Ricotta-Parmesan Gnocchi with Brown Butter-Herb Sauce

The easiest homemade Ricotta-Parmesan Gnocchi with Brown Butter-Herb Sauce!

These are by FAR the easiest homemade gnocchi I've ever made, and delicious, too.

No potato in this recipe; the dough is made by mixing Ricotta cheese with flour and seasonings.

The butter sauce goes together in minutes. If you don't care for butter sauce substitute a lightly seasoned tomato sauce such as marinara instead.

No pasta machine is needed; the easy-to-work-with dough is simply rolled into a "rope", cut into pieces, then rolled off the back of a fork with your finger to form the familiar ridges on the top side~

and the dimple on the back from your finger ~ perfect for cupping and holding the sauce. :)

To cook the gnocchi simply drop into a pot of boiling, salted water, let them cook for a few moments ~ when they float to the surface they are done.

Honestly, you can make up a batch of these within minutes; I make them in the time it takes for the pot of water to boil.

If you like gnocchi, I hope you'll give these a try ~

I think you'll be pleased with the results.

You can find the printable recipe on my recipe blog ~

~ Please CLICK HERE FOR THE RECIPE~

Savory Herb Muffins ~ Mini-Size

Sooo Good!

I'd like to thank our FOODIE FRIDAY Host ~

Designs By Gollum

for graciously hosting (and always entertaining us!)

Please go check Michael's blog, and see who else is participating this week. :)

These are super with fresh herbs, but they taste really good with dried herbs, too.

Simple to mix up in a few minutes ~ I hope you like them if you give them a try.

You can use fresh or dried herbs, any combination that you like.

This time I used chives and thyme from the herb garden.

They go together in moments and are a good accompaniment with soups or salads.

You might also like them for brunch, or on the cheese tray.
I find them irresistible as a snack.

If you would like a printable copy of the recipe, you can find it on my recipe blog by clicking

HERE.

Seedless Blackberry Tarts

Having found myself with on-the-edge, almost overripe blackberries on hand I wanted to use them up immediately. Jam came to mind ~ but I really wanted to make something for dessert.

Something like a pie, turnovers, or a tart...

I decided upon two individual tarts...

NO real recipe here, as often is the case I just "wing" it.

The method goes like this:

Bake the pastry crusts, set aside and allow to cool.

Cook the berries in a pot with a spoonful of water, a splash of lemon juice, enough sugar to make as sweet as you like.

I add a half of a finely chopped sour apple, skin and all (for the pectin it contains.) Cook and stir occasionally until the berries are completely tender and the contents of the pot are thick and syrupy.

While it is still quite warm, press the contents of the pan through a food mill (or use a metal sieve and large spoon) into a bowl, leaving the seeds, and apple residue behind.

Pour the warm pulp into the baked shells and allow to cool. Decorate as desired.

Filling will firm up as it cools.

I always serve a dessert like this with a little something creamy ~ a scoop of vanilla ice cream or frozen yogurt, or a dollop of slightly sweetened gently whipped cream, or crème fraîche.

For the dragonfly decorations ~ I just cut a little excess pastry dough with a tiny cookie/canape cutter and bake them along with the tart/pie crusts, they bake in a matter of a few minutes.

(I brush with cream and sprinkle with sanding sugar for a little sparkle.)

Then arrange on the filled tarts, as desired.

Indian Fry Bread Tacos ~ Snack Size

Indian Fry Bread ~ Crispy, light puffs of pastry are often brushed with butter and drizzled with honey. They can also be used in place of a tortilla to make a type of Native American Indian Taco.








Usually each fry bread is rolled or patted into the diameter of a regular corn tortilla ~ but this time I took the liberty of adjusting them to appetizer, or snack size; about 3-inches in diameter.





The simple dough is soft and easy to shape; no yeast required ~
the leaven is baking powder.








This time I used ground turkey, seasoned as for Southwestern Chili ~ diced onion, minced garlic, a favorite chili powder, cumin, fresh oregano, a bit of fresh thyme, salt and pepper. I browned the ground turkey in a hot pan with a little oil, reduced the flame to medium; added the onion ~ after a couple of minutes, stirred in the remaining ingredients allowing the mixture to cook to bring out the fragrance of the seasonings. Then added some water and simmered until almost all of the liquid was reduced.


