Carrot Parsnip Gnocchi with Sage Brown Butter


This last week was intimidating and exciting at the same time. I joined a new gym and started working with a personal trainer. I’m enjoying the guided kick your ass work-outs and I am definitely feelin’ it!  Spending some time on ME has been a long time coming, so it feels good.

I was a little concerned to make gnocchi the same week that I jump into a healthy kick, but these carrot and parsnip gnocchi really didn’t seem that unhealthy since the most prevalent ingredients are the veggies.

The simplicity of this dish completely blew my mind! Just carrot, parsnip, and flour? So many possibilities and the FMP members pulled out all the stops. Our host this week, Joanne whipped her rendition up with Butternut squash instead of carrots.

I chose to add some sweet parsnips and loved how they turned out! This would be a really unique dish for your Thanksgiving dinners this week.


Carrot Parsnip Gnocchi with Sage Brown Butter

Prep Time: 1 hour, 20 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 25 minutes

Serving Size: 2-3 servings

adapted from The Food Matters Cookbook by Mark Bittman


  1. 1/2 pound carrots, peeled and cut into chunks
  2. 1/2 pound parsnips, peeled and cut into chunks
  3. 1/2 cup whole wheat flour
  4. 1/2 cup regular flour
  5. salt and pepper to taste
  6. pinch of nutmeg
  7. 2 tablespoons butter
  8. 1 tablespoon olive oil
  9. 2-3 sage leaves


Place carrots and parsnips in just enough water to cover them and bring to boil. Add a pinch of salt. Boil until soft, about 45 minutes, then drain. Return carrots and parsnips to your pot and let them dry over the lowest possible heat for 10 minutes. Puree carrots in food processor or by hand (I used a potato masher and did this by hand) and add nutmeg, salt, and pepper to taste. Set aside to cool for a couple minutes. Boil a small salted pot of water (this will be used to test the dough).

Combine both flours in mixing bowl. Add carrots to mixing bowl and stir until just combined. Pinch off a piece of the dough and boil in your test pot it to make sure it holds its shape. If it falls apart add more flour to mixture, until gnocchi just holds together.

Turn dough onto floured surface and roll into 1/2-inch ropes. Cut rope into 1-inch pieces. Arrange gnocchi on a floured baking sheet then cover with a towel. Refrigerate for 20 minutes or up to 2 hours. (At this point the gnocchi can be frozen on the sheet pan, then transferred to a plastic bag for 3 months. Do not thaw before boiling.)

Bring a pot of salted water to a boil. Also heat oil, butter, and sage over medium low heat in a large skillet. Heat until sage begins to crackle and butter begins to lightly brown. If butter is browning a lot turn down the heat. Cook a few gnocchi at a time in boiling water, until 1 minute after they rise to the surface. Transfer cooked gnocchi to skillet with a slotted spoon and lightly toss to coat. Continue process until all gnocchi are covered in the sage brown butter sauce.

Serve immediately.


Head here to see what the rest of the members created this week.

This week I’m heading to Orlando then Ft. Myers for some family time. Happy Thanksgiving!


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::: keelymarie :::



Homemade Naan

Homemade Naan

There are a few types of dough making that I don’t consider “baking”, they are just so simple and 100% precise ratios don’t matter as much. Pizza dough, steamed buns, and now…naan. I promise, any one of you can make naan at home and they are cheaper than store-bought.

You really can’t even begin to compare store-bought naan with homemade. The flavor is so much more intense eating them straight off the skillet. I suggest cooking these addicting flat breads with this Tandoori chicken or Murgh Makhani (Butter Chicken) and this Chana Masala (chickpea dish). A gourmet Indian feast that will wildly impress your guests or make you really happy you skipped out on that dry, cold delivery.


Happy Halloween everyone!

We celebrated Saturday night in Miami at a Veuve Clicquot party at the Four Seasons.

Lots of champagne = great night.

Homemade Naan

Prep Time: 3 hours

Cook Time: 20 minutes

recipe adapted from


  1. 1 envelope or 2 1/2 tsps dry active yeast
  2. 2 tbsp sugar
  3. 4 1/2 to 5 cups all-purpose flour, more for dusting and rolling
  4. 2 tsps salt
  5. 1 tsp baking powder
  6. 2 cloves garlic, minced
  7. 3 tbsp milk
  8. 2 tbsp plain Greek yogurt
  9. 1 large egg, lightly beaten
  10. 2 tbsp vegetable oil, more for the bowl
  11. 3 tbsps ghee (Indian-style clarified butter) or melted unsalted butter


In a small bowl combine sugar, yeast, and 1/4 cup warm water and let sit 5 minutes or until it becomes foamy. In a stand mixer combine the flour, salt, and baking powder with the dough hook and blend. You could also use a food processor with the dough blade.

Pour the yeast mixture, garlic, milk, yogurt, egg, 2 tablepoons of vegetable oil, and 3/4 cup warm water into the bowl and knead until the dough forms a ball that is smooth and elastic. About 5-8 minutes in a stand mixer, less by processor, and more by hand. The dough should be soft without being sticky. If it’s sticky, add more flour.

Put the dough in a lightly-oiled large bowl. Turn the dough around to coat oil on all sides and then cover the bowl with plastic wrap and let it sit in a warm, draft-free place for 60 to 90 minutes. In my house the oven is the only place for this with a towel over it. Punch down the dough and cut it into 8-10 pieces. Roll the pieces into balls and set on a floured baking sheet. Cover with damp kitchen towl and let rise again, until doubled in size (about 40 to 60 minutes).

Melt a little butter on a hot skillet. You are going to use the 3 tablespoons to cook all 8-10 pieces of naan. Just cut a little piece off and throw it in the pan in between cooking each piece of naan. With your hands, flatten each piece of naan into a flat oval like shape. (I flattened one piece each time another piece was cooking)

Brush the naan with water and place it water-side down in the skillet. Cook for about a minute. Large bubbles should begin to pop up on the surface. Brush the top of the naan with water and flip it over for another minute or so. Place in a basket covered with a napkin or towel to keep warm. Optional: brush with more butter or ghee and/or garlic. I did not as they were already covered in butter from the pan. Repeat until you have 8-10 naan adding more butter to the pan as needed between cooking.


Just like pancakes, it can be hard to tell if the temperature of the pan is right. Test it out with your first piece, the naan should be covered in dark brown spots but not quite burn. Adjust the temperature of the skillet/pan as needed.

You can freeze or refrigerate the dough balls for future use as well. Just make sure they come to room temperature again before cooking.




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::: keelymarie :::



Cassoulet with Lots of Vegetables


This cassoulet was a great recipe to delve into traditional French cooking. It is also my recipe choice for this week’s Food Matter’s Project!

Cassoulet can be made into a week-long project like Julia Child’s recipe or you can choose to conquer this quicker version by Mark Bittman. It is more of a fall/winter dish {not so much April in Miami} as it is extremely hearty and filling, but Bittman makes it lighter by omitting the “cassoulet typical” pork rinds/goose fat and adding more veggies. We served it at a dinner party with our close friends last night and it was a hit!

Continue reading “Cassoulet with Lots of Vegetables”