Gnocchi with Butternut Squash & Wensleydale

On 1st October 2014, This was dinner

I was very lucky and it was almost ready for me when I got in so here’s what Mr S did.


  • Preheat the oven to 180ºc (fan)
  • Peel, de-seed and chop a butternut squash
  • Crush some garlic cloves
  • Slice a red chilli
  • Pick some sage leaves and tear
  • Get some oil, cranberry jelly/sauce, gnocchi and Wensleydale cheese ready


Toss the squash in the oil, garlic, chilli and sage.

Spread out on a baking tray and roast for about 30 minutes.

When the squash is almost done, cook the gnocchi according to the instructions.

Toss with the butternut squash and stir through some seasoning, cranberry jelly/sauce and the Wensleydale.


This is adapted from the free Morrisons magazine and can be found here.

I think he made it so we had all night to sit on the new sofa, I’m not sure I’m going to get used to it*

* I have, I’m two weeks behind on blogging and am now very happy with it.


Gnocchi with Gorgonzola & Spinach

Over a few years I’ve gradually got used to blue cheese to the point that I now like it. I was always under the assumption that Gorgonzola was quite a strong one but it actually isn’t, this was lovely and creamy.

When I first started cooking I had a bad experience with Dolcelatte and never went near blue cheese for a long time. It was very ‘bluey’ and a bit beyond my taste. I might like it now…

This was inspired by Antonio Carluccio’s ‘Learn to Make Authentic Gnocchi’ in May’s BBC Good Food. I did toy with the idea of making my own but that’s a weekend job, not a ‘back from the gym at 8pm’ one.

Cook some frozen spinach, squeeze out all of the water and roughly chop.

Cook (or make) some gnocchi according to the instructions.

Melt some butter in a pan.  When it’s bubbling, add the gnocchi and stir.

Crumble in gorgonzola, add the spinach and season.


I was eating alone, Mr S had eaten at a meeting. There were no leftovers though – we both demolished those.


This was dinner…9th May 2014.


Chorizo Sausage & Fennel Ragù with Gnocchi

We had an extremely uneventful Saturday, no excitement, other than popping around to my Mum’s to feed Angel, the cat that won’t be my friend.

These sausages were described on the market as chorizo sausages but technically, they are just normal sausages with paprika in them, which was exactly what I wanted.

Here’s the original Italian sausage recipe.

Brown the sausages in a pan and remove.

Gently fry chopped onion and garlic in the pan until soft. Stir in fennel seeds and chilli flakes then chop the sausages and add back to the pan.

Add a glass of red wine, turn up the heat and reduce.

Add a jar of passata and plenty of seasoning.

Leave to cook for about 10 minutes.

Cook some gnocchi then drain and add to the sausages.

Serve with a sprinkling of parsley.




This was dinner…26th April 2014.

Fish with Gnocchi & Greens

Please don’t let this photograph put you off. This was a very tasty dinner.

I had to come home from work ill today but there is a big joke on my side of the family (from my Mum’s side) that even illness can’t put us off our food. So when I got home I slept until it was time to eat.

This recipe is here but I used up some frozen fish fillets from Aldi.

Preheat the oven to 180ºc fan.

Cook gnocchi, sliced courgette and chopped asparagus in a pan of boiling water and boil for about 2-3 minutes. Drain.

Add to a baking dish and stir in some crème fraîche and chopped dill. Season.

Pop some frozen fish fillets on top, season some more and scatter with parmesan.

Cook until the fish is done.


Mr S brought Lemsips.


This was dinner…31st March 2014.

Home Made Gnocchi with Saffron Prawns & Caramelised Onions

I woke up with a slight hangover headache this morning. Strong beers and wine don’t mix. Luckily, when Mr S set off for the market I got up, showered and felt much better. I gave the kitchen an autumn clean from top to bottom then set about making cake and home made gnocchi. Not bad eh?

I’ve been wanting to make my own gnocchi for a long time now as I really do love those little balls of potatoey dumplingness you get from the supermarket so I thought that making my own could only improve on the beauties. (If the Gnocchi Lovers Promotion Board need me – here I am.)

I did quite a bit of online investigation for the best way to do it. Here is what I did:

Approx 1kg of red potatoes (roughly the same size)

250g of plain flour (+ extra for dusting)

2 eggs (beaten)

Rock salt

Fine salt

Pinch of nutmeg

Place your whole potatoes (pricked all over) on a layer of rock salt on a baking tray into a 180ºC (fan) oven. Bake until cooked through – about 45 mins to an hour depending on size.

Remove from the oven. If you have asbestos hands you can remove the potato from the skin immediately. If not, get someone with asbestos hands to do it for you. Or if you are like me, wait a little while then faff about with kitchen paper and hot potatoes JUST because you are hungry and dying to eat the skins.

When the potato has cooled slightly, scatter your flour onto the work surface with a pinch of salt and a pinch of nutmeg.

Rice the potatoes into the flour. If you don’t have a ricer, push them through a fine sieve. But seriously, get a ricer, they are well worth having for delicious creamy mash.

