Autumn to winter, winter to spring,
Spring into summer, summer into fall-
So rolls the changing year, and so we change;
Motion so swift, we know not that we move.
-Dinah Mulock Craig
Have you ever considered using the changing of the leaves as a gentle reminder to turn over a personal new leaf? Last fall, I embraced this mindset that other cultures have practiced for centuries. Consider it a less drastic time of resolution and reflection. Unlike traditional New Year resolutions, those made in autumn are a more private promise to ourselves. I used this moment to consider what I wanted more or less of in my life. It feels so good when the ball drops at the year’s end, to already have focus and clarity about the one ahead.
Tess and I find that the subtle changes in the natural world inspire us, especially in the fall. Our visions, menus, wardrobes, homescapes, and even our playlists are products of the environment. Autumn is a time to enjoy the harvest of a bountiful summer with our recipes, put on our favorite sweaters, and pull out our coziest pillows and throws. There’s nothing better than lighting a fire, and sipping our favorite seasonal beverage with the homey scent of something comforting in the oven.
So go ahead, let nature’s quiet shift be your inspiration. Take a moment today, while a mouthwatering Sunday Gnocchi Bolognese is simmering in the oven and pull out a journal. We’ll be doing the same.
Happy autumn!
Our Playlist Right Now….
And The Recipe…
Sunday Night Gnocchi Bolognese Bake
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, diced
- 2 carrots, diced
- 1 pound spicy Italian sausage
- 2 cloves garlic, minced or grated
- 28 ounces San Marzano tomatoes *we used our own jarred…yum!
- 1 cup whole milk
- 1 cup red wine
- 1 bay leaf
- 2 sprigs fresh oregano
- 16 ounces ricotta gnocchi (homemade recipe below!)
- 8 ounces buffalo mozzarella, torn
- 1 cup shredded provolone cheese *more is better.
- salt and pepper, to taste
- fresh basil, for topping
Instructions
- Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the onions and carrots and season with salt and pepper. Cook until softened, about 5 minutes. Add the sausage and garlic and cook until the sausage has browned all over, about 8-10 minutes.
- Meanwhile, boil your gnocchi (recipe below!).
- Drain the tomatoes reserving the juice.
- Stir in all of the tomatoes, wine, and milk. Add the bay leaf and oregano and simmer the sauce for 15 minutes or until it has thickened slightly.
- Stir in the gnocchi and reserved tomato juice. Bring the sauce to a boil and cook another 5-10 minutes. Remove from the heat and remove the bay leaf and oregano. Top the dish with cheese. Transfer to the oven and bake for 15 minutes or until the sauce is bubbling and the cheese has melted. Top with fresh basil.
Homemade Gluten-Free Ricotta Gnocchi
Ingredients
- 16 oz whole milk ricotta cheese
- 1 egg
- 1 cup Cup4Cup flour (or all purpose if not GF)
- 1 cup grated parmesan cheese
- 1 tsp kosher salt
Instructions
- To make the gnocchi. In a bowl, mix together the ricotta and egg. Add the cup of flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a 1/2 cup of flour at a time until the dough can be formed into a ball. The dough should NOT be sticky. It should be floured enough on the outside that your hands won't stick to it.
- Place the dough onto the counter and cut into four even sections. Set one section aside and wrap the other three in plastic wrap. Working with that first section, dab the sticky ends of dough in a little flour and roll it into a rope (about 1-inch thick). Cut into bite size pieces. Repeat this process with the other sections. Set the pieces of gnocchi on a baking sheet and prepare for use. At this point, the gnocchi can either be kept covered in the fridge for up to 1 day or boiled immediately. Enjoy!
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