The happy life of a happy wife…

{September 3, 2010}   Five Question Friday

1. What do you do when you have time to yourself?  I love reading, watching Judge Judy and The Real Housewives, and spending time with my family.

2. When you look out your kitchen window, what do you see?  I actually don’t have a window in my kitchen.  My kitchen has cabinets that wrap around the entire room.  But… my dining room is next to the kitchen, and when I look out that door I can see the backyard (which is empty)

3. Who/What would you want to be reincarnated as?  Someone famous and talented.  I’d like to be adored 😉

4. What is your biggest pet peeve about other people’s kids?  The cell phones.  Freaking cell phones.  It’s like kids are born now with cell phones in their hands.  Just once I’d like to go out to dinner and not see anyone texting at the table.

5. Regular or Diet soda?  I prefer regular.  Calories or not, it just tastes better.

Recipe adapted from:  Noble Pig

One of my problems in cooking is that my husband is a very picky eater.  The first time I made gnocchi, he wouldn’t even try it.  The name scared him away and he wouldn’t give it a chance.  So this time, I told him I was making a mac n cheese with “little balls of dough”.  That isn’t too far from the truth since gnocchi is basically just like a little potato dumpling.

I think it is fabulous!  Just wait until you see the cheese sauce this baby makes!!  I wanted to dunk a piece of bread straight into the pot!

I sprinkled some parmesan cheese on top of a couple baked chicken tenders.  Yummy!


  • 1 pound gnocchi
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 Tbsp AP flour
  • 3/4 cup skim milk
  • 1 tsp Dijon mustard
  • 1/4 cup Gruyere cheese
  • 1/4 cup creamy Havarti cheese
  • 1/3 cup grated parmesan cheese
  • Salt & Pepper, to taste


  1. Preheat oven to 375 degrees F.
  2. Prepare gnocchi according to package directions.  Drain and place in a single layer on an 8×8 baking dish that has been sprayed with nonstick cooking spray.
  3. The cheese comes in a block.  Since I don’t have a shredder, I just sliced the cheese into small (shredded-like) pieces.  It will be melted, so you don’t need to be too exact.  Set aside.
  4. Melt butter in a medium saucepan over medium heat.  Stir in garlic powder and cook for about 30 seconds.
  5. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.  Continue to whisk mixture for about 3-5 minutes, or until it is slightly thickened.
  6. Add your cheese to the cream mixture by the handful, stirring it until fully melted before you add the next handful.  Season with salt & pepper, to taste.
  7. Pour sauce over the gnocchi and sprinkle with Parmesan cheese.
  8. Bake for about 25 minutes.  The gnocchi will be puffed and the cheese will be a golden brown.
  9. Let it rest for a few minutes before serving.

et cetera
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