Because the turkey-chili filling is so moist and flavorful I did not bother with any kind of salsa; instead topped with the usual taco condiments ~ grated cheese (Monterey Jack and Parmesano Reggiano), chiffonade of lettuce, diced tomatoes, green onions, in lieu of sour cream I used Greek-style yogurt. Cilantro and diced avocados on the side.


Of course you can fill the mini-fry bread with whatever you like ~ any kind of meat or vegetable filling would be delightful ~ no matter how you fill them, beware because I think you might find them almost as addictive as my family does. :)

If you would like a printable copy of the Fry Bread recipe I use, you can access on my recipe blog

by CLICKING HERE.

I've also listed a link to a page with several variations of the recipe there.

If you make these, I hope you are as fond of them as I am.

Thank you for stopping by!

Naan ~ Homemade Indian Flatbread without a Tandoori oven

I am not of Indian descent, nor am I an expert of the cuisine (by ANY means)~ but I adore naan, the delicious, slightly chewy, teardrop shaped bread used to scoop stews and the like.





Authentic naan is baked by literally throwing the flattened bread dough against the hot, vertical oven walls of a traditional Tandoori oven. I have no such Tandoori oven, but one of my sister-in-laws taught me this unusual baking method which works remarkably well.

It's also delicious as a snack, an accompaniment to salads, soups, or cut/torn into pieces as you would pita bread for a scoop for dips such as hummus, etc.


I urge you to try it to see how easy and delicious it is. I've included the recipes and directions on my recipe blog.If you'd like to take a look ~ CLICK HERE  for the printable recipe.

Postcard ~ From the Garden

Actually, several Postcards ~ Let's take a look at what's blooming right now.

The Dogwood trees are still blooming, but winding down with their show for this season.

It is a little too early for roses just yet, and most of the Rhodies are delayed in their usual bloom time, this white one is always the first to show each spring.

Of course the pansies & violas are still going strong. These are all "volunteers" from previous years. I love when they re-seed themselves; they appear in the most unexpected places in the garden, in odd pots, between stepping stones, etc. I don't mind at all and love the casual look they add here and there.

I collect old enamelware coffee pots and tea kettles, and like to plant herbs and/or annuals in them ~ I'll share more another time; here are a couple of them.

I arrange them on a quaint old metal tea cart which we've painted white, I'll post a picture of it in the future so you can see the entire effect.

Columbines thrive in this area ~ they come in an astounding array of color combinations; here are just two. These are the Giant variety.

The deer are welcome all over the property (outside of the fenced gardens, that is.)

The earliest of the Bearded Iris have begun to bloom.

I love the 'blues'... :)

It had just sprinkled prior to taking the pictures of these "no name" Iris from the garden center.

I consider the Peonies (ONE of ) the Queens of the gardens, cherished almost as much as my favorites; the roses~

In case you have never seen them unfurl, these photos show what they look like before they are fully open.

And the photo below shows how they look when full-blown~

To give you an idea of size, this one is approximately 7-inches in diameter, they make a dramatic display when in bloom.

These blooms are from the tree peony; the earliest to bloom each year ~ The bush peonies are still in the tight bud stage and won't put on their show for another couple of weeks.

Something I had never grown, before moving to Oregon are Clematis. Now I cannot imagine a garden without them. I love their vining natures, and the fact that they can coexist so readily with my climbing roses.

This one is "Pink Champagne"; the first to bloom (it's the only one blooming so far). I got carried away with photos of this one ~ and the one thing you probably cannot detect is that it has slightly irridescent, faint blue hue to each petal.

I look forward to the first clematis each year, so please forgive me for sharing so many of this one. :)

Most of my clematis are grown like this, on tall rusty metal arches, along with David Austin English climbing roses.

A few more glimpses of Pink Champagne, so you can see the slight variation in form~

These little straw flowers are some of the tiny favorites, little bundles dry beautifully. I like to combine them with lavender "wands" to make long lasting, fragrant bouquets.

Thank you for taking the tour to view what is blooming in the garden right now.

I hope you have a lovely weekend.