-60 minutes, or until tender when poked with fork.
3. Allow potatoes to cool, peel, and mash thoroughly (or use a potato ricer, like we did)
4. Combine mashed potato, salt, olive oil, and flour in a large mixing bowl. It is recommended that you use your hands to ensure that the ingredients are fully combined.
5. Form the mixture into a ball, using small amounts of flour as necessary to alleviate any overly sticky texture.  
6. Take a small section of dough, and leave the rest in a covered bowl.  Form small balls of dough of equal size.  slide the balls on upside-down fork with your thumb to create the traditional grooved gnocchi shape.
7. Bring a large pot of salted water to a boil.  Cook half the gnocchi until they’ve floated for one minute (approximately five minutes). Remove from the water.
8. Repeat with the second half of the gnocchi.
9. Combine pesto ingredients in food processor
10.  Warm pesto and pour over cooked gnocchi.
11. Enjoy!

Beef & Sausage Lasagna

Ingredients

• 1 pound organic Italian sausage
• One pound grass fed ground beef
• 1 large white onion diced
• 5 cloves garlic minced
• 28 ounces crushed tomatoes
• 12 ounces tomato paste
• 15 ounces tomato sauce
• 1/2 cup white wine
• 2 tablespoons Stevia
• 1/2 cup chopped fresh basil (we grow our herbs in our indoor garden by LettuceGrow)
• 1 teaspoon fennel seeds
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley
• 1 pound gluten free lasagna noodles

Directions for Sauce

1. Cook meat, onion, and garlic over medium heat until sausage and ground beef is browned and crumbled. 
2. Stir in sugar, basil, fennel, oregano, salt, pepper, and parsley. 
3. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine and continually stir as it comes to a light boil. 
4. Reduce heat to low and simmer for approximately one hour, stirring occasionally.
5. While the sauce is cooking, soak the lasagna noodles in hot water.  

Filling Ingredients

• 30 ounces ricotta cheese
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• One pound mozzarella cheese, sliced
• 1 cup Parmesan cheese

Directions for Filling

1. In a separate bowl, combine the ricotta with egg, parsley, salt, and nutmeg.
2. Assemble in the following manner in the prepared lasagna pan:
1. One cup meat sauce
2. 4 noodles
3. ⅓ of the ricotta mixture
4. ¼ of sliced mozzarella
5. Repeat twice
3. Top with remaining mozzarella and Parmesan cheese, and cover with foil.
4. Bake for 25 minutes, then remove foil and bake for an additional 25-35 minutes. 

Be sure to share your outcome with us on social media!

• Facebook:  @gogreenfieldspodcast 
• Twitter: @GoGreenfields
• Instagram: @gogreenfieldsshow
• Snapchat: GoGreenfields
• TikTok: GoGreenfields

 

Recommended Products

• • Lasagna pan
  • avocado oil
  • potato ricer
  • food processor