Now at this point you should make a well and add your eggs. Don’t do what I did and mix it without then wonder how your mixture is going to crumble when you try to form your gnocchi, then have to improvise with a doughy well, getting egg everywhere. Just don’t.

I managed to form a soft dough in the end.

Re-clean the work surface and dust with flour. Flatten the dough into the approximation of a square about 1½cm thick then cut into strips about 1½ wide. Roll each strip into a sausage shape & cut into 1cm segments. Mine were probably double this size, ‘probably’ a little on the large side. I ended up cutting mine in half as I put them in the pan.

Dust with flour then holding the gnocchi on your middle finger, press the top with a fork for a slight indent.

I put them in the fridge whilst I made my cake.

To make the prawn recipe:

Melt some butter and a little oil in a frying pan. Add a large sliced onion and some soft brown sugar. Cook until golden brown. Remove and set aside.

Cook the gnocchi in batches in boiling, salted water. Don’t overfill the pan. When they rise to the top, give them about 20 seconds longer and then remove.

Cook raw prawns in the onion pan then add the onions, some crème fraîche, paprika & saffron. Gently heat and when the mixture starts to simmer, fold in the gnocchi, season with salt and pepper then serve with torn basil and parmesan shavings.

Apparently you can freeze any remaining uncooked gnocchi but must cook it from frozen. I left it in the fridge & had to throw it.


I must admit I was a little dubious about my gnocchi but this whole dish came together perfectly and was an absolute treat.

This was dinner… 5th October 2013.

As I made this in October and it was a new food adventure I thought it would be perfect to add to this months Growing Edge which aims to connect food bloggers and inspire us to try new things. This month it’s hosted by Alice at Nom Nom Cat. Go and check it out!




Gnocchi with Pancetta Spinach & Parmesan Cream

This was amazing. I over-toasted my pine nuts but not to the point that they were bitter so nothing spoiled.

Other than the fact that I tossed mine in the parmesan cream sauce, rather than drizzling it over I more or less followed the recipe. It be found here on the BBC Good Food website.

It was quick to make although it was a 3 pan dish, there’s always a down side isn’t there?

The other downside? No leftovers for lunch tomorrow.


We watched our final movie rental – Flight. Denzel Washington owns the screen again and Melissa Leo managed to appear in 3 of the 4 movies we rented. I might watch Zero Dark Thirty tomorrow.

This was dinner…19th August 2013.

Pan Fried Gnocchi with Tomatoes, Vegetables & Blue Cheese

Well I’m a little bit peeved that I didn’t make the gym again tonight. I just can’t muster up the energy. I know I have only myself to blame and so I am very angry with myself as the holiday gets closer and closer.

I still have a lot to do for my holidays too, if anyone has any energy going spare, can I have some please?

I managed to make tea, it’s got gnocchi in it and it’s got peas in it, so there was a little motivation there. At least I’m keeping the blog fairly up to date for a change.

I got in from work & the heat has subsided so I made a coffee (hazlenut latte – my favourite) and sat in the garden shelling my peas and listening to my in-progress road trip playlist.

As I sat, I did a bit of reminiscing  as songs new, newish, old, older & very old washed over me. They reminded me of grandparents, parents, my sister,  school, old colleagues or old friends or even stupid things me & Mr S have done. Isn’t that just the beauty of music? That feeling you get that makes a memory so vivid, you almost feel you are there.

I was also reminded of going pea picking in the school holidays. My friend wanted to do it for extra cash. I hated it from the moment I had to be legged-up onto a lorry, through being given a bag the size of a postage stamp which grew to the size of a shed as you desperately tried to fill it, to trying to get off said lorry in a dignified manner. I was tired, I was hot & I was damn sure I wasn’t doing it again. My friend lasted the summer but it was not for me. I think I learned that day that I wanted a desk job.

Back to present day. The recipe was from the June or July issue of Delicious  magazine and can be found here. I made some slight changes.

First of all I did not use fresh broad beans. They were £2.50 in the supermarket and I already had some frozen ones in. Neither did I skin them.

Cook the broad beans in boiling, salted water and cook the gnocchi in another pan of the for 2 minutes. Drain the gnocchi & leave to one side.

Meanwhile, half the cherry tomatoes and snap the asparagus. Apparently there is an anti-snapping brigade but it’s how I’ve always done it so that’s my argument right there. It was pretty poor asparagus really. It tasted fine but it was very skinny. Damn you Lisa for not going to the market.

When the broad beans are nearly cooked, add the peas and asparagus and blanch.

Heat a little oil in a frying pan and fry your gnocchi until golden. Remove and keep warm.

Put your tomatoes in the pan and soften a little then toss everything together & season.

Plate up, add baby radishes (or chopped normal ones in my case), then crumble your cheese over. I used a relatively mild blue cheese on this but you could use whatever you fancy really.

Garnish with some mint and enjoy.


I’ve got the leftovers for lunch at work and just grated some cheddar on it.

This was dinner…10th July 2013.