For a quick and easy snack you can toss some olives on the able along with prosciutto wrapped dates for a little nibble until dinner is ready to go. (I sprinkle a little truffle salt on the dates for a more unique taste)

Handmade Gnocchi

I thought I’d give gnocchi from scratch a shot. Ingredients look simple but don’t be fooled it’s a little more difficult than it looks.


2 potatoes

2 cups all-purpose flour

1 egg


Prep 30 m

Cook 30 m

Ready In1 h

  1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
  2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces.
  3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.


The Sauce

The sauce recipe is from my auntie Linda, who is full blown Italian. Her primary method and throw everything in a pot and simmer it. I basically watched her and attempted to write down what she was doing. The being said this recipe is overly clear but it tastes great every time!


Olive oil at bottom of pot

1 Medium Onion

Garlic 2-3 cloves minced

Cook until soft

Add in

Crushed chili peppers

24 oz of Tomato Juice

1 can of Tomato Sauce

Simmer for 4 hours

Then Add

2 small cans of tomato paste

Mushrooms and Green Peppers

1 tsp parsley

1 tsp salt

pepper to taste

1 more can of tomato paste (at the end)

1/2 tsp of chili powder

1 tsp of garlic powder

Simmer for 1-2 more hours

Cooking it slow is key!

The Salad

The salad was pretty simple I just threw together some mixed greens, sliced mixed baby tomatoes, bocconcini cheese and tossed it with olive oil and balsamic vinegar



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