Sunday, December 19, 2010

Quick pumpkin Gnocchi with Chantrelles in Sage Butter

I picked up some pumpkin gnocchi at the Ferry Building's Farmer's Market yesterday to bring to a sick friend. Sometimes it really pays one back to care for the needs of others. I boiled them for no more that 3 minutes, at a low boil, as instructed.  Then I popped them carefully, into a frying pan where I had sauteed chantrelles and sage leaves (originally from Traders, 3 weeks ago) in butter. I threw in a handful of arugula and I let the gnocchi brown a bit to crisp the edges.  (this happened by accident when I took my eyes off the pan for a moment.  What a happy accident) WOW! WOW! I did not remove the sage leaves and they contributed a nice crispy element.  WOW!

I also made another version of Marie Helene's Apple cake from Around my French Table. This is the second one I've baked in two days! The last one just disappeared, very mysteriously. This time I added the zest of half an orange, 1/4 cup of ground flax seeds, a full teaspoon of vanilla and a shot of turmeric. I reduced the butter to 2/3 of a stick and the sugar to 3/8 cup.
Cake with turmeric and Flax

Friday's cake without turmeric and flax
Is the "plain version"  is a lot more attractive? Maybe, but yellowed cake still tastes wonderful. I'm toppping my pieceof this slightly jaundiced-looking cake with a dollop of nonfat Oikos plain yogurt and having a cup of jasmine green tea spiked with a small piece of candied bergamot peel.

1 comment:

Steph said...

Those gnocchi look so yummy! I like that "yellow" cake too. This has become my go to company cake. So easy and so delicious!