Archive for November, 2007


I do not eat Gnocchi often, but recently Christopher and I went to a restaurant and I ordered it but it just didn’t send me anywhere, so I decided to come home and try my own recipe. It is actually pretty easy to make even after a day at work.

8 potatoes
2 tablespoons butter
2 cups all-purpose flour
1 can tomato sauce
1 block of mozzarella cheese, or shredded mozzarella
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top. Put gnocchi in a bake ware container, and cover with tomato sauce and mozzarella cheese, bake in oven till cheese is melted! Garnish with some parsley!

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Pumpkin Cheesecake

I love pumpkin pie and cheesecake, so I decided this weekend to make a Pumpkin Cheesecake! I have a lot of trouble making a graham cracker crust, so I usually buy the pre-made ones they have! But if you are brave you can try it!

Here is the recipe:

1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves

Combine crust ingredients. Press into bottom of a 9-in. spring form pan; chill.
For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes.
Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.

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