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.
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
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.