Gnocchi with Sage, Parmesan, and butter.

Andre, my fiance, is an amazing cook. He makes me dishes all the time which are savory and home style, which can be soul food when your having a rough day.One of the best dishes he makes, is Sage and Parmesan cheese.

Hope you guys enjoy this as much as I do.

• 2 (12 ounce) packages potato gnocchi
• 1/4 cup butter
• 1 clove garlic, minced
• 1 teaspoon dried sage

• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese
  
  

  Directions

• Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
   

(http://allrecipes.com/recipe/gnocchi-with-sage-butter-sauce/)

Sausage, Carmalized Onion, and Date Pizza

 

 While the title may sound unappealing, I've got to tell you that this pizza is AMAZING. While I was at my mother in laws house one Saturday, she decided to be adventurous and try this pizza as an appetizer. While some people may be turned off by the idea of it, and the combination of toppings seems irreconcilable with each other, they go together to make an incredible experience for your pallet. 

My mother in law told me that a co-worker of hers, named Rinnada (my apologizes if I misspelled that) had suggested it as something new to attempt. The result, although admittedly not shared by everyone, was one I thoroughly enjoyed. The taste of the spiced Italian sausage mixed with the tangy barbeque sauce and the sweetness of the onions and dates, made this an instant favorite for me.

Try it out, and let me know what you think. Any pizza dough will do, different Barbecue sauces may add different flavors and experiences, and if your brave try the Gorgonzola (blue cheese). I for one will be honest in saying that I'm no fan of blue cheese, and went with mozzarella. The only other alteration I would suggest is that if you are using a store bought pre-baked dough (works absolutely fine), cut the cooking time down to about half.

Bon Appetit!

Recipe:
http://www.vintages.com/superstars/21/index.shtml?ontariowines