Saturday, November 8, 2008

Gnocchi and Pork

This past week, we actually had time to cook some new stuff. First, Sam was in the mood for some pork, so he picked up some tenderloin and parsley and I tried out this recipe for Roasted Pork Tenderloin with Sage Corn Bread Crust. Very easy to make and it was a good opportunity to use some sage from our deck that has really grown huge (its actually taking over the rosemary a little bit).

And then later this week I finally got a chance to try out a recipe I've meant to try for a while - homemade gnocchi. Ricotta gnocchi is a lot easier than potato gnocchi - no ricing needed. Just some waiting for the water to drain out of the ricotta and some mixing. And the fluffiest gnocchi ever. So tasty.

1 comment:

Sam T said...

the gnocci was some fluffiness...

pork was a good excuse to fire up the grill; looking foward to some winter grilling in the near future! it almost brings summer back for a few brief minutes