Ricotta Gnocchi Ready For The Pot Or To Be Frozen

I share this recipe with you because it is the ultimate comfort food. I have made traditional gnocchi using potatoes maybe once, but I have already made this ricotta gnocchi twice. Using ricotta lightens up the gnocchi, adding a dash of nutmeg and grated lemon is genius. Finishing the recipe with brown butter, sauteed pancetta (I used proscuitto), and crispy sage leaves allows all the flavors to brilliantly shine.

This is a great recipe to make this winter and around the holidays with your household guests, children, grandchildren, family, friends, and neighbors. Perfect for a project during cabin time in the mountains, all the christmas cookies are done, or making ahead a meal for the holidays, or just something fun to do together. If you enlist a group, why not make double or triple the dough recipe, and freeze it for later. Frozen gnocchi can be kept in the freezer up to two weeks.

The dough is easy to make. When the dough is chilled for 30 minutes, you create long ropes, and cut into 3/4” pieces. What kid in all of us wouldn’t enjoy doing that. Serve with a rich, lightly oaky Chardonnay, and a nice vinaigrette mixed green salad. Ultimate comfort food.

Ricotta Gnocchi

Lovingly Adapted From Chef Geoffrey Zakarian, Food & Wine Magazine, September 2025

Recipe Serves 4 to 6

Ingredients:

2-3/4 cups whole-milk ricotta cheese (about 1-1/2 lbs.)

3 oz. Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish

1 large egg

1 large egg yolk

2 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

1/2 tsp. ground nutmeg

1-1/2 tsp. grated lemon zest, plus 4 tsp. fresh lemon juice, divided

2-1/3 cups all-purpose flour, plus more for dusting

3 Tbsp. extra-virgin olive oil, divided, plus more for greasing

4 oz. pancetta or proscuitto, finely chopped (about 2/3 cups), divided

6 Tbsp. unsalted butter, divided

20 fresh sage leaves, divided.

Directions:

1) Place ricotta, Parmigiano-Reggiano, egg, egg yolk, salt, pepper, nutmeg, and lemon zest in the bowl of a standard mixer fitted with the dough hook attachment; beat on medium speed until well combined, about 15 seconds. Decrease speed to low; gradually add flour, beating until incorporated, about 30 seconds. Increase speed to medium, and beat until a soft and tacky dough forms, about 1 minute.

2) Turn dough out onto a heavily floured work surface, and shape into a disk using floured hands. Dust top of dough disk with flour, and wrap tightly in plastic wrap. Refrigerate until dough is pliable and soft to the touch, about 30 minutes.

3) Line a large rimmed baking sheet with parchment paper, and dust with flour. Turn dough out onto a floured work surface, and cut into 4 even pieces. Roll each piece into a 3/4-inch thick rope, about 22 inches long. Cut each rope into 3/4-inch-long pieces (about 25-28 pieces per rope); transfer gnocchi to baking sheet.

4) Bring a large pot of salted water to a boil over medium. Meanwhile, grease a large rimmed baking sheet with olive oil. Working in batches, boil gnocchi until they float to the surface, continue boiling for an additional 2 minutes. Transfer gnocchi to greased baking sheet using a slotted spoon.

5) Preheat oven to 200 degrees F. Heat 1-1/2 tablespoons oil in a large nonstick skillet over medium. Add half of the pancetta or proscuitto; cook, stirring occasionally; until fat is rendered and pancetta or proscuitto is starting to brown but not crisp, 3 to 5 minutes. Stir in 3 tablespoons butter; cook, stirring occasionally until butter smells nutty and begins to brown, about 3 minutes. Stir in 10 sage leaves; cook, stirring constantly, until leaves crisp, about 20 seconds.

6) Add half of the gnocchi to skillet; cook, undisturbed, until bottoms are browned 2 to 3 minutes. Flip, cook until browned on both sides, about 2 minutes. Stir in 2 teaspoons lemon juice; season with additional salt and pepper to taste. Transfer gnocchi mixture to a large ovenproof platter using a slotted spoon; drizzle with tablespoons butter mixture. Transfer to oven to keep warm. Wipe skillet clean.

