I sure did miss cooking this weekend but there was just too much going on. Saturday after a few chores we decided to get out of the house for a little while and grab lunch in a neighboring town. I had the best burger EVER. The patty was handmade with fresh, curly leaf lettuce, crispy bacon, pepper jack cheese, crispy fried onions and a homemade toasted bun. IT WAS HUGE-I ate the whole thing plus the pile of steak fries. I added this to my list of guilty pleasures. Sunday we attended a veterans event honoring an elderly gentleman for his 7o years of continued service and membership. Of course I got teary as I always do. He is 92 years old and we were happy to see that many of his family members were able to join in sharing the moment with him. Yesterday we headed to Abilene to have lunch with my Aunt and Uncle on their way home to California. It was her birthday which made it extra special. Lunch was awesome (chicken fried steak with mashed potatoes, fried okra and two jumbo margaritas). They had driven in from Houston where they had been visiting the rest of my family so I got a surprise care package from my sweet sister with some homemade pear preserves (yum) and some hair products (smile). All said, I was ready to get back to my kitchen.
Gnocchi has been on my list of foods to try for some time so this morning (after taking Maggie for a walk) I got busy conjuring up a plan for dinner tonight. Since I have never cooked gnocchi before I had to experiment a little. I tried boiling a couple of them according to the package directions and wasn’t crazy about the texture so I tried lightly stir frying them in a skillet and loved the texture that it gave them. I went with that concept and created my own dish. For me it is so exciting to try new ingredients and I get so much inspiration from reading all the other bloggers’ recipes and ideas. Everyone does such awesome work and it does not go without notice.
- 11 oz. spicy sausage links, sliced thin (I used jalapeno sausage)
- 1 lb. gnocchi, uncooked
- 1 14 oz. can diced fire roasted tomatoes
- 1 4 oz. can black olives, sliced
- 2 jalapenos, diced small
- 5 small sweet peppers, cut into rings
- 3 cloves garlic, minced
- 2 Tablespoons mascarpone cheese
- 2 Tablespoons olive oil
- 1 Tablespoon fresh basil, torn into small pieces
- Salt and Pepper
In large skillet saute the peppers, onion and garlic in 1 Tablespoon olive oil until tender. Remove from pan. In the same pan stir fry the sausage until edges are a little crispy. Remove from pan. Add the remaining 1 Tablespoon of olive oil and gnocchi to the pan and cook on Med-Hi heat until slightly browned. Stir in the sausage, peppers and onions, olives and half of the fire roasted tomatoes and mix well. In a food processor puree the other half of the tomatoes and mascarpone cheese until smooth. Pour into the skillet with the other ingredients and mix well. Sprinkle with fresh basil leaves.
Have a wonderful day!