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.
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1 comment:
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
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