7) Repeat with remaining 1-1/2 tablespoons oil, remaining pancetta or proscuitto, remaining 3 tablespoons butter, remaining 10 sage leaves, remaining half of gnocchi, and remaining 2 teaspoons lemon juice. Season to taste with salt and pepper. Garnish with additional Parmigiano-Reggiano; serve warm.

Make Ahead. Gnocchi can be prepared through step 3 and refrigerated, covered, for up to 1 day. To freeze, transfer baking sheet to freezer until gnocchi are hardened, about 2 hours. Store frozen gnocchi in a large ziplock plastic bag in the freezer for up to 2 weeks. Boil frozen until they float to the surface, 3 to 4 minutes. Once gnocchi float, continue boiling for 2 more minutes. Proceed with recipes as directed.

Dreamy Ricotta Gnocchi

Bon Appétit et Bon Weekend…Bonnie

From Our Home To Yours

Twelve Thanksgiving Wishes For you

May you be thankful for all the blessings in your life, big and small.

May you hold your loved ones close and tight.

May you “be present” on Thanksgiving day and at your beautiful table with all who surround you.

May you savor the delicious foods and flavors made with love and beautifully prepared.

May you be grateful for this day, and every day forward.

May you lovingly remember those who have passed, yet are here with you in spirit.

May you want for nothing else, but this time together.

May you shine and radiate joy and contentment all day long.

May you laugh heartily and even shed happy tears.

May you hear a Thanksgiving blessing that touches your heart.

May you know that you are loved.

May you hold the memory of this day for the rest of your life.

Happy Thanksgiving…Bonnie

Heavenly Pumpkin Maple Cornbread

Back in 2021, I posted this Pumpkin Maple Cornbread recipe, and wanted to post it again for all of you in case you missed it. One of the best cornbreads I have made ever. It is so moist with a delightful flavor combination and a nice texture. As I mention below, it is versatile, and pairs well with many fall recipes like chili, hearty soups, or even your Thanksgiving menu.

I have to share this delightful Pumpkin Maple Cornbread published in The New York Times. I knew, just by first reading it, was going to be fabulous. Sweetened with brown sugar and maple syrup, moist and rich, this is not your typical cornbread. In fact, it is so versatile, it could be a fall breakfast sweet, a Thanksgiving side, or just a satisfying snack. Easy to make, and one I am sure you will keep in your seasonal fall recipes.

Pumpkin Maple Cornbread

Lovingly Adapted from Samantha Seneviratne

Published in The New York Times

Ingredients:

½ cup plus 2 Tablespoons unsalted butter, divided, melted and cooled slightly, plus more for greasing the pan.

1 cup finely ground yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

¾ teaspoon kosher salt

½ teaspoon baking soda

1 large egg

¾ cup packed light or dark brown sugar

1 cup canned pumpkin purée

½ cup buttermilk

½ cup plus 2 Tablespoons maple syrup, divided

¼ cup pumpkin seeds (pepitas)

Directions:

Heat the oven to 375 degrees F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.

In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk, and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature. Makes 9-12 servings. Recipe Note: Be sure and use finely ground cornmeal, and real maple syrup for this recipe.

Pumpkin Maple Cornbread Just Out of the Oven Cooling

More Related Links:

Curried Pumpkin Hummus

Home-Grown Pumpkins

Bon Appétit et Bon Weekend…Bonnie

A Warm Welcome Fall Tablescape

Last September I wrote a post called “Fall Fortune.” Although we are now in November, these words capture so nicely my sentiments surrounding fall, last year and this year.

“Just like that, exciting August summer rolled into reflective September fall and we have fall fortune to look forward to. What is your fall fortune? An abundance of vegetables from the garden. Savory new recipes using figs, root vegetables, persimmons, pumpkins, and squash. Beautiful jeweled golden, amber, and rust colors to wear and decorate your home. A subtle intensity change in sunlight. A tarte tatin baking in the oven. Your first sip of warm spiced cider. Crunching of leaves on your morning walk.

