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Welcome to day one! Today we’ll be cooking with the Spice Chica, or Chef Marina. Chef Marina has a fabulous cooking class for you!

Please make sure you do this with your parent or guardian, and that you have the ingredients you need for this class!

Follow along with Chef Marina – video here. Read the full list of ingredient and instructions below from Chef Marina. Again, remember to have your parent or guardian present with you.

Check out the video here

20-minute Ricotta Gnocchi

The easiest homemade gnocchi recipe — made with just four main ingredients in 20 minutes (no potatoes required), and just as light and delicious as ever!

Love potato gnocchi? Allow me to introduce you to its quicker-and-easier-to-make, ultra-light-and-pillowy, arguably-even-more-delicious cousin.

You just need to stir four simple ingredients together, season with salt and pepper, roll out and cut the dough into bite-sized pieces, boil for a few minutes — and wooow! — the most delicious gnocchi can be ready in basically the amount of time it takes to bring your big pot of cooking water to a boil. We love tossing ours with a brown butter sage sauce, some fresh basil or marinara sauce. But of course, there are many delicious ways to serve this dish, so get creative!

Bottom line — whether you’re a beginner and making your own homemade gnocchi, or a potato gnocchi pro looking for a quicker method, I highly recommend giving the ricotta version a try. I think you’re going to love them!

Ingredients:

• 1 1/2 cups (one 15-ounce container) whole milk ricotta cheese

• 3 egg yolks

• 1 cup (about 4 ounces) all-purpose flour

• 3/4 cup (about 1 ounce) freshly-grated Parmesan

• 3/4 teaspoon fine sea salt

• 1/4 teaspoon freshly-cracked black pepper

• 1 pinch nutmeg (optional) Instructions:

1. Prep the water: With your parent,bring a large stockpot of generously-salted water to a boil over high heat.

2. Drain the ricotta: not necessary but a good idea.

3. Mix your dough ingredients. Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should hold together well. If it feels too wet, just add in another few tablespoons of flour.

4. Roll out and cut the dough. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough lightly with flour. Using a knife or a flour scraper, cut the dough into eight even pie wedges. Using your hands, gently roll out each wedge into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together).

5. Boil the gnocchi. Carefully transfer the gnocchi to the boiling water to cook. Once they float — usually after 30 seconds or so — drain the gnocchi.

6. Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!

7. ENJOY!

Alberta Cancer Foundation Fact – Did you know that last year, more than 26,000 patients visited the Tom Baker Cancer Centre during their cancer journey?

We hope you enjoyed day one! Remember to ask your parents to share your progress with us on social media by using the hashtags #lilAHA #albertacancer. If you like, you can e-mail us photos to laura.field@albertacancer.ca

You’re doing great work for Albertans facing cancer.

Keep it up

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