Gnocchi with Caramelized Brussels Sprouts and Pecans

Well, it's official. Autumn is definitely my favorite season.
Twenty years ago I would have said summer and ten years ago I most likely would have voted for spring. (never been smitten with winter)

Now, it is autumn. No doubt.

The temperature is usually perfect - not too hot and not too cool - and the light turns this gorgeous golden color that I find absolutely stunning. When the sun shines through the leaves on the plane trees they shimmer in beautiful shades of pale green and amber, and the colors in the vineyards range from honey to deep orange to bright crimson. It is seriously gorgeous.
My camera gets an intense workout in October and early November!


Another reason to celebrate autumn; Brussels sprouts are back! And we love them.

This is a hearty dish that offers a scrumptious mix of flavors. The gnocchi and bacon are rich, the sprouts are golden and caramelized (I can't resist anything once it has been caramelized!) and the pecans add a nice crunch to the dish.


Gnocchi with Caramelized Brussels Sprouts and Pecans
serves 4 hearty appetites

• 2 ounces thick cut, smoked bacon
• 2 tablespoons olive oil
• 3 garlic gloves, smashed a bit but left whole
  
• 2 pounds Brussels sprouts, outer leaves trimmed and larger sprouts cut in half
• 1/4 to 1/2 cup water
• salt and pepper to taste
• 1 pound gnocchi
• 1/4 cup reserved pasta water
  
• 1/2 cup toasted pecans, chopped
  
• 1 teaspoon fresh thyme

1. In a skillet large enough to hold the Brussels sprouts in one layer, heat the olive oil to medium and saute the bacon with the garlic cloves until the garlic is lightly browned and the bacon is crisp, about 4 minutes. Remove the bacon from the skillet and set aside and discard the garlic cloves.
2. Raise the heat to medium high and add the sprouts to the pan, stirring to coat evenly with the olive oil. Leave the sprouts to cook undisturbed in a single layer for about five minutes, until they develop a deep brown, caramelized color. Stir to allow the other side of the sprouts to brown as well. Season with salt and freshly ground black pepper.
3. Deglaze the pan with 1/4 cup of water and stir well to loosen any caramelized bits on the bottom of the pan. Cover and reduce to a simmer.
4. Meanwhile bring a pot of water to boil for the gnocchi and cook according to package directions.
5. Test the sprouts for doneness by piercing with a sharp knife; they should be al dente, not mushy. Add more water and cook longer if needed. As soon as they are done, scoop the gnocchi out of the water with a slotted spoon and add to the pan with the Brussels sprouts.
   
6. Stir in the bacon, chopped pecans and thyme and turn the heat to high to thicken the sauce. Add a bit of reserved pasta water if necessary.
   
7. Taste for seasonings.
   
8. Serve and enjoy!

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Photo du Jour - Gnocchi

Homemade gnocchi, or cavatelli, as my family calls it. We made a huge batch when we were all together last year and this year we're doing it all over again.

There are four generations cooking together today. My grandma, who turned 92 last week, down to the youngest, my niece, who is 10. We're making pounds and pounds of cavatelli and meatballs and sauce.
There will be a grand feast tonight! Pin It

Italian Food

I'm not Italian by blood. But I am Italian by osmosis.

You see, I'm adopted. And my adoptive parents, who picked me up at the orphanage when I was a tiny six weeks old, are Italian on one side and English on the other. I have to say that the Italian side was much stronger and more gregarious than the English side, thus I feel more Italian than English.

My dad's parents are 100% Italian, both from Calabria, down in the "toe'' of Italy. Have you ever seen My Big Fat Greek Wedding? Well, my family's gatherings and weddings were eerily similar. Just call them My Big Fat Italian Weddings and you've got the idea.

Yesterday my dad flew down to visit us at my sister's house and it has been a cooking and eating frenzy since he arrived. Last night I made spaghetti all'Amatriciana for dinner, then this morning the meatballs were being mixed up by 9 a.m., with the final few finishing up their cooking about 11 a.m.
Just in time for brunch. Which consisted of meatballs in sauce, sprinkled with Parmesan, and bread.
It was heaven.


my oldest nephew, mixing up the meatball mix


brunch - meatballs with bread to soak up the sauce


After a third of the meatballs had been eaten and we were all regretting that we had enjoyed so many at our stomach's expense, my dad spied a pile of baking potatoes and decided that we should make cavatelli. Cavatelli is the Calabrian dialect for gnocchi. It is something that I grew up eating on holidays and visits to my grandparent's house. It was always a special treat and my grandma taught me how to make her cavatelli many years ago, but since then I've never taken the time to make it.
Today I had the opportunity.

Three generations of us, with grandma constantly being consulted on the phone, all made a huge batch of cavatelli.


dad making the dough


my sister and oldest niece making pasta


the dough before it is formed into the correct shape


my youngest niece learning how to make the pasta


the rolled out cavatelli


the cooked cavatelli with sauce

I feel very lucky to have grown up with both my Italian and my English parents. But I must admit, the food from the Italian side is much, much better! Pin It