Take advantage of all the simple everyday riches that make up your fall. Fall is here, but for a few short weeks, and then gone for another year. That is one of the reasons that makes it so special.”

“Fall Fortune and Abundance,” I have been enjoying and maybe some of these ring true for you too!

-Bringing my fall cookbooks into the kitchen, for ideas, recipes, and making.

-Organizing my kitchen and pantry. Do I have the ingredients I need for fall into the holidays.

-Making three Blondie recipes, to find the best one.

Delicious And Nutritious “Pumpkin Curry With Lentils and Apples”

-Making new comfort food, fall favorite recipes. Pumpkin Curry With Lentils and Apples. Touchdown Chili. Food & Wine’s, Creamy Tuscan Chickpea Soup.

-Decorating with fall touches and color on my dining room tables, and at my front door.

-Finding that perfect “persimmon color” candle for the vintage pewter candlestick.

-Dividing and replanting my iris in flower beds.

-Adding amendment, new plant material and new life to different spots of the garden.

-Raking leaves, and adding them to the compost.

-Finding a tiny perfectly engineered empty bird nest delicately attached to an olive branch.

May The Wine From These Grapes Carry The Spirit of Gratitude

-Receiving harvest blessings from our grapes, macadamia nut trees, and herb, lemon verbena.

-Creating a list of Thanksgiving-worthy recipes for appetizers, sides, desserts, to share with friends at Thanksgiving.

Fall Sunset Over Cardiff-By-The-Sea

-Taking in the spectacular fall sunsets on our horizon and special moons in our sky.
-Enjoying a nice blazing fire on a cool evening with a cup of tea to ponder the day.

The Last Of The Blooming Garden At Domaine de Manion

-Enjoying the last of the blooming garden before it rests.

-Gatherings surrounded by loved ones and friends with a toast and good food.

-Always grateful for all the blessings large and small each day, yet even more so in this fall season.

May your fall fortune and abundance, luminously shine and bring you everyday richness!

Bon Appétit et Bon Weekend…Bonnie

-

A Great Spot Under The Mulberry Trees To Ponder

Pause to ponder, all of the wonderful things in your life, and where you are in this moment. How far you have truly come. Take a moment, pat yourself on the back. It can be anything that is especially meaningful to you. I think many of us don’t take the time to pause, reflect, remember, and pat ourselves on the back. Life itself often gets in the way, but the journey is really where the riches in life lies.

Twenty five years ago, my husband John and I, had just acquired our Encinitas property with an open field of nothing but foxtail. I remember vividly visualizing and wanting a property with two Adirondack chairs facing towards a view and water. Something similar I had seen on Cape Cod vacation.

After a good stab at starting a garden and failing in this field, I quickly realized it had to be a more serious concerted effort to successfully grow something here. Ironically, struggling to figure out what, I happened to see an issue of a Bon Appétit magazine’s “Back of the Napkin” article featuring Peggy Fleming, the endearing 1968 U. S. Olympic gold medalist figure skater, describing her Los Gatos, California, backyard vineyard. A spark of an idea to do the same was started. What about a vineyard as a landscape solution? It had many pluses. Beautiful to look at and onto the ocean, four season interest, drought tolerant, genuinely using the land, and possibly growing a good grape.

Finding a vineyard consultant, and expertise to plant a vineyard in Encinitas took many years. Backyard vineyards are prolific now in San Diego County, but back then I was a little ahead of the times. Finally, in 2006, everything seemed to align. We found a local consultant. Mira Costa College offered a Vineyard Management & Production class. Work finally began. Our field was leveled, measured, staked, planted and irrigated with the help of the entire class. it was a big experiment, a leap of faith, and the rest is history. Next year, our vineyard will be 20 years old.

Our west property backed up to a working nursery originally, early in our time here. I chose and planted a long row of ‘Little Ollie’ olive trees, to aesthetically buffer our view and property line. I chose fruitless olives trees because I wanted the wonderful Mediterranean look, and thought the grapevines were enough to grow and manage, without adding harvesting and pressing olives in the mix. It was a good decision.

