home made gnocchi


Some days are special. I knew when the mister was flipping through the Rao's cookbook yesterday it was indeed going to be one of those days. I don't know many husbands who say, "I think I'm going to make gnocchi today."  My excitement for the dish was far greater than my fear of what the kitchen would look like after he was finished. Gnocchi is one of my favorites. He went off to the market to gather his ingredients. He wasn't stopping at home made gnocchi, oh no, that was a mere appetizer to his orecchiette with broccoli rabe and sausage. Sunday supper with the mister. Sounds like a cooking show.

The recipe he used was for Gnocchi alla Romana. A semolina dumpling prepared Roman style. This required him to stir the semolina, milk, butter, salt and pepper constantly for about fifteen minutes or until the batter pulled away from the sides of the pan. There might have been some complaints about hand cramping, but I was busy with the little miss fingerpainting!


The batter was transferred to a pan and spread out evenly with a spatula.


Then it was time to let it cool. In between prepping his main dish, the mister took a few spins with the little miss to a few of her favorite songs while I washed some dishes.


Using a one-inch round cookie cutter, he cut out his little dumplings and put them on a greased cookie sheet where they were baked for about fifteen minutes. Once cooked and golden brown, he transferred them over to a baking dish and topped them with fresh mozzarella, put them in the broiler to melt, and then poured on some red sauce all while clementine and I "practiced" finding easter eggs.




Our appetizer is served.

The gnocchi dumplings were so light and the flavor was amazing!

The rest of our dinner was equally delicious.

Besides being able to eat such a great meal, it was so fun to spend our Sunday afternoon together in the kitchen as a family.

pumpkin ice cream served in a mini pumpkin

I love pumpkin ice cream (especially Double Rainbow Perfect Pumpkin. It lives up to its name.)

I thought it would be fun to serve it in a mini pumpkin.

I carved one out, rinsed it, dried it, and placed it in the freezer.

After about an hour I took it out and scooped the ice cream into this ever so appropriate bowl.

Imagine a whole tray of these! They can be assembled ahead of time and popped backed in the freezer.

drunken gummy bears


Drunken gummy bears.

I know, I know!  I said I was planning a first birthday party, so why am I boozin' up the bears?

Because it sounds like so much fun.

I had never heard of drowning your gummy bears in alcohol before. Unusual cruelty or fun adult treat? I'll go with the latter. I suppose the best part of this story is that is was my mother who told me about this. She made them for a party. They were a big hit. My surprise in the fact that she was the one telling me was overshadowed by my pure excitement in making these for my husband, an avid gummy bear eater.


Three small packages of haribo gummy bears went into a jar with a lid. (Minus the ones that were consumed in the preparation process!) Equal parts citron vodka and watermelon schnapps were poured over the bears and then gently stirred. I used about a half cup of each. Seal up the jar and put into the fridge. Let those little bears soak. As they absorb the alcohol, replenish in equal parts. Keep refrigerated. Repeat for at least three days.

I'll update as they soak and grow!


gummy after soaking