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A Life From Scratch.

A Life You Adore Around A Table You Love.

Skillet Gnocchi

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Skillet Gnocchi

I asked my faithful Facebook fans the other night whether or not they wanted to hear about a killer Philly cheesesteak recipe or a killer skillet gnocchi recipe next. It was a close call, but skillet gnocchi won. So, let’s do this.

The thing I love most about this recipe is how incredibly versatile it is. Don’t love red peppers? Skip ’em! Add zucchini or eggplant instead. Love mushrooms? Double up! Need some protein in your life? Add some crumbled italian sausage. Swirl in some pesto at the end. Add a pinch of red pepper flakes (or more, if you’re like me). The opportunities are endless to put your own twist on it. 

What are you waiting for? Make it this weekend!

Skillet Gnocchi
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Ingredients
  1. 3 tbsp olive oil
  2. 2-3 cloves of garlic
  3. 3/4 tsp basil
  4. 1/2 tsp sea salt
  5. 1 medium yellow onion
  6. 1/2 jar sundried tomatoes
  7. 1 large handful of spinach
  8. 1/2 red bell pepper
  9. 1 portabello mushrooms
  10. 1 large package of gnocchi
  11. parmesan cheese, for serving
Instructions
  1. 1. boil a large pot of water. read gnocchi package for water amounts and gnocchi cooking instructions.
  2. 2. in a pan heat oil, add diced onions. sautee until lightly browned. add chopped mushrooms, basil, salt and other chopped veggies, except the spinach.
  3. 3. add sundried tomatoes.
  4. 4. stir gently, ensuring the vegetables are evenly cooking.
  5. 5. once your gnocchi has boiled, drain water from pot and add pasta to your skillet. continue stirring gently. you want the gnocchi to absorb the flavors of the vegetables and be coated in the olive oil.
  6. 6. add spinach. keep stirring. remove from heat.
  7. 7. serve in a plate or bowl and top with fresh ground pepper and parmesan cheese
Adapted from Bear&Lion Mama
Adapted from Bear&Lion Mama
A Life From Scratch. https://a-life-from-scratch.com/

wwww.

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We had a lot of fun dressing last week because, hello, it was (mostly) beautiful out – yippee! Makes What We Wore Wednesdays a lot more fun. 

It had been a long week of M in the city and traveling, so, last Wednesday I just decided to get the boys up and out on a dinner date. This crew joined us, which made everything more fun! Here is what we wore:

On L: H&M polo, Abercrombie sweatshirt and jeans.

On B: Target shirt, Crewcut neon hoodie, Gap jeans, and his new Toms which I am obsessed with! The neon hoodie from Aunt Carolyn is genius for helping to spot him quickly when he is off playing in the woods. (which is often). 

On C: J Crew denim top, scarf from Hot Mama, Joes Jeans, and Target flats. I was super brave dumb to wear white, as within 2 minutes I had dirty fingerprints on my pants. 

Enough of my crew – let’s see yours! You know the drill: comment below to link back to your own blog or play along on our super hip Pinterest board!
C

Twice in one week.

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That’s some impressive chicken, huh? You know a recipe is good when you make it on a Monday and Friday within the same week. We couldn’t get enough.

I’m a marinade junkie. I love them. There is something about getting it going in the early am, whisking in the olive oil while still in pj’s, pouring it into a big baggie and massaging into the meat. All the while still sipping on my cup of coffee. Into the fridge it goes to hang and out we go to play. The comfort of knowing dinner is pretty much taken care of – priceless. And man, it’s going to be delicious.

I think the secret to the whole twice in one week is two things. One, in the marinade is agave. It was a fun new ingredient for us to try and just felt a bit…special. Second, we used boneless skinless chicken thighs which I believe is the answer to the age old question ‘how do I keep my chicken juicy on the grill?’ They rock. I’ve marinated them both over night and same day and it didn’t make a difference. We gobbled up every single piece of both batches. As did B, he loved it! Score.

This platted next to some grilled veggies, these potatoes, and a crisp glass of sauvignon blanc? Well, life just can’t get better.

Trish's Marinated Chicken
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Ingredients
  1. 2 tablespoons mayo
  2. 1/4 cup olive oil
  3. squeeze of agave (or honey)
  4. 2 teaspoons Dijon mustard
  5. salt & pepper
  6. 2 cloves garlic, peeled and halved
  7. squeeze of lemon
  8. fresh rosemary, thyme or torn basil leaves
  9. Four medium size chicken breasts, pounded thin or a pack of boneless skinless chicken thighs
Instructions
  1. In a medium bowl, whisk together all ingredients and, along with chicken, add to a ziploc. Marinate eight hours or overnight, flipping in the fridge at some point if you can.
  2. When you are ready to cook, heat a stovetop grill to medium-high, and brush with a tiny bit of olive oil.
  3. Grill chicken pieces about four minutes a side (let excess marinade drip off before you place on grill) or until chicken is firm but not rock hard.
Adapted from Dinner A Love Story
Adapted from Dinner A Love Story
A Life From Scratch. https://a-life-from-scratch.com/

 

 

C’s picks.

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Another fun weekend in the books! L’s social calendar was filled to the max so like always, the rest of just tagged along. Baseball, playdates, and birthday fun. Does life get better than being a 7 year old? I think not. We ended the weekend on a highlight – dinner at our good friends Catherine and Jeff. Look at that app spread! Fun for the boys and us, everyone wins.

Here is our line up this week:

Monday looks to be disgusting, weather wise. I’m looking to take the edge of with this skillet gnocchi. Hello, gorgeous.

Tuesday I’m always looking for something quick, and these quick philly cheesesteaks are to die for. 

The weather seems to take a slight turn for the better on Wednesday so let’s get the grill going. This dish served over brown rice can’t be beat. Bonus that asparagus just happens to be in season, yippee!

Thursday I’m out. Will prep the boys for a baked potato and Italian sausage night, their fav.

Friday night let’s get something going on the green egg. I’ve been drooling over this turkey burger recipe for about a month now, so let’s give it a go! Sweet potato fries on the side.

That’s our kitchen line up this week – what’s cooking in yours?
C

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