Weekly Menu 12-8-13 and Pumpkin Gnocchi Gratin

Some weeks its so easy to create a weekly menu and others its like pulling teeth. Thankfully this week was somewhere in between. Its still on the cold side here but no negatives, wahoo! FYI if a meal has a notation of freezer it means it was in the freezer waiting to be cooked up or reheated and than consumed.
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I do a lot of big batch cooking and freezing of food. Because somedays we just don’t want to cook or don’t’ have time and need a quick and easy meal. Plus I don’t want you thinking I am whipping up meatballs and such on the fly.

Sunday – Swedish meatballs (freezer), mashed red potatoes, roasted brussels
Monday – Pork and sausage ragu, pasta, pane tuscano
Tuesday – Pork quesdillas, Mexican rice. (pork and rice from freezer)
Wednesday – Beef and Butternut squash stew, rolls
Thursday- Dad’s birthday dinner: Steak, pumpkin gnocchi (freezer), and roasted tomatoes (freezer), and chocolate cake
Friday – Easy Day, maybe burgers?
Saturday – Beef and Lentil Soup, bread.

Pumpkin Gnocchi Gratin

1 tablespoon butter
2 tablespoons all-purpose flour
2 tablespoons dry white wine
1 (10 1/2-ounce) can or 2 cups chicken broth
pinch salt
Melt butter in a medium saucepan over medium heat. Stir in 2 tablespoons flour; cook 30 seconds. Add wine and broth; bring to a boil. Reduce heat, and simmer 3 minutes or until thick. Stir in a pinch of salt. Remove from heat; set aside.

1 3/4 cups all-purpose flour
1 cup fresh or canned pumpkin puree
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Mix 1 3/4 cups flour, pumpkin puree, 1/2 teaspoon salt, and nutmeg in a large bowl. Stir well to form a smooth dough. It will be sticky. Turn dough out onto a lightly floured surface. Shape dough into strips, I find small ropes easier to work with than long ones. Cut each strip into 12 (1-inch) pieces. Press each piece of dough with a lightly floured fork. Place gnocchi on a lightly floured baking sheet; set aside. I never do the fork part, I’m too lazy. For freezing I freeze them flat on a baking sheet and than put them into a bag when frozen.

Bring water to boil in a large Dutch oven. Add half of gnocchi; cook 3 minutes or until it floats Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi. If it is frozen this takes a bit longer, you do not thaw frozen gnocchi just dump it in the water frozen.

1/3 cup grated Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon cracked pepper
Put on top and bake at 450 for 15 20 minutes.
I often make this ahead of time and keep in the fridge until dinner. I cook it at 400 with foil on top for 15 minutes and than top with cheese and cook another 10 to 15 minutes.

And I totally forget to take a picture last night. *bangs head* Next week I will remember.


5 thoughts on “Weekly Menu 12-8-13 and Pumpkin Gnocchi Gratin

  1. I really like that you cook in larger quantities and freeze it to be used throughout the week. This makes eating healthy so much easier. It is a lot less appealing to run through a drive through or go out to eat on the days where you are tired and don’t feel like cooking when you have everything prepared and just need to put it together. I also really like that you plan out what you will be eating before the week starts! Great suggestion!

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