3 Deceptively Easy Italian Appetizer Recipes for Your Next Party
Have you ever been so busy preparing for a party that a few minutes before your guests arrive, you realize that you still have to assemble the hors-d’oeuvres? Well, you never have to find yourself in this situation again. Here are three bite-sized pasta appetizers, courtesy of our Italian, pasta-making friends at Giovanni Rana, that look fancy but are actually super easy to make. In 20 minutes or less, you’ll have delicious, Instagram-worthy party snacks to please hungry guests. These recipes will keep your kitchen time minimal and stress-free, so you can focus on what’s really important — eating. Buon appetito!
Skillet Gnocchi, Mini Sausage, And Sage Skewers
From Giovanni Rana
(Makes 12 skewers)
Ingredients:
- 4 tablespoons butter, divided
- 1 (12-ounce) package of gnocchi, like Giovanni Rana Skillet Gnocchi
- salt and pepper, to taste
- 24 small cocktail sausages, like Lil Smokies
- sage leaves
- skewers
- Parmigiano Reggiano, for serving (optional)
Directions:
- Melt 2 tablespoons of butter in a large skillet. Add gnocchi to the skillet and cook on high, stirring frequently for about 4 minutes. Distribute gnocchi evenly in the pan for crisp texture on both sides. Season with salt and pepper to taste.
- Transfer gnocchi to a plate with a slotted spoon. In the same skillet, sauté mini sausages for about 1 minute. Set aside.
- Assemble the skewers alternating gnocchi, sage, and mini sausages.
- Melt 2 tablespoons of butter in the skillet and add the skewers to the skillet. Cook skewers 1 minute per side. Serve and enjoy! For extra flavor, sprinkle grated Parmigiano Reggiano cheese over the hot skewers.
Butternut Squash Ravioli with Caramelized Shallots, Cream Cheese, and Coffee Powder
From Giovanni Rana
(Makes 12 bites)
Ingredients:
- 6 large, peeled shallots
- 3 tablespoons butter, divided
- 1 tablespoon sugar
- salt and pepper, to taste
- 12 butternut squash ravioli, like Giovanni Rana
- 3 tablespoons cream cheese
- 3 tablespoons Alfredo sauce, like Giovanni Rana, plus more for serving
- 1 tablespoon coffee powder
Directions:
- Blanch the shallots in hot water, drain, and cut lengthwise. Melt 2 tablespoons of butter in a skillet and cook shallots slowly 2-3 minutes per side. Sprinkle the shallots with sugar and cook an additional 2 minutes, or until caramelized. Season with salt and pepper to taste.
- Cook butternut squash ravioli according to package instructions. Drain and set aside.
- Combine cream cheese and Alfredo sauce and transfer to a pastry bag.
- Melt remaining butter.
- Place caramelized shallots on a plate and drizzle the cheese sauce over each shallot. Top the shallots with the cooked butternut squash ravioli and brush with melted butter. Sprinkle the ravioli with coffee powder and serve. For added flavor, heat the extra Alfredo sauce according to package instructions and drizzle over the ravioli.
Green Savory Cupcakes with a Heart of Roasted Tomato And Mozzarella Tortelloni
From Giovanni Rana
(Makes 12 bites)
Ingredients:
- 1 and 1/3 cup robiola cheese or cream cheese
- 3 eggs
- 1 cup steamed peas
- 1/2 cup baby spinach
- 1 tablespoon grated Parmigiano Reggiano cheese
- salt and pepper, to taste
- 12 tortelloni, like Giovanni Rana Tomato & Mozzarella Cheese Tortelloni
Directions:
1. Preheat oven to 300°F.
2. Combine cream cheese, eggs, peas, spinach, Parmigiano Reggiano, salt, and pepper in a mixer and mix until well-blended.
3. Cook tortelloni for 3 minutes in boiling water with a touch of salt. Drain the tortelloni.
4. Divide up the cheese mixture among 12 small cupcake liners. Place a tortelloni in the middle of every cupcake. Bake for about 15 minutes and serve.
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(Photos via Giovanni Rana)