Ten years later, I decided to create a nice alfresco seating area close to the vineyard. A social area for entertaining, possibly cooking, and overall enjoying the vineyard. Borrowing from my travels in Provence, where I saw fruitless mulberry trees commonly used as shade trees in courtyards, I thought to plant three fruitless mulberry trees. Fruitless because fruiting mulberry trees, although the fruit is divine, are messy, easily stain, and are not best for social areas.

Not easy to find, Village Nurseries near UTC at the time, said they had fruitless mulberry trees in their retail inventory and could have them transferred to San Diego from their Sacramento growing area. I remember driving up Highway 5 with my precious trees filling and hangin off the bed of my truck, hoping that the trip home would be uneventful. At first the newly planted trees struggled a bit, then a gopher nearly killed one, but, the trees came around and started growing nicely. In fact they need a good yearly trim, to keep them in check. I have shaped them to easily reach and cover the alfresco area with wonderful shade.

Around 2016, the nursery property in front of us sold, and is destined to be developed. Knowing that there was to be a development coming, I searched for taller trees for a west hedge that would work nicely with the view, horizon, existing olive trees, and the vineyard. I choose the Arizona Cypress, because it is a tall cypress that can be trimmed to a suitable height, is drought tolerant, has a lovely gray-green foliage that would work beautifully with the horizon and sky, and it has a fairly long life span. In short, it has the capability to hide what I want, and complement the existing landscape.

When I look out at this view, I do have to pause to ponder and remember it all. The challenges, the unknown, the triumphs, the appreciation.

Bon Appétit et Bon Weekend…Bonnie

Welcome To My French Kitchen, June 2025

This is my new kitchen after a few tweaks. New dimmable lighting. Linen mood sconces. Overhead light moved above table. New tile backsplash. Additional electrical wall outlets. New sink and faucet. New shelf for additional storage. Added flea market treasures for warmth and ambience.

In My French Kitchen, March 2024

This was my French kitchen a year ago in March 2024. Still very nice and basic, but a bit cold and industrial, and possibly— patiently, waiting for a little tender care and charm.

Spring Asparagus At The Uzès Market

My cooking has also evolved as my kitchen has. I am now more comfortable with an induction cooktop, which is very common, popular, and energy efficient in France today. Armed with a new set of induction cookware, I love strolling through the farmers markets deciding what to cook based on what I see.

Cooking from the markets is simple and very rewarding. New ingredients to try and dishes to create add to my cooking pleasure. A simple herb garden off of my kitchen door further enhances my cooking.

Ripe Charentais Melon, Great For Breakfast, Appetizers, Or Anytime

Oddly enough, I a have a library of cookbooks at home in California, and just one or two in France. I prefer to cook in France by instinct and I suppose experience, off of the top of my head. As I mentioned in my last post, “delicious food is tightly woven into the French culture, each and every day. It is generally on the simple side, made with fresh ingredients at their peak, and beautifully presented like a gift.” I continuously strive for beautiful presentation, but I think you will agree, all the ingredients shine for themselves.

Sharing with you, a few dishes I have made from my recent visit, diving into my kitchen.

Steamed New Potatoes, Blanched Green Beans, Parsley, Red Lettuce Salad with a Sherry Vinaigrette

Sautéing Sea Bream Before Adding A Medley Of Sautéed Tomatoes, Olives and Capers

Roasted Organic Chicken Basted With Normandy Butter, Lemon, and Tarragon

Toulouse Pork Sausage Over Vinaigrette Salad with Auvergne Blue Cheese

Starting Pan Seared Salmon With Sautéed Spinach, Tomatoes, and Zucchini

Lunch From The Uzès Market Of Sliced Baguette, Tapenades, Tomatoes, Fresh Goat Cheese And Cherries

Bon Appétit et Bon Weekend…Bonnie

Fresh Shrimp and Oysters at the Villeneuve-lès-Avignon Flea Market

One of the pleasures of traveling is experiencing new flavors and dishes. Delicious food is tightly woven into the French culture, each and every day. It is generally on the simple side, made with fresh ingredients at their peak, and beautifully presented like a gift.

