Lazy Girls Gnocchi

Lately I’ve been having major gnocchi cravings, but I always find rolling the gnocchi a pain. I even have a pasta maker and was desperately hoping for a gnocchi. No such luck for me. Then I happened to come across a cleaver trick on Food and Wine, which I decided to give a shot. First time I used to suggested bakers twine with some sweet potato gnocchi dough. Either the baking twine was too thick, the dough was too moist, or I simple couldn’t get the angle down the gnocchi came out “fun shaped.” That didn’t discourage my attempt at being able to make gnocchi without rolling. So the second time I tried out my lazy gnocchi recipe and tried the same technique, but with unflavored dental floss. While it was far more effective the steam caused the dental floss to lose its tension. So far the most effective method has been using fishing line of all things.

 The next key factor for me was finding an easy recipe to use and a resourceful thought popped into my head, “there’s leftover mashed potatoes in the fridge maybe that will make good gnocchi.” With that thought I managed to create easy delicious gnocchi from leftovers.

  Lazy Girls Gnocchi Recipe 
Serves about 2
2 egg yolks
1 cup flour (may need a little more depending on mashed potato moisture)
13oz leftover mashed potatoes (I used Simply Potatoes garlic mash)
  1. Place mashed potatoes in mixing bowl, slightly heat up if stiff.
  2. Then add egg yolks and flour. Gently mix and add extra flour till dough is no longer sticky to the touch. Then place in gallon or pastry bag.
  3. String your fishing line (twine or dental floss) across the handles of your shallow pasta pot and secure. Place water in a few inches below string. Bring water to boil.
  4. Once the water is boiling bring down to medium heat. Cut a hole in the tip of your bag.
  5. Place the bag perpendicular and to the side of the string. Start pushing the dough out and cutting at the desired length on the string. Don’t over crowd the pot. CATION: Be careful of the steam and any hot water that may splatter as the gnocchi drop.
  6. Wait for the gnocchi to rise to the surface then pull out with a slotted spoon. Repeat steps 5 and 6 till all dough is gone.
  7. Lastly top with gnocchi with something yummy.

Topping wise for my gnocchi I like to toss them in a pan to get them a little crispy then add my favorite tomato sauce, spices, and cheese on them.


Nutella Mug Cake

For awhile now I’ve been trying all sorts of mug cakes and cookies in a mug just to satisfy my occasional sweet tooth. Though none were truly that satisfying. They either had a bland taste or would have the consistence of a sponge, yuck! After a bit of searching I came across a recipe that looked yummy, but needed a bit of adjusting to fit my needs. Some testing and plenty of tasting later I’ve found a wonderful and quick sweet fix, a nutella mug cake. The cake is soft and creates a gooey nutella pudding at the bottom.

Nutella Mug Cake Recipe

Serves 1

Takes under 5 minutes

  • 1 Large mug

  • 1 egg white

  • 2 Tb flour

  • 2 Tb sugar

  • 1 1/2 Tb cocoa

  • 1 1/2 Tb milk

  • 1 1/2 Tb vegetable oil

  • 1/4 ts salt

  • 1/4 ts baking powder

  • 1/4 ts vanilla

  • 1 Tb Nutella

  1. Place the listed ingredients into a large mug.

  2. Mix ingredients together till smooth.

  3. Place mug and contents into microwave and cook for around 1 minute 20 seconds. Contents will be hot and a bit gooey at the bottom.



Healthier Super Yummy Pizza

This is a personally recipe for pizza that I use all the time! It’s delicious and healthier for you due to the whole wheat flour. I know whole wheat flour can rub people’s palettes the wrong way, but I swear you won’t even notice that there’s any there. I’ll even admit that I’m a picker eater and I can’t tell that there’s any there. Anything that has a funny texture or after taste I’ll stay a mile away from, but this recipe is so yummy I have to keep myself from eating it multiple times in one day. So please enjoy 🙂

Pizza Dough Ingredients:

  • 1 1/3 cups warm water
  • 1 tsp sugar
  • 2 tsp salt
  • 2 Tbsp olive oil
  • 2 cups bread flour
  • 2 cups whole wheat pastry flour
  • 2 1/4 tsp yeast
I know you must be thinking why whole wheat pastry flour? I choose whole wheat pastry flour since it has been finely ground removing the chance of the pizza dough having a gritty texture. I also like my pizza rolled out super thin and the low gluten content in pastry flour allows me to easily roll out the dough without it shrinking. I also don’t let the dough rise mainly because I like thin pizza, but mainly because when someone wants pizza they’d much rather have it now 🙂
Honestly I usually just throw all of these ingredients into my bread maker and just let that do the work while I get everything set up. A standard mixer will work just as well.
While you’re waiting for the dough to come together set your oven to 475 degrees F, oil up a pan of your choice, flour a surface and rolling pin, and get your toppings.
Once the dough is done roll it out on a floured counter to your desired size and thickness. Place on the oiled pan and slather on your tomato sauce of choice. Don’t put any cheese on yet. It’ll burn and the sauce won’t cook down to deliciousness.
Place the pizza in the oven for about 8 minutes or until the edges start to lightly brown. At that point pull it out and put your toppings of choice on. Place back in the oven for 3-5 minutes or until the cheese starts to slightly brown. Pull the pizza out, cut it up, and enjoy.
For my pizza I decided to put on some basic cheese, fresh basil, and some white truffle oil. YUM! Mine did get a little burnt, but still oh so delicious. So please enjoy! 🙂

Sesame Seed Candy

Sometime around September 2010 my little ocean town acquired a second organic grocery store. Years ago my mother introduced me to the most delicious thing ever (other than sushi and mint chocolate chip ice cream): Sesame seed candy! It was wonderful. A hard crunch that slowly turned into a stick to your teeth chew, and the underlying toasted tones that almost resembled peanuts. Just yum! There they were again at the front counter. We bought several and I realized I needed to make my own so recently I’ve been trying to recreate this delicious treat and I believe that I may have got it.

 First off, the ingredients:

  • 6 tbs honey

  • 6 tbs brown sugar

  • 1 cup sesame seeds (or toasted if you want to cut out some work)

  • a pinch of salt


  • a small saucepan
  • a large saute pan for toasting the seeds
  • 2 stirring spoons
  • a bowl scrapper
  • large bowl
  • oven pan to let candy cool on
  • rolling pin
  • parchment paper
  • candy thermometer
  • cookie sheet preferably with no edges
  • a large knife


  1. Combine salt, honey, and brown sugar in the saucepan.

  2. Put saucepan on low heat with candy thermometer. You’ll have to wait till it says 302 degrees F to be done. (Make sure you picked a sauce pan that will give the honey/brown sugar mixture room to bubble, cause it does!)

  3. Place seeds in saute pan on medium low heat. Continue to rotate and stir the seeds till they begin to slightly brown (tan) and begin to give off a lightly toasted scent. Remove from heat and place in large bowl.

  4. Place a piece of parchment paper inside your cookie sheet.

  5. Once the candy thermometer reaches 302 degrees F, remove the honey/brown sugar mixture from the burner and turn off heat. Immediately mix into the bowl that contains the seeds. Mix quickly then pour onto lined pan. (anything used so far place in sink and let soak, this stuff is sticky!)

  6. Place another piece of parchment paper over the candy mixture.

  7. Take the rolling pin and roll out candy to the desired thickness.

  8. After rolling let cool slightly so that it’s not too hot to the touch, but it still gives. At this point cut the candy into the desired size and shape.

  9. Let cool to room temperature then place in refrigerator.

  10. After an hour or so it is now time to break apart and enjoy!

Thank you and I hope everything goes well!