There aren’t many people who could sum up this mysteriously magical time of year better than Taylor Swift in her song “august” – which graced listeners ears this time last year during the surprise release of her iconic-ly fall album, folklore. Although all sixteen songs on the album serve as their own personal love letters to autumn, “august” explores the transition of moving out of the throws of summer and into the chilly fog that is August…otherwise known as my favorite time of year.
But I can see us lost in the memory
August slipped away into a moment in time
‘Cause it was never mine
And I can see us twisted in bedsheets
August sipped away like a bottle of wine
‘Cause you were never mine
To me, autumn is more a season of the soul than of nature. Little things during this finite period of time carry so much more weight than the million things that often occur in the spring, summer, and winter. Fall forces you to appreciate and embrace how special each individual moment is, no matter how big or small.
Needless to say, Taylor inspired me to create an evening worthy of those little moments – of sipping away at a bottle of wine, listening to the rustling trees in the wind, and embracing your inner mystical self.
For tonight’s agenda, plan on something simple and cozy. The menu features plenty of red wine and comfort food – which, of course, means you’ll have to enjoy it alongside your favorite fall movie or book.
If you have skeleton glasses to drink out of, bonus points.
So, to commence our evening, here’s your checklist:
Open your windows! Let that fall breeze in.
(if there’s a bonfire somewhere, even better)
Pick your poison…I mean playlist…while you cook.
These are my personal favorites:
Follow the recipe below & pour yourself a glass of red (yes, it has to be red).
Gluten-Free Ricotta Gnocchi with Herby Mushrooms & Sage Browned Butter
Ingredients
For the gnocchi…
- 30 oz whole milk ricotta cheese
- 2 egg
- 2 cups all-purpose flour (Cup4Cup)
- 2 cups grated Parmesan Reggiano
- kosher salt
For the sauce…
- 4 tbsp extra virgin olive oil
- 8 cups mixed mushrooms, roughly torn or sliced
- 2 cloves garlic
- 12 tbsp salted butter
- 4 tbsp fresh thyme leaves
- 16 fresh sage leaves, chopped
Instructions
- To make the gnocchi, in a bowl, mix together the ricotta and egg. Add 2 cups flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a 1/4 cup flour at a time until the dough can be formed into a ball. The dough should be sticky, but not so wet that it sticks to your hands.
- Generously flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. At this point, the gnocchi can be kept covered in the fridge for up to 1 day. Simply boil just before you're ready to eat. Or boil right away.
- Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.
- Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes.
- Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.
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