I had many delightful meals in many spots and not always at restaurants or cafes. Think festivals, wine cooperatives, flea markets—everything was delicious. I share with you a few French bites of my last visit to France. Enjoy!

Spring Vegetable Tart and Salads at Ma Cantine, Uzès

Seafood Linguine at Luigi’s in Uzès

Tomato Anchovy Pizza at Chez Etienne in Marseille

Creative Spring Salad at Le Barry in Uzès

Pistachio Tiramisu at Pinocchio Restaurant in Nîmes

Cassoulet at Logis Hôtel Restaurant du Lauragais in Villefranche-de-Lauragais

Music Festival with Mussels, Frites & Beer at La Redorte on the Canal du Midi

Pesto and Parmesan Over Beef Carpaccio in Place aux Herbs, Uzès

Dark Chocolate Dessert on Final Stop of the Vin Côte Cours Wine Walk, La Capelle-et-Masmolène

Paella at Fête de la Musique in Gaujac

Delicious Summer Salad at A Table de L’Epicerie in Ménerbes, Luberon, Provence

Last Coffee and Almond Croissant of Our Stay, Au Suisse d’Alger in Uzès

Bon Appétit et Bon Weekend…Bonnie

Fête de la Musique Celebration in Gaujac

Fête de la Musique is a celebration of music started in France, but now observed worldwide. It usually happens on the summer solstice, the longest day of the year. On this day, everyone is encouraged to play music outside, in their neighborhoods, in parks, in public places. In France, you can observe it in large cities, as well as trickling down to small villages. Sometimes it is a live band, sometimes a DJ, and sometimes even karaoke. The message is to celebrate the joy of music with everyone. It is always free.

We stumbled upon the little village of Gaujac’s Fête de la Musique, not far from Uzés, quite by chance. Gaujac in the Occitane region, is a small winemaking village of about 1,000 residents, surrounded by vineyards producing Côte du Rhône wines.

Approaching the the village, there were no signs for the fête, and when I inquired at the wine cooperative on the outskirts of the village, I was told they know there was a fête today, but didn’t know where or when it started. So we headed towards the center of the village. No signs, no publicity, this fête must be a long standing tradition that locals know about. We did manage to find the fête whereabouts.

In late morning, there was confirmation of a running of the bulls with French cowboys and cowgirls mounted on magnificent Camargue white horses down a sectioned street with protected bars. Spectactors, usually male adolescents, were allowed to run after the bulls, pulling their tails, trying to touch them. I was aghast. Each running of the bulls went very fast, about 25 seconds. It was very exciting and very hot that day. There was an ambulance strategically parked close by, in case of an emergency.

Running of the Bulls in Gaujac

There Were Several Running of the Bulls, Each Lasting About 25 Seconds

Girls Just Wanna Have Fun Too

Next to the sectioned street was the main shady plaza of the village. Tables and benches were set up for the lunch crowd. Two very friendly ladies in pink were busy making paella for 250 people starting at 1:00pm. Each pan served 100 people. For 15 euros one could get a plate of delicious paella, your choice of a beer or glass of wine, and dessert of tarte tatin.

When the paella was ready to be served, the lunch tickets had been purchased, everyone got their lunch plates and sat down to enjoy. There were people of all ages, sitting together, eating and enjoying the day. I imagined most of them were from Gaujac. It was nice to see.

Paella Ready Just About Ready to Serve, a Masterpiece

The Fête de la Musique wouldn’t be a fête without music. A lively village brass band dressed in orange and lemon shirts was there to entertain us and put a smile on everyone’s face. Some spectators joined in the singing.

A large stage was set up at the far end of the plaza. A big music group would be playing later that evening. We decided to look for another Fête de la Musique in another location for later that evening. It had been a very entertaining, delicious, and delightful day.

Can’t Go Wrong with Brass and Lemons

When I think back on this memorable day, I think of the phrase “French Country Living.” I also think of key words that describe the essence of this day and “French Country Living:” fun, adventure, surprises, simplicity, seasons, delicious, beauty, visual, senses, drama, tradition, and joy of life.

Bon Appétit et Bon Weekend…Bonnie