Whatcha Making for Supper?

[pennyJo1960]

So far so good.
View attachment 4320632

But the homemade are not cooking like the store bought.
Learning curve.

Mine look like yours still learning here too.

 

[ValerieJ]

So far so good.
View attachment 4320632

But the homemade are not cooking like the store bought.
Learning curve.

Beautiful! Making your own gnocchi??? That's ambition! I made pierogi a couple times, but that is a lot of work and mine didn't look very professional either. I will say they were good. I'm sure your gnocchi were good too.

 

[pac]

Beautiful! Making your own gnocchi??? That's ambition! I made pierogi a couple times, but that is a lot of work and mine didn't look very professional either. I will say they were good. I'm sure your gnocchi were good too.

It's really time consuming. I'm not sure the juice is worth the squeeze
But since I went ahead and ordered a gnocchi board I'm sure I'll be doing it again.

Gnocchi Sorrentina last night. More or less. The local store only had freeze dried basil, so I garnished it with baby spinach

I've made pierogi once. That was enough, lol.

 

[ValerieJ]

It's really time consuming. I'm not sure the juice is worth the squeeze
But since I went ahead and ordered a gnocchi board I'm sure I'll be doing it again.

Gnocchi Sorrentina last night. More or less. The local store only had freeze dried basil, so I garnished it with baby spinach

View attachment 4320799

View attachment 4320800


I've made pierogi once. That was enough, lol.

Looks good enough to eat!

 

[ValerieJ]

I'm making a kugel, or potato pie, with lamb shanks. Our church is having a seder ceremony tonight, so I thought this would be a good way to kick it off at home first.

 

[pennyJo1960]

Cheese burgers, fries and green beans.

 

[sourland]

crabcakes, mushroom risotto, broccoli and a salad

 

[pac]

I set some gnocchi aside last night after cooking them and then froze them. I'm going to see how they do cooking them frozen and then making them with a brown butter sauce.
I've never liked gnocchi with brown butter before, but these were so "light" and tender I think I might like it now. Before it always seemed I was making them tougher.

And asparagus and a T-bone I bought a while back on sale. I'll probably grill those.

I'm going to try pickling the woody ends of the asparagus. The dogs will get a few, too ETA: Before pickling