Finally! New work in my Etsy shop!

Ivory Brown Glass and Copper Bracelet

Brass Trout, Glass and Copper Earrings

Copper Hearts with Salmon Red Glass, Triple Strand Necklace

Parsnip Chive Gnocchi

 I am taking part in a bi-weekly food challenge with a group of friends. I chose parsnips for this challenge.

I found this recipe online here: http://www.nooschi.com/2009/07/parsnip-and-chive-gnocchi.html

I followed the recipe pretty much exactly but added mushrooms to the garlic butter sauce.

Parsnip and Chive Gnocchi

 1 lb of parsnips
 1 1/2 cups of sifted flour
 1/4 cup of fresh Parmesan cheese, grated
 1 Tbsp chives, finely chopped (I used dehydrated chives)
 salt and pepper to taste

Method
1. Peel the parsnips and cook in a large pot of boiling water until tender (approx 25-35 minutes). Drain and allow the parsnips to cool and dry.

2. In a large bowl, mash the parsnips. Slowly add in the flour and mix thoroughly. Add in the chives, Parmesan cheese, and a dash of salt and pepper. Mix well.

3. On a lightly floured surface, roll the gnocchi mixture into a thick snake-like shape (about 1 inch diameter). Cut the snake-like gnocchi mixture into small 3/4 inch pieces. Roll each small 3/4 inch piece into an oval shape. With your thumb, press the gnocchi, into the back of the tines of a fork, creating a ribbed imprint. 

4. Bring a pot of water to a boil. Place the gnocchi into the pot of boiling water. 

The gnocchi is ready when it floats to the surface. Drain and serve.

Because this gnocchi has such a nice flavour on its own, I served it with a simple garlic mushroom butter sauce. To garnish, I used freshly grated Parmesan cheese. Yum!! This recipe is a keeper, one that I will make again and again!

This recipe yields 4 servings.

 mashing the flour into the parsnips

 the dough is ready to work with

 rolling the gnocchi on the back of a fork

sliced mushrooms for the sauce

yum, ready to eat!

Cool!

Recycled Wool Rug

Farewell Cali Coco Bean

Miss Bean left us on my birthday, Sunday November 20th.

The saddest birthday I have ever had.

We miss her very much

Beanie's New Toy

Beanie's New Toy a video by fiveforty on Flickr.

Pumpkin Gnocchi

Pumpkin Gnocchi

By The Canadian Living Test Kitchen

Preparation time: 20 minutes.

Cooking time: 10 minutes.

This recipe makes 8 serving(s)

Pumpkin Gnocchi
Photography by Edward Pond

Nutritional information available online.

Ingredients

1/3 cup (75 mL) butter
1/4 cup (50 mL) pine nuts
12 fresh sage leaves
Gnocchi:
2 cups (500 mL) roasted pumpkin purée or roastedsquash purée, (see Perfect Puree, below)
1/2 cup (125 mL) grated Parmesan cheese
1 egg
1 tsp (5 mL) salt
1/4 tsp (1 mL) ground nutmeg
3 cups (750 mL) all-purpose flour, (approx)

Preparation:

Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.

On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.

In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.

Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.

Add sage leaves; cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.

Additional Information:

• Perfect Puree
  When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o'-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.
  
  Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and puree in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.
  
  2 lb (1 kg) sugar pumpkin yields about 1-3/4 cups (425 mL) puree.
  
  2 lb (1 kg) butternut squash yields about 2-1/2 cups (625 mL) puree.
  

The Last week of Summer

Saturday afternoon at the Aguasabon River