Pumpkin Ricotta Gnocchi with Sage Cream Sauce

Pumpkin Ricotta Gnocchi with Sage Cream Sauce

Even though my husband absolutely despises everything pumpkin, I had to make something with it this autumn, because I love it! Usually I don’t make dishes ‘for myself,’ mostly because I end up having to make two more dishes on top of it to keep the husband and kids happy! But this pumpkin ricotta gnocchi was just too good to pass up! I decided to make my favorite parmesan cream sauce with a touch of sage to go along wit it, which worked perfectly, and it was SO heavenly!! I tried to trick my husband into eating it, by telling him there was no pumpkin in it, but he didn’t believe me. So if you hate pumpkin as much as he does, maybe this isn’t the dish for you, but if you’re awesome like me, and like it ;-) then you have got to try this!! Don’t be put off by the fact that it’s “home-made gnocchi,” the beauty of a ricotta gnocchi is that it’s SO quick and simple and requires next to no work, time, or expertise. You’ll have an elegant, delicious dinner in 20 minutes flat that hopefully your whole family will enjoy!
More

Al & Kristens Family Photos

Al & Kristens Family Photos

This weekend the family got together for general conference, and I promised my sister in law Kristen I would take her family photos. Before we left, we got a couple of quick snap-shots of “Grandma” and “Grandpa” with all of their sweet grandkids. We got the exact same picture this time last year, so we’re making it a tradition:
More

Mini Pear Pies with Caramel

Mini Pear Pies with Caramel

The other day on pinterest I saw a recipe for Mini Pies with Pears and Blue Cheese that looked awesome! I both love and hate it when I see a genius recipe idea like this… because I wish I had been the one to think of it first! But I was so happy someone had thought to do this–because it’s so simple to adapt in so many fresh, unique ways! Instead of blue cheese, I decided to fill mine with my husband’s all-time favorite cheese, and a classic-pairing for pears: delicious Bris! Then I simply topped them with some chopped candied pecans, and served them with an autumn side-salad.
More