How to Make Gnocchi? – Depends on Who You Ask…

So as usual, life has been stupid busy. While trying to be focused on work, this love I have for being in my new Old kitchen, keeps my brain going in the wrong direction…  I’ve been looking for something DIFFERENT to play around with. There has been lots of talk about this gnocchi dumpling thing lately (very thankful I can type it, I have no idea how to say it)… and just made me so confused. Some say use potatoes, and wheat flour with all purpose flour, or don’t. Add some cheese  and some eggs, or don’t. I guess gnocchi is whatever you can mix together to make a dumpling of sorts for any kind of sauces and soups. So I decided I would play my way. Do what you love, love what you do, is my motto.

Goat Cheese & Ricotta MixtueI used goat cheese and an Italian brand ricotta that I just love to put in everything, with a handful of thyme from the window box, and some regular ol’ all purpose flour.

To keep them from getting sticky I put them in the fridge after I rolled and cut them, while waiting for the pot of salted water to boil.

Then gently dropped them in, one by one. I thought it would take a lot longer for them to float, but it literally only took about a minute to minute and a half…

I had another pan frying up some hot Italian sausage for the sauce, so I removed the meat and added a bit of my Frying up the boiled gnocchi in hot oilhomemade habanero infused olive oil to the sausage drippings. Got the pan quite hot, reduced to low and then put the boiled (and drained off) gnocchi in the frying pan to brown.  Man it smelled good!

When all the gnocchi were done, I started the tomato and vodka cream sauce by adding the diced onions and garlic to the frying pan. Poured in the vodka and let it reduce a bit, then added my crushed tomatoes, chicken broth, lemon juice, roasted tomatoes in a bit of oil, capers & salt and pepper with a dash of sugar. Before serving I poured in some fresh heavy cream… oh my….I cannot tell you how pleased I am with these recipes! I thought making dumplings and pasta was going to be so much harder to do. I can’t believe I have been afraid of making them for so long.Tomatoe & Vodka Cream Sause

I haven’t made Hummingbird Cake yet, for Spring, so that will be my next adventure. I want to make sure to make the dried pineapple flowers this time! Excited!

Happy February, y’all!



On The Hunt… It’s Saturday!


Don’t you just love Saturdays! The Farmer’s Markets, Green Markets, Butcher Shops…

Today I am looking for cheeses and the perfect mix for what’s been rolling around in my head this past week. A cheese that will go perfectly with pork, not sure of the cut of pork yet, but I’m wanting something to roll around in a tortilla with mango something something.. just can’t get the mango out of my head, so l need to put it in a dish!  What to do with the beet and radish, that’s another story…

Happy Saturday Browsing!





My New Love – More than JUST a Cheese

This aged sheep’s milk cheese is made in Siena, Italy. I am hoping the local cheese artisan can bring it to me,  as I found it in the wonderful Mazzaro’s Italian Market in St. Petersburg … I will know soon enough, or I’ll just make another road trip.

Pecorino Toscano. Aged about 6-9 months, has  a nutty rich flavor. Grate it over fish, broccoli, warm pasta or slice on your cheese board. They tell me it only has a shelf life of 2 weeks, but that doesn’t matter since every last nibble of it disappeared before, during and after the Toscano Tilapia dish was made. And will most definitely disappear just as quickly next time.
It is a hard, medium sharp cheese that went well with a glass, or two, of Soave.

{about Mazzaro’sItalian Market.. not just because of their Cheese and Wine Room – you will want to make at least one trip, I highly recommend a visit}


Get there early while the fresh cheese is still warm
Get there early while the fresh cheese is still warm