I’ve been making this dish for Kenya for several months but only now did I think of putting it on weelicious. Duh!! This is an amazingly quick, easy and tasty dish. I guarantee you’ll end up adding your own twist and wind up making it on a regular basis.
What could be more simple then eggs, pasta and cheese? Of course, for added flavor, color and nutrition I add the zucchini and sun dried tomatoes, but you could replace them with anything you have on hand to jazz the dish up. Even better, you can make a bunch of pasta, let it cool, add a splash of olive oil and keep it in the fridge for several days, so you can conveniently whip Pasta Wee One whenever you feel brain dead and can’t think of something warm and delicious to eat for lunch or dinner. And even better, no matter what shape of pasta you have on hand, it will work perfectly.
I made this for Kenya’s dinner and of course my husband took one sniff and asked if I would make it for him too. Luckily I had tons of leftover pasta and veggies in the fridge ready to go!

Pasta Wee One (Makes 5-6 Toddler or 4 Big Kid Servings)

1 Cup Pasta, cooked (I used mini bow ties, but whatever kind you choose is great. Just follow cooking time on package.)
2 Eggs
2 Tbsp Milk
2 Tsp Butter
1/2 Cup Zucchini, shredded
1/4 Sun Dried Tomatoes
2 Tbsp Parmesan (a cows milk cheese with a complex fruity/nutty taste) or Pecorino (a salty sheep’s milk cheese)

1. Whisk the eggs and milk in a bowl.
2. Heat a large saute pan over medium heat. Add the butter.
3. When the butter is melted add the zucchini and sauté for 1 minute.
4. Add the pasta, sun dried tomatoes and then the egg mixture.
5. Stir continually for 1 minute until the egg coats the pasta.
6. Add the cheese and continue cooking another minute until the eggs coat the pasta and vegetables.
7. Cool and serve.

Finally, I have a delicious recipe — that you don’t have to eat with a spoon — for all those little ones without 
teeth. I keep talking to parents whose 12, 13 even 14 month olds still 
don’t have teeth. They really want to move beyond purees, but need a 
recipe soft enough for their little ones to chew (or gum). These spinach 
gnocchi balls are so heavenly that Kenya only got his mitts on 8 or so 
before the grownups had eaten them all up!
This is a recipe that Popeye would be proud of. Packed with spinach 
and creamy ricotta, these little morsels are like soft pillows: 
delicate and so easy to make. You could even serve them with a little 
red sauce, but for easier cleanup, I highly recommend just a little 
sprinkle of parmesan cheese and that’s it!

Spinach Gnocchi (makes 40 small gnocchi balls)

10 oz Block Frozen Chopped Spinach
1 Cup Whole Milk Ricotta Cheese
2/3 Cup Parmesan Cheese, plus 2 tbsp for sprinkling before serving.
1 Egg Yolk
2 Tbsp Flour, plus more for dusting your hands while rolling

1. Defrost the brick of frozen spinach (you can also do this in the microwave).
2. Squeeze ALL of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).
3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is throughly combined.
4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.
5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
6. Bring a large pot of water to a boil for cooking the gnocchi.
7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
8. Using a slotted spoon, remove the gnocchi to a plate or bowl.
9. Sprinkle with parmesan cheese, cool and serve.